Chili Mac and Cheese Waffle Sliders: Your New Party Superpower
Hey there, friend! Chef Emily here, coming to you from my wonderfully chaotic kitchen, probably with a smudge of cheese on my apron. Have you ever been to a party, looked at all the amazing food, and thought, “I wish I could just grab all my favorite comfort foods in one perfect, handheld bite?” Well, stop dreaming and start preheating your waffle iron, because we are about to create pure magic together.
I’m talking about my Chili Mac and Cheese Waffle Sliders. Let that glorious name sink in for a second. We’re taking fluffy, slightly sweet cornbread waffles and using them as the buns for a gooey, hearty, and gloriously messy filling of chili mac and cheese. It’s the ultimate mash-up of game-day chili, cozy macaroni and cheese, and Sunday morning waffles. It’s bold, it’s a little bit ridiculous, and it is 100% guaranteed to make you the MVP of any potluck, game night, or “I just need a fantastic dinner” situation.
This recipe is my love letter to fun, fearless cooking. It proves that you don’t need fancy ingredients or complicated techniques to create something truly memorable and delicious. It’s built for sharing, for laughing, and for those moments when you just want to watch your friends’ eyes light up with the first bite. So, are you ready to chow down? Let’s make some kitchen memories.
The Beautiful Chaos of a Dorm Room Dinner
This recipe takes me right back to my college days. Picture this: it was the night before a huge final exam, and my roommates and were all stressed, buried in textbooks, and desperately in need of a carb-loaded comfort food intervention. Our kitchenette was… limited. We had a hot plate, a single pot, and my secret weapon—a secondhand, slightly lopsided waffle iron I’d snagged from a thrift store.
We scrounged what we had: a box of cornbread mix, some leftover pasta from the dining hall, a can of chili, and a sad-looking block of cheddar cheese. In a moment of what we thought was sleep-deprived genius, we decided to combine it all. The result was a glorious, cheesy, structural mess. We used the cornbread waffles as edible plates and scoops for the chili mac, laughing so hard we forgot about our exams for a whole hour. It was a beautiful, chaotic, and utterly delicious triumph. This recipe is that memory, refined over the years but still holding onto that same spirit of joyful, no-rules cooking.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to create these epic sliders. I’ve included some of my favorite swaps and chef-y insights to help you make it your own!
For the Cornbread Waffle “Buns”:
- 1 box (approx. 8.5 oz) Cornbread Mix (like Jiffy): This is our fantastic shortcut! The slight sweetness of the mix is the perfect contrast to the savory filling. Chef’s Tip: If you’re using a mix that doesn’t include it, add a pinch of sugar to the batter for that classic cornbread flavor.
- 1 Large Egg: This gives our waffles structure and a lovely golden color.
- 1/3 Cup Milk: Whole milk will give you the richest flavor, but any milk you have on hand will work perfectly.
- 1/4 Cup Shredded Cheddar Cheese (optional but highly recommended): I love mixing cheese right into the waffle batter. It creates little crispy, cheesy edges that are absolutely to die for.
For the Chili Mac & Cheese Filling:
- 1 Cup Dry Elbow Macaroni: The classic choice! Its small shape and curves are perfect for holding onto all that cheesy chili goodness. Substitution: Any small pasta like shells, ditalini, or even cavatappi will work great.
- 1 Cup Prepared Chili: Homemade beef chili is phenomenal here, but don’t you dare feel guilty about using a high-quality canned chili! This is about ease and flavor. Dietary Swap: Feel free to use turkey, chicken, or a hearty vegetarian chili—it’s all delicious.
- 1 Cup Shredded Cheddar Cheese: I use a sharp cheddar for a bigger flavor punch. Pro Tip: Always shred your own cheese from a block! Pre-shredded cheese is coated with anti-caking agents that can make your sauce grainy instead of silky smooth.
- 1/4 Cup Milk: This loosens up the filling just enough to make it creamy and scoopable.
- Salt and Freshly Cracked Black Pepper to taste: Don’t forget to season! Taste your filling before assembling and adjust as needed.
Let’s Build the Ultimate Mash-Up!
Okay, team, it’s go time. This comes together faster than you think, so I recommend having all your components ready before you start waffling. Let’s get this party started!
- Cook Your Pasta: Bring a pot of well-salted water to a rolling boil. Add your elbow macaroni and cook it according to the package directions until it’s al dente—meaning it still has a little bite to it. We don’t want mushy pasta! Once it’s done, drain it thoroughly and set it aside. Chef’s Hack: A tiny splash of olive oil tossed with the drained pasta can help prevent it from sticking together while you prepare the rest.
- Create the Cheesy Chili Filling: In the same pot (fewer dishes to wash—you’re welcome!), warm your prepared chili over medium heat. Once it’s bubbling gently, reduce the heat to low and stir in the cooked macaroni, the shredded cheddar cheese, and the 1/4 cup of milk. Keep stirring until the cheese is completely melted and everything is beautifully combined into a cohesive, cheesy, glorious mess. Give it a taste and season with salt and pepper if it needs it. Remove it from the heat and cover it to keep warm.
- Waffle Time!: Now for the fun part. Plug in your waffle iron and let it preheat. While it’s warming up, make your cornbread batter. In a medium bowl, combine the cornbread mix, egg, milk, and the optional 1/4 cup of shredded cheddar. Stir until just combined. A few lumps are totally fine—overmixing can make your waffles tough! Chef’s Secret: For super crispy waffles, let the batter rest for 5 minutes while the iron finishes heating.
