Chef Cruz puts a twist on two classic American comforts with the Mac & Cheese Pancake.  Each bite melds fluffy pancake with cheesy goodness, adding a delicate drizzle of Vermont maple syrup on top.  Make it to satisfy a pesky hunger craving any time of day, or to switch up your everyday breakfast routine. 

Ingredients

Mac & Cheese Sauce

  • 1 Pound butter
  • 1 Cup all purpose flour
  • 1/2 Gallon milk
  • 1 Pint mild cheddar cheese
  • 1 Pint sharp cheddar cheese
  • 1 Pint gouda cheese
  • 1 Pint Parmesan cheese
  • 1 Tablespoon salt
  • 1 Tablespoon white pepper
  • 1 Tablespoon ground nutmeg

Mac & Cheese Pancake Batter

  • 1 1/2 Cup all purpose flour
  • 3 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon sugar
  • 1 1/4 Cup milk
  • 1 Egg
  • 3 Tablespoon melted butter
  • 2 Quart macaroni pasta
  • 1 Quart macaroni sauce
  • 1 Quart Mac & Cheese Sauce

Preparation

Mac & Cheese Sauce- Step 1:

Place butter in saucepan until melted then add flour and cook until blonde light brown color.

Step 2:

Add milk and whisk until all lumps are smooth.

Step 3:

Cook for about 5-8 minutes. For the ideal consistency, it should coat the back of a wooden spoon.

Step 4:

Add cheese one pint at a time.

Step 5:

Use whisk to smooth out the lumps.

Mac & Cheese Pancake Batter- Step 1:

Combine all ingredients in mixing bowl and mix with whisk until all lumps are smooth.

Step 2:

Mix cheese sauce, and macaroni together in separate mixing bowl.

Step 3:

Spray muffin mold (use 2 1/2 inch molds) with cooking spray and place 1 teaspoon of pancake batter on the bottom of the mold.

Step 4:

Then add 2 tablespoons of macaroni mixture on top

Step 5:

Finish off with 1 teaspoon of pancake batter and sprinkle with cheddar cheese on top.

Step 6:

Bake at 325 degrees for 20-25 minutes. Makes 24 and serves 12 (2 per person).