Step 1
In a saucepan, melt butter over medium heat; stir in flour and cook for 1 minute. Gradually whisk in milk. Cook, whisking gently for about 3 minutes or until starting to bubble and thicken. Reduce heat to low; stir in gouda and cheddar cheeses, salt and pepper. Stir until cheese is melted. Remove from heat and stir in macaroni.
Step 2
Scrape macaroni mixture into a small, greased baking sheet, cover and refrigerate until completely cold, at least 4 hours or overnight.
Step 3
Cut macaroni and cheese into 8 equal pieces and gather into mounds. Place flour, eggs and breadcrumbs each in 3 different shallow bowls. Coat each mound in flour and flatten slightly. Coat in egg and let excess drip off. Dredge in breadcrumbs and repeat with remaining mounds.
Step 4
Preheat waffle iron and spray well with cooking spray. Place 1 or 2 breaded mounds onto waffle iron (depending on size). Close lid and cook for 3 to 5 minutes or until golden and crisp. Carefully remove waffle and place on baking sheet. Repeat with remaining pieces.
Step 5
In a small bowl, whisk together sour cream and buffalo hot sauce.
Step 6
Serve waffles with sour cream mixture and sprinkle with chives.
Top 5 Nutrients: Selenium ≥47%DV, Folate ≥30%DV, Vitamin B12 ≥26%DV, Riboflavin ≥25%DV, Thiamin ≥16%DV.