How to Make Disneyland's Magical Mac and Cheese Cones _ Get the Dish

Move over £5 turkey leg .

If you're a true Disneyland fan , you know , the best bite at the happiest place on earth is their bacon mac and cheese cone .

Mm .

Tucked away at the cozy cone motel at Disneyland California adventure .

Is this Uber cheesy macaroni and cheese covered in bacon nestled in a soft bread cone which leads us to believe that dreams can come true if you have the courage to pursue them .

All right , let's get started by making this clever vessel which is pretty much a pizza cone .

Let's start by preheating the oven to 425 degrees and then grab a manila folder .

Roll it into a tight cone .

Now , be sure to secure the end with a piece of tape .

Otherwise it won't stay next .

We'll wrap the entire cone tightly with foil .

This keeps it from burning in the oven .

Next , lightly grease outside of the with cooking spray and set it aside .

Ok .

Now , here's the trick .

You can certainly make your own homemade pizza dough .

But for this , we're just gonna use the premade stuff .

Roll out your pizza dough on a lightly floured surface with a long side facing , you cut it into 12 , 1 inch strips using a sharp knife or even a pizza slicer will work .

Then starting at the tip , begin wrapping a strip of dough around the outside of your cone .

Just work your way up in a spiral motion and then grab a second strip to complete the cone .

OK .

Isn't this fun ?

I'm gonna keep going and make the rest of my cones .

Now , we're going to place our cones on this baking sheet that I've greased and bake them in the oven for about 10 minutes .

We'll rotate them once halfway through and then once the dough is golden brown , they're ready to go .

This mac and cheese is high in protein cheap and hidden within the cheese sauce as a wealth of vegetables that you won't even notice are there .

Each meal is about 596 calories with 50 g of protein .

And it still only costs 206 per serving a meal prepped macro friendly mac and cheese has been somewhat of a white whale recipe of mine for a while , but this recipe has finally changed that .

Let's talk some numbers these days , I've been forced to pinch my pennies a bit harder .

So cheap eats are on the menu for me .

I try to make this recipe as economical as possible to where you will use up .

Most of the ingredients purchased .

The price of the total amount of each ingredient used is listed first .

And in parentheses is the price it costs to buy .

The cost of this recipe ended up being $12.34 or 26 per meal to buy all the ingredients minus the oil and seasoning .

It cost me $13.91 .

Now let me show you how it's done .

Start off .

I'm going to chop up the carrots to allow them to roast faster .

Take about three medium carrots or 300 g worth and cut them into equal sized pieces .

It doesn't matter what shape you go for here .

It's all going into the blender in a little bit next .

Next .

You can prepare your macaroni according to the packaging , I'm doing this on the real stove because it's more convenient .

And I don't think you guys need me to show you how to boil noodles .

At least you better not for the cheese .

You'll need eight ounces or 227 g of cheddar cheese .

The block is better than the pre shredded here .

So if you have a way of shredding yourself , I highly recommend reaching for the block instead of the bat .

I throw in the shredding attachment to my food processor and it takes seconds to do the whole block .

If you don't have a food processor or a box grater , then you can use a knife to cut it into the thin pieces .

The noodles shouldn't take too long to cook .

I think it's best to take them just past Al Dente because they're going into the oven for a bit as well .

Reserve two cups or 480 g of the pasta water to be used in the sauce and you can store the noodles in cold water until you need them here in a bit around this time .

Your chicken and vegetables should be coming to the finish line .

So pull them from the oven ready , tap your chicken or cut into a piece and make sure it's done and then let it rest about 10 minutes before cutting it into small pieces .

I don't like any chunks of my mac and cheese .

I want it to be as close to the craft mac and cheese as possible .

So my goal for the chicken here is to simply cut it up into tiny pieces so that it folds right into the noodles .

This is why I baked it and I also didn't care if it got any color on it .

I wanted it to be soft and unnoticeable for a boost of protein to help make this meal more balanced than a plain mac and cheese .

That's just how I prefer things .

If you wanted to air fry this chicken with extra spices to fancy it up and serve it over the top of the mac and cheese , be my guest .

You should make it your own .

Whenever the vegetables have finished , you can make the cheese sauce , get out a blender and add all of your carrots and cauliflower while they are still hot , then pour in two cups or 480 g of pasta water as well as 1.5 cups or 360 g of 2% milk .

Lastly add in about 4/5 of the shredded cheese .

The remainder of the cheese will be used to Sprinkle over the top before it goes in the oven .

Then you can pop on the lid of the blender and blend on high speed for 30 to 60 seconds until everything is smooth .

Once you have a nice vibrant yellow cheese sauce that is chunk free , you are ready to construct the mac and cheese .

Get out a 13 by nine baking dish and pour about half of the cheese sauce into the bottom .

It doesn't have to be exact .