Chili Mac and Cheese Bread Cones

During our last trip to Disneyland California Adventure in November we didn't have any room left for a stop at the Cozy Cone Motel for the Chili Cone Queso or the Bacon Mac 'n' Cheese Cone. Since we are still on quarantine here in Colorado I decided to make a treat inspired by Cozy Cone 3 by combining the two for a Chili Mac 'n' Cheese Cone! Unfortunately I don't have the Route 66 feel of Sally's motel to eat it in or a "Route" beer soda to wash it down. It was delicious though!

For the macaroni and cheese I used my favorite recipe. Instead of cooking the noodles separately from the sauce, the noodles are cooked in a roux of butter, flour, milk and water. The starches from the noodles help to thicken the sauce and the noodles take on additional flavor from salt, garlic, and mustard powder added during simmering. The most important aspect of the sauce is that is appears somewhat thin. As the mac and cheese cools down it gets thick. You don't want it thick to start with as it will be an immobile mass once served!

The bread cones required some creativity on my part. Using a sugar cone for ice cream as a template, I wrapped two layers of foil over the cones and molded to the general shape. With my hands I correct and smoothed it out from the inside. Next, using large can of Pillsbury crescent rolls, honey butter flavored, I split each roll into three strips. Starting at the tip of the foil cone, I covered and gently wrapped my way down trying to overlap slightly keeping an eye out for holes. Each cone required 6 strips or 2 rolls of crescent dough. I baked the rolls standing up for 9 minutes and then turned them on their sides so the palest side - previous facing in - finished cooking and took on color for another 3 minutes. To release the cones I used a butter knife and slid it between cone and foil to collapse the foil gently. It pulled easily away from the foil and they maintained their shape!

Once they had cooled enough to handle, I filled the bread cone with mac and cheese leaving a cavity on top for chili. I used canned chili to decrease time from stove to table. You can also make homemade chili like Walt's Favorite Chili. Top with cheese and Fritos. I also dusted with a bit of lightly dried cilantro for color! My hubby requested extra Fritos and started daydreaming about a Fritos cone...

To make the park accurate versions (or if your family isn't keen on mac and cheese + chili) serve either chili in a bread cone with toppings or crumble up cooked bacon and top a loaded mac and cheese cone!

Chili Mac and Cheese Bread Cone

Yield 4


  • 1 tbs butter
  • 1 tbs flour
  • 2 cups water
  • 1.5 cups milk
  • 8 oz of elbow macaroni
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 3 cups of shredded Colby jack or cheddar cheese
  • 1 large can of crescent dough
  • 1 can of chili, optional
  • crumbled bacon, optional
  • Fritos, optional


  1. Preheat oven to 375 degrees F or per instructions on crescent dough. Cut or tear each roll into three strips. Cover foil mold with strips of dough overlapping slightly and stretching dough to cover as much of the foil mold as possible. Check for holes and patch as needed. 
  2. Bake for 9 minutes, turn 180 degrees or lay down with paler side up to finish browning for 3 minutes. Using a butter knife, gently collapse each foil mold to release bread.
  3. Melt butter in medium to large sauce pan over medium heat. Add flour and stir with whisk for 1 minute. Add 1/2 cup water and whisk continually until thickened about 30 seconds - 1 min. Pour in remaining water and milk and stir until smooth. 
  4. Add pasta, garlic, mustard, and salt and stir until combined. Allow to come up to simmer, stirring occasionally to prevent sticking. Turn heat down to low and simmer until noodles are cooked to preference about 10-12 minutes. It will look like there is a lot of liquid still - don't worry!!!
  5. Remove from heat and slowly add shredded cheese whisking until combined completely before adding more. Season with additional salt and pepper to taste. Allow to rest to thicken before adding to bread cones.
  6. Top filled bread cones with prepared chili, bacon, and other toppings. Enjoy!


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