Ingredients:
For the Mac and Cheese:
2 cups elbow macaroni or small pasta of your choice
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Cheese Waffle Cones:
1 ½ cups shredded cheddar cheese (or a mix of cheddar and Parmesan)
Optional toppings: bacon bits, chives, or extra shredded cheese
Directions:
For the Mac and Cheese:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.
Gradually add the milk to the roux, whisking continuously until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce, stirring until the pasta is evenly coated.
For the Cheese Waffle Cones:
Preheat a non-stick waffle cone maker or a regular waffle iron if you don’t have a cone maker.
Sprinkle a small amount (about ¼ cup) of shredded cheese directly onto the waffle cone maker or iron, spreading it out slightly.
Cook the cheese for 2-3 minutes, until it melts and turns golden brown.
Quickly remove the cheese and shape it into a cone using a cone mold or by rolling it up by hand (be careful as the cheese will be hot). Hold the shape until the cheese cools and hardens.
Repeat the process until you have the desired number of cheese waffle cones.
Assembly:
Spoon the mac and cheese into the cheese waffle cones.
Garnish with optional toppings like bacon bits, chives, or extra shredded cheese.
Serve the mac and cheese cones immediately and enjoy this fun, cheesy treat!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
