Southwest Vegan Mac & Cheese Waffles

These waffles are just crazy enough to work, and will surprise yet satisfy with a savory crunch. Tip: Make a couple of batches at a time and refrigerate for a quick, high protein snack or breakfast the next day. You can also serve with a soft boiled egg for even more protein.
  • 35
    Prep Time
  • 15
    Cook Time
  • x2
    Servings
  • 1 box of Modern Table Southwest Vegan Mac
  • 1 egg
  • 1/2 – 1 cup plant-based shredded cheddar "cheese"
  • 2 tablespoons of plant-based "butter"
  • 1/4 cup of almond milk
  • Waffle Iron
  • Cooking spray
Buy the Noodles
  1. Make Vegan Mac as directed on box and leave in the pan
  2. Crack the egg and whisk with a fork until scrambled
  3. Add the raw egg and shredded "cheese" to the finished pasta, mix until the egg is no longer visible
  4. Put the pasta mixture in the fridge for at least 30 min
  5. Heat waffle iron and add a spritz of cooking spray to both sides
  6. Put mixture onto waffle iron covering the entire surface, close
  7. Cook until both sides are crispy
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