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1
Place pasta in a large pot and cover with lukewarm water by 2 inches. Add 2 tablespoons salt. Bring to a boil over high heat, stirring occasionally, and cook until pasta is tender, about 6 minutes after coming to a boil. Drain pasta.
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2
While pasta cooks, heat butter in a large Dutch oven over medium heat until melted. Add flour and cook, stirring, until pale golden blond. Slowly whisk in whole milk. Whisk in hot sauce and mustard. Bring to a simmer. Reduce heat to low and stir in 3/4 pounds grated cheese. Stir until melted. If smoother texture is desired, transfer to a blender and blend on high speed until glossy and smooth.
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3
When pasta is cooked, add cheese sauce and stir to combine. Pour mixture into a greased rimmed baking sheet and flatten with a spatula. Refrigerate until completely set, about 30 minutes.
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4
Preheat a waffle iron. Carefully cut macaroni and cheese into 8 even squares.
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5
Using a wide spatula, carefully lift one square and plate it on a cutting board. Cover top with 1/4 of remaining cheese. Place another square of macaroni on top of cheese, creating a sandwich.
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6
Place sandwich in waffle maker. Close and cook until golden brown on both sides and cheese has crisped up, about 6 minutes. Remove from waffle iron and serve with syrup and hot sauce. Repeat steps 4 through 6 for remaining waffles.
