Nashville Hot Chicken Tender Mac & Cheese Waffle Cones
If you want a recipe that stops people mid-scroll, this is the one. These Nashville Hot Chicken Tender Mac & Cheese Waffle Cones are stacked with crispy fried chicken, creamy mac and cheese, spicy Nashville hot oil, and a crunchy waffle cone that brings just enough sweetness to balance the heat. It’s backyard party food, game day food, and over-the-top comfort food all rolled into one hand-held cone.
The magic here is the contrast. You get that crunchy, craggy chicken tender crust loaded with spicy Nashville seasoning, then creamy mac and cheese underneath to cool things down just enough. The waffle cone sounds wild at first, but it works because the sweetness plays off the heat the same way honey works on fried chicken.
This is also the kind of recipe that makes killer content. The cheese pull, the crispy chicken, the sauce drizzle, the loaded cone shot — it’s all there. If you’re cooking for a crowd, set these up right before serving so the cones stay crisp and the chicken keeps that crunch.
You don’t need a competition setup to make these either. A cast iron Dutch oven, a good thermometer, and a little patience will get it done. You can fry the chicken outside on a burner, inside on the stovetop, or use an air fryer if you want to keep things easier. If you want to bring in that backyard BBQ flavor, smoke the mac and cheese for 20 to 30 minutes before stuffing the cones.
Why You’ll Love This Recipe
These cones are spicy, cheesy, crispy, and just messy enough to feel fun. The Nashville hot chicken brings the heat, the mac and cheese brings the comfort, and the waffle cone brings crunch and sweetness. It’s one of those recipes that looks crazy but actually makes sense once you take the first bite. They’re perfect for game day, backyard cookouts, birthday parties, food truck-style dinners, or anytime you want to make something that feels different from the same old wings and burgers.
Best Wood, Grill, and Cooking Setup
This recipe does not require a smoker, but you can absolutely bring backyard flavor into it.
Best Setup:
Cast iron Dutch oven on an outdoor burner
Flat top griddle with a fryer pot
Stovetop Dutch oven
Deep fryer
Smoker or grill only if you want to keep the mac warm or add smoky flavor to the cheese sauce
Optional Smoke Flavor
If you want a little smoke in the mac and cheese, place the finished mac in a cast iron skillet and smoke it uncovered at 225°F for 20 to 30 minutes using mild wood.
Best Wood for Smoked Mac
Apple
Cherry
Pecan
Maple
Avoid heavy mesquite here. It can overpower the cheese fast.
Why You’ll Love This Recipe
These cones are spicy, cheesy, crispy, and just messy enough to feel fun. The Nashville hot chicken brings the heat, the mac and cheese brings the comfort, and the waffle cone brings crunch and sweetness. It’s one of those recipes that looks crazy but actually makes sense once you take the first bite.They’re perfect for game day, backyard cookouts, birthday parties, food truck-style dinners, or anytime you want to make something that feels different from the same old wings and burgers.
Best Wood, Grill, and Cooking Setup
This recipe does not require a smoker, but you can absolutely bring backyard flavor into it.
Best Setup:
Cast iron Dutch oven on an outdoor burner
Flat top griddle with a fryer pot
Stovetop Dutch oven
Deep fryer
Smoker or grill only if you want to keep the mac warm or add smoky flavor to the cheese sauce
Optional Smoke Flavor
If you want a little smoke in the mac and cheese, place the finished mac in a cast iron skillet and smoke it uncovered at 225°F for 20 to 30 minutes using mild wood.
Best Wood for Smoked Mac
Apple
Cherry
Pecan
Maple
Avoid heavy mesquite here. It can overpower the cheese fast.
FAQ
Can I make these Nashville Hot Chicken Waffle Cones ahead of time?
You can make the chicken and mac and cheese ahead of time, but do not assemble the cones until right before serving. The waffle cones can soften if they sit too long with hot mac and chicken inside.
What kind of waffle cones should I use?
Use sturdy waffle cones, not thin sugar cones. The stronger the cone, the better it will hold the mac and cheese and chicken.
Can I use frozen chicken tenders?
Yes, but homemade fried chicken tenders will give you better crunch and flavor. If using frozen tenders, cook them until crispy, then brush them with Nashville hot oil before assembling the cones.
How spicy are these?
As written, they are medium-hot. To make them milder, reduce the cayenne in the Nashville hot oil. To make them hotter, add more cayenne or a little extra hot sauce.
Can I make this without frying?
Yes. You can air fry or bake the chicken tenders, then brush them with Nashville hot oil after cooking. Fried chicken will have the best crust, but the air fryer version still works.
How do I keep the cones from getting soggy?
Build them right before serving. Keep the mac and cheese thick, don’t overload the hot sauce, and avoid letting assembled cones sit around too long.
Can I smoke the mac and cheese?
Yes. Smoke the finished mac and cheese at 225°F for 20 to 30 minutes using apple, cherry, pecan, or maple wood.
