All month, I’ve been tracking down State Fair food recipes to share with you. And the more fried, the better. The latest is brand new to me, but once I saw it, I felt like I’d stumbled upon something majestic that should perhaps be enshrined…….. Mac and Cheese In A Waffle Cone. Also, the waffle cone is made out of cheese! It’s easy. Prepare a baking sheet. Sprinkle cheddar cheese on it. Bake until bubbling. Take out and cool a bit. Cut into squares. Then form it into a cone shape and freeze a couple minutes. Make the mac and cheese and fill ‘er up!
The recipe also says to add pepperoni, but I suggest crispy chicken nuggets or chicken fingers. Also, maybe, fry the mac and cheese before putting it in the waffle. Just heat some oil in a pan and roll the mac and cheese around in it for a couple of minutes. I bet it crisps the cheese a bit.
Here’s the link to the All Recipes page with the full recipe and an instruction video.
Otherwise, here is the basic run down.
Ingredients
- 5 ounces Cheddar cheese, finely grated
- 1 (7.25 ounce) package macaroni and cheese mix
- ¼ cup whole milk
- ¼ cup butter
- 1 ounce sliced pepperoni
- 1 teaspoon salt
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Sprinkle Cheddar cheese onto the prepared baking sheet.
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Bake in the preheated oven until edges start to brown and cheese is bubbling, 5 to 10 minutes. Remove from oven and cool to room temperature. Cut melted cheese into squares and form into cones. Freeze cones for 5 minutes.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot. Mix milk, butter, pepperoni, salt, and cheese packet into pasta until evenly combined.
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Fill cheese cones with macaroni and cheese.