In a pot with boiling water and a little salt, add the elbow macaroni for 10 minutes and drain.
In a pan over low heat, add the elbow macaroni, half the amount of whole milk, cheddar cheese, and mozzarella cheese.
Turn on the waffle maker and spread a little butter at medium heat.
Add the remaining cheeses, milk, a little ground pepper, and wait for them to melt, then turn off.
In a bowl, add two eggs and mix, then add them to the pan where the elbow macaroni is cooking.
In the pan where the elbow macaroni is cooking, add breadcrumbs or panko, mix very well to achieve a thick consistency; if necessary, add more breadcrumbs.
In the center of the waffle maker, add a tablespoon of the mac & cheese mixture. Let it cook for 5 to 10 minutes.
Serve on a flat plate and accompany with ketchup, cheese, and mustard.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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