New cookbook we love!
EAT ST.: Recipes from the Tastiest, Messiest and most Irresistible Food Trucks
BY James Cunningham
Mac and Cheese Cones with Bacon “Bling” from Gypsy Queen Cafe, Baltimore, Maryland
1 lb bacon, diced
1 large red onion, finely chopped
2 tart apples, diced
3 cups barbecue sauce
3 Tbsp liquid smoke
3 Tbsp balsamic vinegar
Mac and Cheese Cones:
1 -1/2 lb (675 g) macaroni, cooked and cooled
2 cups cream cheese, softened
1 lb American cheese, cubed
8 oz Asiago cheese, grated
4 cups 10% cream
6 large malted waffle cones
The best part of eating macaroni and cheese out of a waffle cone is that you don’t get an ice-cream headache! I don’t think that’s why Annemarie and Tom came up with the idea, but what
a great happy accident. Known for its amazing seafood,
Baltimore’s Gypsy Queen Cafe is rolling around serving locals who can’t get enough of their unique cones. The Mac and Cheese Cone is one of their most popular. And what are gypsies without their bling? In this case we’re talking not jewellry but bacon bling—an amazing sweet-tart-appleysmoky- bacony topping that’s the perfect adornment for mac and cheese.
For the “bling,” in a large skillet, cook bacon, onion, and apples over medium-high heat until bacon is crisp. Stir in barbecue sauce, liquid smoke, and vinegar. Reduce heat to a simmer and cook until thick and caramelized, about 1 hour. Remove from heat.
For the cones, in a large saucepan, combine macaroni, cream cheese, American cheese, Asiago cheese, and cream. Heat over low heat, stirring frequently, until cheeses are melted and well blended. Spoon mac and cheese into malted cones and top with bacon “bling.”