Roll With It
Baked Mac and Cheese-Stuffed Bread Bowls
30 minutes
Serves 4
DinnerAmericanVegetarian
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
Instructions
- 01Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 02Using 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.
- 03Brush the inside and outside of each bread bowl evenly with the melted butter. Arrange on the prepared baking sheet.
- 04Spoon 1/2 cup of leftover mac and cheese into each roll, gently pressing to fill but not overstuff.
- 05Sprinkle each filled bread bowl with the Parmesan cheese, dividing evenly. Dust the tops with the smoked paprika.
- 06Bake for 16-18 minutes until the rolls are crisp and golden and the mac and cheese is piping hot.
- 07Remove from the oven and let rest 3 minutes.
- 08Garnish with sliced scallions and serve immediately, preferably with napkins at the ready.
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