This past summer, we spent one glorious week at an amazing beach house in Oceanside, California with some of our best friends. We did arts and crafts, played games, read (a lot), and had some wine and cocktails. We went boogie boarding, swam in the ocean, walked along the beach, and we ate.
We ate like nobody’s business. We had to. We were compelled to. We felt forced to. We had to justify the amount of food that was purchased on our first day of vacation.
Here’s where the mistakes were made: The three adult women went grocery shopping together, alone, while starving, without having compared what was brought from home.
We bought so much food. I’m not kidding. We bought so much food that we filled up three full shopping carts — and they weren’t just a little full, they were overflowing. We bought so much food, that the checker pulled out her phone to take a photo of our total, then called over the other checkers to look at our total, and they took photos of the little black screen with green numbers.
Then came the questions…
- Are you having a party? No.
- How many people are you feeding? Only 13.
- Do you have a lot of teenage boys? No.
- Are they all adults? No. Six adults, 7 kids.
- How many weeks is this for? One.
They were shocked. We were laughing and slightly mortified. The laughing got even worse when we could barely fit OURSELVES in the car to get back to the vacation house. And it continued as everyone helped unload groceries for a good 15 minutes.
Yep. We had a lot of food to eat.
I Brought My Waffle Iron
I hauled my waffle iron from Rocklin to Oceanside so we could make waffles on vacation. We made Chocolate Brownie Waffles, Pepperoni Pizza Stuffed Waffles, Nutella Stuffed Waffles, and Funfetti Cake Waffles by request. We also made Cheeseburger Stuffed Waffles and Macaroni And Cheese Stuffed Waffles — and we made them at night, in bad light, and I took no photos.
The Stuffed Cheeseburger Waffles and Stuffed Macaroni Cheese Waffles were so yummy that we knew we had to make them again so I could share them here on the blog.
Stuffed Macaroni And Cheese Waffles
If you can make Macaroni and Cheese and you can open a tube of crescent roll dough, you can make these delicious waffles.
- First: Preheat the waffle iron on medium heat and make the macaroni and cheese. Just buy a box of Kraft mac and cheese and make it according to the directions on the box (with butter and milk).
- Second: Open the tube of crescent roll dough — the “sheets” version without the perforations for the individual crescent rolls. Roll it out and cut it into two circles. The lid to one of my sauce pans is the same size as my waffle iron, so I use the lid kind of like a giant cookie cutter to cut the circles.
- Third: Place one circle of crescent roll dough onto the waffle iron, pile on a whole bunch of Macaroni and Cheese, place the second circle of crescent roll dough on top and close the waffle iron lid.
- Fourth: Let the waffle cook for 4-5 minutes and wait in anticipation.
A Waffle Encore
The first time I made Macaroni and Cheese Stuffed Waffles for the kids was while we were on vacation and I promised to make them again at home. My daughter eats a lot of mac and cheese, so she loves these. I just recently made them for her again and I got two thumbs up. They were just as delicious as she remembered!
Plus, the crescent roll dough layers bind together along the outside edge of the waffle, locking the filling inside, so there is very little mess in the waffle iron to clean up!
Now we’re just wondering… could we make a macaroni and cheese waffle? Could we put the macaroni and cheese directly into the waffle iron by itself? We’re going to have to try it!
Macaroni And Cheese Stuffed Waffles
What could be better than macaroni and cheese stuffed inside buttery crescent roll dough and cooked in a waffle iron? Can't think of anything.
- 2 tubes crescent roll dough sheet
- 1 box macaroni and cheese
- Preheat the waffle iron on medium heat. Prepare the macaroni and cheese as directed on the box (with butter and milk).
- Open one tube of crescent roll dough, roll it out flat, and cut it into two circles the same size as your waffle iron. Place one dough circle on your waffle iron, pile on half of the macaroni and cheese, cover it with the second dough circle, and close the waffle iron.
- Cook the waffle for 4-5 minutes. While it is cooking, repeat step two for the second waffle. When the waffles are done cooking, serve immediately.
A medium sauce pad lid is almost the exact same size as my round waffle iron. I use the glass/metal lid like a cookie cutter to cut my crescent roll dough into circles.
This recipe makes two Macaroni And Cheese Stuffed Waffles — and they are huge. Half of a waffle is perfect for one person.