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Cooking Up the Magic – Brisket Mac ‘n Cheese Recipe from A Touch of Disney at Disney California Adventure Park

By Karen McClintock, Food & Beverage Content Relationship Manager, Walt Disney Parks and Resorts

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Brisket Mac ‘n Cheese from Smokejumpers Grill at Disney California Adventure Park
Serves 6


  • 1 red onion, thinly sliced
  • 1 cup white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon coarse salt


  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 1 shallot, thinly sliced
  • 1/2 cup canola oil, for frying


  • 1 pound smoked beef brisket (see Cook’s Note below)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper


  • 1 pound elbow macaroni 
  • Coarse salt, to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup cream cheese
  • Black pepper, to taste


  • 1 cup favorite barbecue sauce


  1. Place thinly sliced red onions in mixing bowl. Combine white vinegar, sugar, and salt in small saucepan. Bring to a simmer over medium-high heat. 
  2. Carefully pour over onions. Cool to room temperature. 
  3. Refrigerate until ready to serve. 


  1. Heat oil in frying pan until it reaches 350°F.
  2. Combine flour, cornstarch, and salt in small bowl. 
  3. Dip shallots in cornstarch mixture and shake off excess coating. 
  4. Fry in hot oil for 1 minute, until crispy. 
  5. Drain on paper towels. Set aside.


  1. Shred or chop smoked beef brisket. Season with garlic powder, onion powder, paprika, chili powder, salt, and pepper. 
  2. Heat large skillet over medium heat for 5 minutes, until hot. Add brisket and cook for 3 minutes, until hot. 
  3. Keep warm until ready to serve. 


  1. Cook macaroni in salted water, according to package instructions. Drain and set aside. 
  2. Melt butter in Dutch oven over medium heat. Add flour and whisk until smooth and light brown in color. 
  3. Slowly add milk, whisking to break up any lumps that form. Whisk until milk begins to simmer. Reduce heat to low. Add shredded cheddar and cream cheese. Whisk until smooth. Stir in macaroni. Season with salt and pepper, to taste.
  4. Keep warm until ready to serve. 


Scoop mac ‘n cheese onto each plate. Add smoked brisket. Top with drizzle of barbecue sauce, pickled red onions, and fried shallots. 

COOK’S NOTE: You can smoke your own brisket at home following directions for your particular smoker or simply pick up sliced smoked brisket from your favorite barbecue restaurant.

NoteAlways use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Seafood Paella Recipe from Disney’s Cruise Line

Disney Seafood Paella

Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.

Serves 8
Skill Level: Moderate
Time: 1 hour 30 minutes


1/3 pound chicken tenders (3⁄4” dice)
1 tsp. paprika spice
4 garlic cloves (crushed)
1⁄2 pound chorizo sausage (5” slice)
1⁄2 cup olive oil
13⁄4 cup paella rice
1⁄2 Spanish/yellow onion (finely diced)
1 1⁄2 cups fish stock
1 1⁄2 cups chicken stock
1 1⁄2 cups tomato juice
2 beef tomatoes (seeded, skinned and finely diced)
1 tsp. saffron threads
3⁄4 cup green peas
3⁄4 cup tiger shrimps (peeled)
3⁄4 cup scallops (10–20)
3⁄4 cup squid (1⁄4” slice)
3⁄4 cup mussels
3⁄4 cup small clams (like littleneck clams)
3⁄4 cup lobster tail (3⁄4” slice)
1 tbsp. salt ground black pepper to taste
3 tbsp. flat-leaf parsley (roughly chopped)

Saffron Aioli

1⁄4 tsp. saffron threads
4 garlic cloves (crushed)
2 tbsp. white wine
3⁄4 cup mayonnaise
1 tsp. lemon juice

Red Pepper Rouille

1 roasted red bell pepper (peeled and deseeded)
1 garlic clove (roasted)
1 tsp. red wine vinegar
1⁄2 cup mayonnaise
Pinch of cayenne pepper

For the Seafood Paella

Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
The heat of the paella will open the shellfish.

For the Saffron Aioli

Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.
For the Red Pepper Rouille
Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.

Magic Kingdom Pineapple Dole Whip – Adventureland MK

Pineapple Dole Whip Recipe
Aloha Isle Adventureland
Magic Kingdom

Pineapple Dole Whip Recipe

Aloha IsleAdventureland
Magic Kingdom


2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped


Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

Return to freezer until completely frozen, about 1 hour and serve.



Magic Kingdom Pineapple Dole Whip – Adventureland MK.

Bahama Mama

1/4 oz coffee liqueur
1/2 oz dark rum
1/2 oz coconut liqueur
1/4 oz 151 proof rum
juice of 1/2 lemons
4 oz pineapple juice

Mix and Pour over ice in highball


quesadilla 3

Today I was digging through the refrigerator trying to come up with something I could make for my husband and I without going to the store. I had just hosted a party and frankly the refrigerator had been emptied for food storage in preparation for the big shindig. Cooking a big meal for just the two of us was the last thing on my mind and as I began trying to put together a meal with a little of this and a little of that I was inspired by the 3 flour tortillas I found at the bottom of the drawer. My answer, the quesadilla!

If you don’t make quesadillas, you need to start! All you need is a frying pan, a flour tortilla and whatever you want to put inside it. Today’s meal included leftover orange, yellow and jalapeno peppers, chopped onions, leftover grilled chicken from two nights ago, a combination of cheeses and the last piece of bacon in the package cooked and crumbled. After cooking the veggies for a few minutes, I tossed the chicken in to warm it up. Once that was done, I threw a flour tortilla in a large frying pan, covered it with cheese and then spread the veggie and chicken mix on one half. When the cheese was melted, I folded over the flour shell and dinner was served!

Quesadillas are a quick and easy meal that almost anyone will love. My family has made pizzas, eggs and ham and one of my favorite, the veggie quesadilla with zucchini and onions. Yum! The sky is the limit so pull out your leftovers and go for it!

If you are a quesadilla lover like I am, let me know what you’ve tried!

White Chicken Enchiladas

White Chicken Enchiladas
Timeline Photos

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

For more great recipes lots of fun, amazing ideas… ! Kathleen’s Healthy Eating Support Group

By: Kathleen Yorke

Peanut Butter Cups

Peanut Butter Cups
Timeline Photos

Peanut Butter cups


16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!

Recipe Source: Adapted from Fifteen Spatulas

Loaded Cauliflower Casserole

Loaded Cauliflower
Photos of Hillbilly Recipes.

recipe adapted from Kalyn’s Kitchen

1 large head cauliflower
4 ounces cream cheese
1/2 cup sour cream
1/4 cup minced chives or green onions
1/4 cup freshly grated Parmesan cheese
1/3 cup crispy, crumbled bacon
1 cup sharp cheddar cheese

Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

Mix in cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon.

Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese.

Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon

By: Sunny Conroy

Crockpot Cinnamon Almonds




1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas ♥✿´¯`*•.¸¸✿

By: Judy Key

Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

Graham Cracker Crust
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs

2 – 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream

Orange Creamsicle Layer
1 – 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 – 8 oz container of whipped topping such as Cool Whip

Preheat the oven to 325°.
In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9″ springform pan. Set aside.
In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.
Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it’s completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.

This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.

By: Tamra Hermosillo