What should I serve with these?
Serve with pickles, ranch, hot honey, coleslaw, fries, or a cold drink. These cones are rich and spicy, so something crisp and cool on the side works great.
Chicken Safe temps
Nashville hot chicken is known for its crispy fried chicken coated in bold, spicy cayenne-style heat. This recipe takes that same fiery idea and turns it into a fun backyard-style waffle cone stuffed with hot chicken and creamy mac n cheese. Since this recipe uses chicken, make sure the chicken reaches 165°F before serving. An instant-read thermometer is the easiest way to check doneness without guessing. You can also keep a BBQ temperature chart handy if you are cooking chicken, beef, pork, or seafood for a crowd.
Nashville Hot Chicken Tender Mac & Cheese Waffle Cones
Equipment
- Cast iron Dutch oven or heavy-bottomed pot
- Outdoor burner, stovetop, or deep fryer
- Instant-read thermometer
- Wire cooling rack
- Sheet pan
- Mixing bowls
- Whisk
- Tongs
- Spider strainer or slotted spoon
- Medium saucepan
- Large pot for pasta
- Cheese grater
- Wooden spoon
- Waffle cone stand or tall cups for serving
- Black nitrile gloves Optional
Ingredients
The Chicken Tenders:
- 2 pounds chicken tenderloins
- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
The Dredge:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
Frying:
- 6 to 8 cups peanut oil canola oil, or vegetable oil
Nashville Hot Oil:
- 1/2 cup hot frying oil carefully reserved after frying
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Mac N Cheese:
- 12 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup Monterey Jack cheese freshly shredded
- 1 cup American cheese chopped or shredded
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
Waffle Cones:
- 8 sturdy waffle cones
- 1/4 cup sliced pickles optional
- 2 tablespoons chopped parsley or chives optional
- Hot honey optional
- Ranch dressing optional
Instructions
Instructions:
- Marinate the chicken. Add chicken tenderloins, buttermilk, hot sauce, kosher salt, black pepper, garlic powder, and paprika to a large bowl. Mix until the chicken is fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Make the dredge. In a shallow bowl or pan, mix flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.
- Dredge the chicken. Remove each chicken tender from the buttermilk marinade and let the excess drip off. Coat heavily in the flour mixture, pressing the dredge into the chicken so it forms a rough, craggy crust. For extra crunch, dip the coated tender back into the buttermilk, then coat again in the flour mixture.
- Rest the breaded chicken. Place the dredged chicken tenders on a wire rack for 10 to 15 minutes. This helps the coating stick during frying.
- Heat the oil. Add frying oil to a cast iron Dutch oven or heavy-bottomed pot. Heat to 350°F. Do not overfill the pot.
- Fry the chicken. Fry the chicken tenders in batches for 4 to 6 minutes, flipping as needed, until golden brown and crispy. The internal temperature should reach 165°F. Transfer fried chicken to a wire rack.
- Make the Nashville hot oil. Carefully ladle 1/2 cup of hot frying oil into a heat-safe bowl or saucepan. Stir in cayenne pepper, brown sugar, paprika, garlic powder, chili powder, kosher salt, black pepper, and onion powder. Mix until smooth.
- Coat the chicken. Brush or lightly toss the fried chicken tenders with the Nashville hot oil. Do not soak them too heavily or the crust can soften.
- Cook the pasta. Boil elbow macaroni in salted water until just al dente. Drain and set aside.
- Make the cheese sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes. Slowly whisk in whole milk, evaporated milk, and heavy cream until smooth.
- Add the cheese. Lower the heat and stir in cheddar, Monterey Jack, and American cheese. Add kosher salt, garlic powder, black pepper, paprika, and mustard powder. Stir until the sauce is smooth and thick.
- Combine the mac and cheese. Fold the cooked macaroni into the cheese sauce. The mac should be creamy and thick, not runny. If it gets too thick, add a small splash of milk.
- Optional smoke step. For extra backyard flavor, transfer the mac and cheese to a cast iron skillet and smoke at 225°F for 20 to 30 minutes using apple, cherry, pecan, or maple wood.
- Prep the cones. Place waffle cones in a cone stand, tall cups, or parchment cone sleeves so they stay upright.
- Build the cones. Spoon warm mac and cheese into each waffle cone, filling it about three-quarters full.
- Add the chicken. Place one or two Nashville hot chicken tenders on top of each mac-filled cone.
- Garnish and serve. Top with sliced pickles, chopped parsley or chives, hot honey, or a drizzle of ranch if desired. Serve immediately while the chicken is crispy and the cone is still crunchy.
3 thoughts on “Epic Waffle Cone Stuffed Nashville Hot Chicken & Mac N Cheese”
Not a huge fan of spicy things but these were awesome!
Heck Ya! Glad you liked it.
These are exactly as you’d expect, over the top and spicy! But delicious.