Mac and Cheese Garlic Dough

These golden Mac and Cheese Garlic Dough Balls are made for those moments when only the ultimate comfort food will do. Creamy mac and cheese is bundled inside soft homemade dough and crowned with a lavish brush of garlic butter. They are such a crowd-pleaser at gatherings or game nights and honestly just the thing when I want to treat myself or surprise my family with a warm snack.

They always earn rave reviews whenever I set them out for a party or movie night the smell of garlic butter drifting from the oven means the kitchen becomes everyone's favorite place.

Ingredients

• All-purpose flour: gives the dough structure and a soft fluffy bite choose high-quality unbleached flour for best texture
• Instant yeast: makes the dough rise quickly check the expiration date for reliable lift
• Sugar: helps the yeast activate and gives a subtle sweetness to balance the cheese
• Salt: is crucial for flavor both dough and filling taste flat without a good pinch
• Warm water: hydrates the dough and activates the yeast use water that's comfortably warm to the touch but not hot
• Olive oil: keeps the dough tender and lends a subtle richness go for extra virgin for best taste
• Elbow macaroni: perfect for holding onto the creamy cheese sauce cook it just to al dente so it holds up in baking
• Unsalted butter: forms the base for roux and garlic butter choose top-quality for richer flavor
• Whole milk: creates a silky mac and cheese sauce whole gives the best creamy mouthfeel
• Sharp cheddar cheese: brings the classic tangy cheese flavor shred your own for best melt
• Parmesan cheese: adds salty depth and a cheesy edge
• Dijon mustard: wakes up the cheese sauce with gentle tang just a small amount but it makes a difference
• Garlic powder: infuses subtle garlic flavor throughout the filling use fresh and fragrant powder
• Fresh parsley: brightens the rich flavors chop just before using for the most aroma
• Salt and pepper: to season the filling taste as you go for perfect seasoning

Instructions

Make the Dough:

In a large mixing bowl combine flour yeast sugar and salt and stir everything together until well mixed then pour in warm water and olive oil and gently mix with a spatula or your hand until it forms a messy shaggy dough keep mixing until a rough ball forms

Knead Bread Dough:

Tip the dough onto a lightly floured countertop and knead it with clean hands for about six to seven minutes pushing with the heel of your hand and folding back keep going until it becomes silky and elastic if it gets sticky just sprinkle with a little extra flour

First Dough Rise:

Transfer the smooth dough ball to a clean bowl lightly coated with olive oil and cover tightly with plastic or a tea towel let it rise in a warm cozy place for about one hour until doubled and puffy I like to set mine near a preheated oven for gentle heat

Cook Macaroni:

While the dough rises bring a medium pot of salted water to a boil add elbow macaroni and stir cook until just al dente following your package directions drain promptly and set aside so it does not overcook

Prepare Cheese Sauce:

In a small saucepan melt butter over medium heat when bubbling whisk in flour to form a thick paste and continue cooking for one minute whisking the whole time this cooks out the raw flour taste while building the sauce base

Make Mac and Cheese Filling:

Slowly drizzle milk into the flour butter paste whisking constantly keep whisking as it comes together and thickens over about three to four minutes off the heat stir in grated cheddar parmesan mustard garlic powder a good pinch salt and black pepper mix until smooth and silky then fold in the cooked macaroni for cheesy bliss let the filling cool to room temperature this makes it easier to shape later

Portion the Dough:

Once the bread dough has risen punch it down to release air gently tip it onto the counter and divide evenly into sixteen equal portions roll each into a ball then press each ball into a flat disc shape

Fill and Seal:

Spoon a rounded tablespoon of the cooled mac and cheese filling into the center of each disc carefully pull the edges around and pinch closed making sure there are no holes shape into tidy balls and place each seam side down on a parchment-lined baking sheet

Second Rise:

Cover filled dough balls loosely with a towel or plastic and let them sit for fifteen minutes while the oven preheats to two hundred degrees Celsius this helps them puff up for the softest bite

Bake:

Lightly brush the tops with olive oil then slide the tray into the hot oven bake for fifteen to eighteen minutes until puffed up beautifully golden and the house smells amazing

Make Garlic Butter:

While the dough balls bake melt butter completely then stir in minced fresh garlic parsley and a little pinch of salt for a bright aromatic finish

Finish and Serve:

As soon as the dough balls come out of the oven brush them generously with the garlic butter let it soak in for glossy tops and bold garlic flavor sprinkle with more parmesan and fresh parsley if you like and serve warm

Save

I am always hunting for ways to surprise my kids with classic dishes reimagined and their faces absolutely light up when they bite into the gooey mac and cheese center This recipe turns any ordinary night into something a little bit special and we always end up sneaking one extra from the plate.

Storage Tips

These dough balls keep their best texture if eaten the same day but you can store cooled leftovers in an airtight container at room temperature for up to one day For longer storage refrigerate for up to three days then warm gently in the oven to bring back the soft bread exterior Freeze cooled baked dough balls in a single layer then transfer to a zip bag up to one month and bake from frozen or thaw and reheat.

Ingredient Substitutions

You can swap cheddar for another melty cheese like Gruyere Monterey Jack or even a smoked cheese for that cozy campfire flavor Use gluten free flour blend and pasta to make it gluten-free Or try adding chopped cooked vegetables into the mac and cheese for more color and nutrition.

Serving Suggestions

Serve warm and fresh right from the oven with a side of marinara or ranch for dipping I also love pairing these with a crisp green salad to balance the richness For a party platter keep them on a warm tray and watch them disappear.

Cultural Note

Comfort food like this is a staple in American kitchens and the mashup of mac and cheese with dough balls shows off just how playful and creative home baking can be The golden bread outside is a nod to garlic knots while the filling brings the soul of classic mac and cheese.

Seasonal Adaptations

In the fall swap cheddar for smoked cheese and mix roasted diced butternut squash into the filling In spring fresh herbs like chive or dill make a vibrant touch For summer parties serve with crisp slaw and chilled drinks.

Save

Serve these fresh from the oven for maximum comfort. They are perfect for sharing and impossible to resist the cheesy center.

Recipe FAQ

→ How do I keep the dough balls soft?

Brush with garlic butter after baking and serve warm. Avoid overbaking to maintain pillowy texture.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Bring to room temperature before shaping and filling.

→ What cheese can I use for the filling?

Sharp cheddar and parmesan work best, but Gruyère or smoked cheese add flavor twists to the filling.

→ Is it necessary to cool the mac and cheese before filling?

Yes, cooling prevents the dough from becoming soft or tearing during assembly, making filling easier to handle.

→ Which dipping sauce pairs well?

Try marinara, ranch, or a spicy tomato sauce to complement the cheesy dough balls.

→ How do I ensure an even bake?

Make sure all dough balls are similar in size and spaced evenly on the baking sheet for uniform golden color.