Setting foot into the world of How to Train Your Dragon – Isle of Berk at Universal Epic Universe unveils a plethora of sights and sounds to behold. As you absorb the jaw-dropping reveal of the stunning, true-to-film village — complete with rambunctious dragons, rugged Vikings and music to ignite your soul — you may notice a sudden spark to your other senses.
All you have to do is let the scent of fresh-baked bread and smoky meats lead the way to an iconic menu item that tempts your taste buds with savory, sweet and spicy flavors. They’re creamy, golden, and — dare I say — worth their glory and hype: Mac & Cheese Cones.
The level of fame these savory snacks have achieved may have come as a pleasant surprise, but their success was no accident. The dish was thoughtfully developed with appeal in mind — for kids and adults alike.
Let’s dive in.
The Dragon Race for Demand
Initially available exclusively at Hooligan’s Grog & Gruel, and now also served at Spit Fyre Grill, this grab-and-go item soared to popularity during Epic Universe’s early weeks of opening, earning viral status on social media and among guests and team members.
“Our team members are the ones that skyrocketed this,” says Chef Eric Corriea of the How to Train Your Dragon — Isle of Berk culinary team. “The social media presence it had and word-of-mouth among team members [during preview] was the best marketing we could imagine having. It became a fear of missing out.”
But the secret to the cones’ seemingly overnight success isn’t just the fact that they look delicious — they taste divine (if I do say so myself). With three distinct, carefully crafted flavors to choose from, it’s nearly impossible to name a favorite.
The Classic Mac and Cheese boasts creamy pasta with fish-shaped crackers. The PB&J weaves in BBQ harissa pulled pork, complete with peanut bacon jam and garnished with parsley. The Dragon Fire Chicken Spire incorporates Nashville-style pulled chicken, hot honey and Calabrian peppers, finished with chimichurri and crispy onions on top.
“It’s one of those items where once you see it, you definitely want to do whatever you can to experience it,” Chef Eric adds. “The [research and development] team knocked it out of the park with this. They hit gold.”
The Preparation Process
Chef Eric carefully oversees the prep and production process, which he has adapted and evolved to accommodate the cone’s constant demand.
“Everything basically starts in Mead Hall,” he says. That’s where the bread cones are brushed with liquid margarine and generously sprinkled with flavorful seasoning.
From there, they are transported from the trays to the venues, where team members stuff the cones, layering them with levels of creamy mac & cheese and the savory mix-ins and toppings each one boasts.
Then, there’s the finishing touch: the iconic sleeves.
Sheri Johnson, manager of food and beverage projects, had the colorful task of developing the artwork for the Mac & Cheese Cone outer sleeves in partnership with the Universal Creative team.
“The goal was to tie it into the existing atmosphere, so we chose the pennants that you can see along the bleachers and above [Hooligan’s] Grog and Gruel,” Sheri says. “It just fit.”
From that idea came three distinct designs featuring the beloved characters from the “How to Train Your Dragon” franchise.
“It’s a tiny piece of this amazing world, and I’m grateful to be able to have a small contribution,” she adds.
Putting all the pieces together is a process infused with love and care, but Krystal Maria Nieves, food and beverage coordinator, says the speedy and efficient production cycle is also down to a science.
“You’re never stopping,” laughs Krystal. “Next thing you know you’re like ‘Woah, did we just do that? Did we just sell 800 cones?’”
She says the time flies by with constant sparks of joy, as the team members get to see guest reactions to their first cone experience in real-time.
“As soon as they try it, they’re like ‘Yeah, this lives up to the hype,’” Krystal says.
Crafting the Recipe for Success
If you dig into the dish a little deeper, the cones — like many aspects of the Isle of Berk — have a lore of their own, born from the Research and Development (R&D) kitchen.
Tucked behind Epic Universe is an innovative, stainless-steel haven that the Food and Beverage R&D team calls their office. It’s where collaboration is as carefully crafted as every dish they create.
“The best thing about Research and Development is it’s not just one person,” says Christopher Colon, executive sous chef, research and development. “We’re one kind of cohesive, ever-moving, ever-changing brain that kind of creates these crazy things.”
Christian Markussen, chef, research and development,shares the aim of the Mac & Cheese Cone development: “How do we take something and make it craveable but also familiar?”
For this team, food is more than flavor — it’s a pathway to memories. That insight became the foundation of the dish’s creation.
Mac & cheese was the starting point, a nostalgic staple. From there, the chefs layered in flavors that evoke both comfort and surprise: the classic combo of peanut butter and jelly flavors (with a savory twist), cheddar fish crackers (a kid-favorite snack), and the popular kick of Nashville hot chicken — each reimagined with a unique, culinary flair.
Chef Chris and his teammate, Chef John Zalecki, pinpoint the moment the cone-ified creations hit home: “There were tasting spoons flying around the kitchen and every single one of [the mac & cheese combinations] was good,” recalls Chef John. “And they just kept getting better.”
To top it off (literally), they served each mac-and-cheese creation in a fresh-baked Cuban bread cone coated in flavorful seasoning — all designed to be immersive, craveable and unmistakably Universal.
“We try to make the food as immersive as possible,” says Chef Robert Martinez, director of culinary operations – shared services. “This is truly now the way food and beverage is here at Universal Orlando.”
Chef Robert agrees that the impact went beyond the kitchen. “When you have something that is social media-worthy, and then it tastes really, really good, that’s the hit,” he says. “That’s what tells us this is going to continue to evolve.” The result? Comfort-food inspired fare befitting of a Viking. “It’s the total package,” Chef Chris says.
Have you tried the Mac & Cheese Cones at How to Train Your Dragon – Isle of Berk yet? What’s your favorite flavor? Comment and let us know!