So a couple months ago, a publisher reached out to me with an idea for a cookbook concept, and asked me to flesh out some ideas and put together a proposal. While they ultimately decided not to move forward with the project (sort of a relief, I ultimately wasn’t super into the concept), I still have a few cool recipes that came from it. The working title was Cone You Dig It?!, and the book was going to be 75 recipes of food in cones. This one here is presented as it was written for the proposal.
Mac & Cheese Cones (Makes 12 Cones)
- 3 cups shredded medium cheddar cheese (about ½ lb)
- Pastry cone molds
Mac and cheese
- 6 ounces ditalini pasta
- 5 ounce can evaporated milk
- 2 ounces of gouda, grated
- 2 ounces of fontina, grated
- 2 ounces of Colby jack or cheddar, grated
- ¼ teaspoon cayenne pepper
- Black pepper
- Preheat your oven to 350 F.
- Use a silicone baking mat or parchment paper to line your baking pan.
- Put ¼ cup portions into piles with at least 5-6 inches of space between them.
- Bake for roughly 6-8 minutes, or until the cheese has melted out into a flat circle and has started to crisp around the edges.
- Remove from the oven, and once the cheese is cool enough to handle, use your pastry cone molds and wrap the cheese around to form a cone.
- Pat the cones dry with paper towels (they might be a little greasy).
- Repeat as necessary to finish all your cones.
- Put the pasta in a pot and fill with fold water to cover the pasta by about a centimeter.
- Bring the pot to a boil, and then cook the pasta for roughly 6 minutes.
- Add the evaporated milk, and bring the pot back to a boil.
- Mix in the cheese and cayenne pepper, and cook until you’ve reached the right consistency (it will be much soupier hot than when it comes off the heat and starts to congeal).
- Once you’ve reached the right consistency, remove from heat, and season with salt and pepper to taste.
- Fill cones with mac and cheese and enjoy!