- Cook the Waffle “Buns”: Lightly grease your waffle iron with non-stick spray or a brush of oil. For mini sliders, I use about 1 tablespoon of batter per section of a mini waffle iron. For a standard Belgian waffle iron, you’ll use more batter and then cut the large waffles into smaller squares or use a round cutter after they’re cooked. Cook according to your iron’s instructions until they are golden brown and crisp. Important: Don’t peek too early! Let the steam do its work for a perfect waffle.
- The Grand Assembly: Place one warm cornbread waffle on your work surface. Scoop a generous spoonful of the chili mac and cheese onto the center. Gently press a second cornbread waffle on top to create your slider. Repeat with the remaining waffles and filling.
- Optional Crispy Press (Game Changer!): If you want an extra level of amazing, heat a panini press, a George Foreman grill, or even a skillet over medium heat. Give your assembled sliders a quick press for 2-3 minutes until the outside is extra crispy and the filling is oozing slightly. This step is totally optional but highly, highly recommended.
How to Serve These Show-Stopping Sliders
Presentation is part of the fun! I love serving these sliders on a big wooden board or a large platter. They’re meant to be casual and shareable. Pile them high and let people dig in!
Now, what goes with the ultimate comfort food mash-up? More comfort food, of course! Here are a few of my favorite sides:
- A simple, crisp green salad with a tangy vinaigrette to cut through the richness.
- A big bowl of tortilla chips and salsa or a creamy guacamole for dipping.
- Pickled jalapeños, red onion slices, or a dollop of cooling sour cream for topping.
For the full experience, serve them with a side of extra warm chili for dipping. Yes, I went there.
Make It Your Own: 5 Fun Twists
The beauty of this recipe is its versatility. Once you’ve mastered the basic formula, the world is your oyster! Here are a few of my favorite ways to mix it up:
- BBQ Bacon Twist: Swap the chili for 1 cup of your favorite pulled pork in BBQ sauce. Mix it with the mac and cheese and add some crumbled cooked bacon to the filling. You’re welcome.
- Buffalo Chicken Style: Use shredded rotisserie chicken tossed in buffalo sauce instead of chili. Mix it with the mac and cheese and add a bit of blue cheese crumbles to the filling. Serve with a side of ranch for dipping.
- Fully Loaded: Stir in some finely diced red onion, scallions, and pickled jalapeños right into the chili mac filling for a burst of fresh flavor and a little heat.
- Vegetarian Delight: Use a robust vegetarian chili (bean-based is perfect) and feel free to add in some sautéed mushrooms or spinach for extra heartiness.
- Spicy Fiesta: Add a can of diced green chiles and a teaspoon of cumin to the cornbread batter. Use a pepper jack cheese instead of cheddar for a kick in every layer.
Chef Emily’s Kitchen Notes
This recipe has come a long way from that lopsided dorm-room waffle iron! Over the years, I’ve learned that the key is not to stress about perfection. Some sliders will be neater than others, and that’s part of the charm. The first time I made these for a big family gathering, my nephew took one bite and the filling squirted out the side onto his shirt. He just looked at it, laughed, and kept eating. That, right there, is the sign of a successful recipe.
I also highly recommend doubling the batch. They reheat surprisingly well in an air fryer or toaster oven, making for the best next-day lunch. Trust me, you’ll want leftovers.
Your Questions, Answered!
I’ve gotten a lot of questions about this recipe over time, so here are the answers to the most common ones!
Q: My waffles are sticking to the iron! What am I doing wrong?
A: The number one culprit is usually not enough grease. Make sure to spray or brush your waffle iron with oil before *each* batch. Also, ensure your iron is fully preheated before you add the batter.
Q: Can I make any part of this ahead of time?
A: Absolutely! You can make the chili mac filling up to 2 days ahead and store it in the fridge. Gently reheat it on the stovetop with a splash of milk to loosen it up. The cornbread waffles can also be made a day ahead and reheated in the toaster to crisp them up perfectly.
Q: I don’t have a mini waffle maker. Can I still make these?
A: Of course! Use a regular-sized waffle iron. Once the large waffles are cooked and slightly cooled, use a pizza cutter or a sharp knife to slice them into smaller squares that are the perfect size for sliders.
Q: My filling is a bit dry. How can I fix it?
A: No worries! Simply stir in an extra splash of milk or a tablespoon of sour cream until it reaches your desired creaminess.
Nutritional Information*
I believe all food fits into a balanced lifestyle, and it’s helpful to know what you’re enjoying! Here’s a rough breakdown per slider (assuming a yield of 12 sliders).
- Calories: ~220
- Protein: 9g
- Carbohydrates: 25g
- Fat: 10g
- Sodium: 480mg
*Please note: This is an approximate estimate based on the specific ingredients used. Values can vary significantly depending on the brand of cornbread mix, chili, and cheese you choose.
Final Thoughts from My Kitchen to Yours
Well, my friend, we did it! We took a few simple, humble ingredients and turned them into a conversation-starting, soul-warming, absolutely unforgettable meal. This recipe is a perfect example of what I love most about cooking: it’s not about following rules, but about following your taste buds and having a blast along the way.
I hope these Chili Mac and Cheese Waffle Sliders bring as much joy and laughter to your table as they have to mine. They’re a reminder that the best meals are often the ones that break the mold. So go on, make a mess, get a little cheesy, and create something delicious together.
If you make them (and you totally should!), I’d love to see your creation! Tag me @TastyChow on social media so I can cheer you on. Now, grab a fork—or just your hands—and let’s chow down!
With love and a full belly,
Emily
