Mac and Cheese Garlic Dough

Golden, pillowy dough balls filled with creamy mac and cheese and brushed with fragrant garlic butter are the comfort food mash-up you did not know you needed This recipe is perfect for when you want to impress at a potluck or just crave something warm and cheesy to share with friends The dough is easy to make from scratch and the center is loaded with classic homemade mac and cheese

You will love making these with little ones and watching them light up when they bite into that melty center The first time I served them at a board game night not a single one was left on the tray

Ingredients

• All-purpose flour: essential for a soft pillowy dough use a good quality flour for best texture
• Instant yeast: gives the perfect rise pick fresh yeast for better lift and flavor
• Sugar: helps the yeast activate and adds a subtle tenderness
• Salt: balances flavors in the dough and filling use flaky sea salt for extra punch
• Warm water: brings the dough together use water that feels just warm to touch not hot
• Olive oil: keeps the dough moist and tender always go for extra virgin for richness
• Elbow macaroni: classic mac and cheese pasta buy high-quality pasta for robust bite
• Unsalted butter: for richness in both filling and garlic butter choose European-style for deeper flavor
• Whole milk: gives the mac and cheese luxurious creaminess opt for whole rather than low-fat for best results
• Cheddar cheese: sharp cheddar brings bold cheesy flavor shred your own for better melt
• Parmesan cheese: adds tangy depth fresh grated is worth the effort
• Dijon mustard: gives a flavor kick and complexity look for smooth creamy Dijon
• Garlic powder: a savory note in the filling fresh matters more in the final garlic butter
• Salt and pepper to taste: taste your filling before assembling to hit the right balance
• Fresh parsley: brightens and freshens garnish and garlic butter choose curly or flat-leaf for flavor
• Garlic: for the butter go with big juicy cloves for maximum aroma

Instructions

Prepare the Dough:

Combine the flour instant yeast sugar and salt in a large mixing bowl Mix them well so the yeast is evenly distributed Add warm water and olive oil Then use a wooden spoon or your hands to gently bring the dough together Knead on a lightly floured surface for about seven minutes Apply gentle pressure with your palms and stretch the dough Forward and back in a rhythmic motion until it feels silky and elastic Place the dough into a lightly oiled bowl swirl it once to coat it in oil and cover the bowl tightly Leave it in a warm spot for about one hour until the dough doubles in size

Make the Mac and Cheese Filling:

Bring a medium saucepan of salted water to a boil Cook elbow macaroni until just tender but still with a little bite Drain completely and set aside In a separate saucepan melt unsalted butter over medium heat Add the flour using a whisk Stir and cook for one minute so the raw taste is gone Gradually pour in the cold milk Whisk continuously to prevent lumps As the mixture thickens keep stirring for about three to four minutes until smooth and creamy Remove from heat Add shredded cheddar fresh parmesan Dijon mustard garlic powder and your preferred amount of salt and pepper Stir until everything is melted and combined Gently fold in the cooked macaroni making sure each piece is coated Spread the mixture out on a plate to cool for assembly

Assemble the Dough Balls:

Set your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit Line a baking sheet with parchment paper Once the dough has risen punch it down to release air Cut it into sixteen even pieces Roll each into a ball and flatten with your hands to a round disc Place one heaping tablespoon of cooled mac and cheese directly in the center Pull up the sides of dough and pinch tightly so the filling is closed inside Place each seam-side down on your baking sheet Repeat for all balls spacing them so they do not touch

Bake:

Lightly brush each dough ball with olive oil to encourage golden color Slide the baking sheet onto the center rack Bake for fifteen to eighteen minutes Watch them turn golden brown on top with a soft but cooked base

Garlic Butter:

While the dough balls are baking melt unsalted butter in a small saucepan or the microwave Stir in finely minced fresh garlic freshly chopped parsley and a generous pinch of salt As soon as dough balls come out brush them generously with the garlic butter Get into every crevice for maximum flavor

Serve:

Serve warm and soft Optionally sprinkle with extra parmesan and more chopped parsley for flair These are best enjoyed right out of the oven

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Parmesan is my favorite finishing touch in this recipe The nutty salty bite over the warm dough is magic My niece now calls these her favorite party food because the surprise inside always makes her giggle

Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to three days Reheat in a moderate oven for five to seven minutes for fresh flavor The texture is best when reheated in the oven not the microwave

Ingredient Substitutions

You can swap cheddar for any melty cheese you love Gruyere for nutty depth or smoked cheese for a twist Use any small pasta shape if you are out of elbows The dough works well with bread flour for a chewier bite

Serving Suggestions

Serve these dough balls with a bowl of warm marinara or ranch for dipping Add fresh salad greens or crunchy veggies if turning them into a quick lunch They are perfect for picnics and casual gatherings

Cultural Notes

This mashup fuses American comfort food mac and cheese with European-inspired garlic bread The result is a truly irresistible treat perfect for celebratory tables and potlucks across many cultures

Seasonal Adaptation

In winter serve these dough balls piping hot with extra garlic butter For summer picnics pack them at room temperature and add chopped herbs like basil or chives to the dough for seasonal freshness

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Bring these cheesy dough balls to every gathering and watch them disappear Made fresh or frozen they deliver the ultimate comfort bite every time

Recipe FAQs

→ How do I prevent dough balls from leaking cheese?

Seal the dough edges tightly around the filling and bake seam-side down. Allow the filling to cool before assembling.

→ Can I prepare the dough in advance?

Yes. The dough can be made a day ahead and refrigerated. Let it reach room temperature and rise before shaping.

→ What type of cheese works best?

Sharp cheddar and parmesan provide bold flavor, but Gruyère or smoked cheese can add a different twist.

→ Can I make this vegan?

Use plant-based milk, vegan butter, and cheese alternatives plus egg-free dough ingredients to create a vegan version.

→ What dips complement these dough balls?

Marinara, ranch, or spicy aioli pair nicely and enhance the garlicky, cheesy flavors.

→ How to reheat leftovers?

Warm in a preheated oven at 180°C (350°F) for 5–8 minutes to restore crispness and melty filling.