Roll With It

Baked Mac and Cheese-Stuffed Bread Bowls

30 minutes

Serves 4

DinnerAmerican

Herb's take

Inspired by Italian-American comfort food and the magic of edible serving vessels, this recipe transforms your leftover mac and cheese into a gooey, golden, handheld dinner. You'll learn to hollow dinner rolls and bake to achieve that coveted crispy-chewy bread bowl effect, science and comfort, together at last.

Ingredients

Yield

4 dinner rolls (soft, unsliced)
2 cups leftover mac and cheese
2 tbsp unsalted butter, melted
1/3 cup Parmesan cheese, finely grated
2 scallions, thinly sliced
1/2 tsp smoked paprika

Instructions

01
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02
Using a serrated knife, slice a thin layer off the top of each dinner roll. Carefully hollow out the centers, leaving a 1/2-inch shell. Reserve the tops for another use or snack.
Herb says
The key is to leave enough bread for structural integrity, or you’ll have a cheese volcano.
03
Brush the inside and outside of each bread bowl evenly with the melted butter. Arrange on the prepared baking sheet.
04
Spoon 1/2 cup of leftover mac and cheese into each roll, gently pressing to fill but not overstuff.
Herb says
Slightly compressing the filling helps it heat evenly and meld with the bread, think casserole meets hand pie.
05
Sprinkle each filled bread bowl with the Parmesan cheese, dividing evenly. Dust the tops with the smoked paprika.
06
Bake for 16-18 minutes until the rolls are crisp and golden and the mac and cheese is piping hot.
07
Remove from the oven and let rest 3 minutes.
Herb says
Patience! Resting keeps the cheesy core from escaping when you take that first glorious bite.
08
Garnish with sliced scallions and serve immediately, preferably with napkins at the ready.

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