Save Golden pillows of soft dough packed with creamy mac and cheese and finished with garlicky butter deliver the ultimate comfort in a single bite. These mac and cheese garlic dough balls are a joy to make and even better to share around the table as a special snack or appetizer.
The first time I brought these to a game night, everyone hovered over the baking sheet until the last ball was claimed. Now I never dare show up without them.
Ingredients
- All-purpose flour: gives the dough a pillowy, tender base. Seek out unbleached for a more natural flavor and texture
- Instant yeast: helps the dough rise quickly and creates that light, airy finish. Choose a fresh, active packet for best results
- Olive oil: keeps the dough soft and adds a subtle richness. Extra-virgin lends the best flavor
- Elbow macaroni: is the classic shape for real mac and cheese. Pick a bronze-cut variety if possible for more sauce cling
- Sharp cheddar cheese: gives deep, cheesy flavor. Buy a block and grate it yourself so it melts beautifully
- Parmesan cheese: boosts savory notes. Go for a wedge rather than pre-grated for cleaner taste
- Whole milk: creates a creamy sauce without heaviness. For extra richness, use a splash of cream
- Unsalted butter: is key for both sauce and garlic butter. European-style options offer a more luxurious finish
- Dijon mustard: adds a touch of tang. Make sure it is smooth and balanced, not too sharp
- Garlic powder: infuses background flavor in the cheese sauce. Pure powder without additives is best
- Fresh parsley: adds an aromatic pop of color to the garlic butter
- Fresh garlic: transforms the exit flavor in the finishing butter. Pick the plumpest cloves you can find
Instructions
- Prepare the Dough:
- Start by combining flour, instant yeast, sugar, and salt in a large bowl. Give them a good mix so the yeast is well dispersed. Pour in warm water and olive oil then stir and bring everything together with your hands. Once a dough starts to form, turn it onto a floured counter. Knead for about seven minutes until you can stretch the dough between your fingers without tearing and it feels bounce-back soft. Prepare a clean bowl with a film of oil, place your dough in, and cover it snugly with a towel. Let it rise at room temperature for about an hour or until you see it has doubled in bulk and looks airy.
- Make the Mac and Cheese Filling:
- Boil the elbow macaroni in well-salted water until just tender. Do not overcook since it will be baked again. Drain well and set aside. In a saucepan melt butter over a gentle medium heat. Add flour and whisk for a full minute. This creates a pale, bubbling base that will make your cheese sauce smooth. Slowly pour in whole milk while whisking all the time to avoid lumps. Allow the mixture to cook, stirring gently, until it thickens and coats the back of a spoon which usually takes several minutes. Take the pan off the heat and add the shredded cheddar, parmesan, Dijon mustard, garlic powder, salt, and black pepper. Stir until everything melts together into a glossy, deeply cheesy sauce. Add the cooked macaroni and toss to coat every piece. Leave it to cool to room temperature so it is easier to handle later.
- Assemble the Dough Balls:
- Heat your oven to 200 degrees Celsius. Cover a baking sheet with parchment paper to prevent sticking. Gently deflate your dough and turn it onto a floured countertop. Cut into sixteen equal pieces for even-sized balls. Flatten each dough piece into a small disc using your fingers. Place a hefty spoonful of cooled mac and cheese in the center and use your hands to gather the edges up and over the filling. Pinch tightly so nothing leaks out during baking. Turn the balls over and arrange seam down on your prepared tray. Repeat with the rest, spacing the balls a little apart.
- Bake:
- Gently brush the dough balls with a bit more olive oil to help the crust turn golden. Bake for 15 to 18 minutes until the tops are shiny and the balls look puffed and golden all over.
- Apply Garlic Butter:
- While your dough balls are baking, stir together melted butter, finely chopped garlic, fresh parsley, and a pinch of salt. As soon as your pan comes out of the oven, use a pastry brush to lavish the hot balls with the garlic butter mixture so each one glistens and soaks up the flavor.
- Serve:
- Enjoy your dough balls while warm. If you want, top with some extra grated parmesan and a scatter of parsley for festive appeal.
Save I am always amazed at how one bite brings out so many happy memories my nephew’s tomato-splattered smile after sneaking two at a holiday dinner is a family favorite story. My personal highlight is always the moment the hot garlic butter hits the dough the aroma never fails to gather everyone in the kitchen.
Storage Tips
Let the dough balls cool completely before storing in an airtight container. They will keep fresh for up to three days in the refrigerator. To reheat simply place them in a low oven until warmed through or give them a short burst in the microwave for speed. For best texture always reheat in the oven if you have time.
Ingredient Substitutions
Gruyere or smoked cheese works beautifully instead of cheddar for an earthier result. You can use leftover mac and cheese as the filling as long as it is creamy and not dry. Fresh chives or rosemary can stand in for parsley for a different herbaceous kick.
Serving Suggestions
Serve piping hot alongside marinara or ranch for dipping kids especially love the saucy fun. These are ideal for parties movie nights or potlucks. Turn them into a meal by offering with a big salad and roasted vegetables.
Cultural Notes
Pillowy cheese-filled breads have roots around the world but this recipe has a distinctly American flair in its playful use of mac and cheese. Inspired by both pizza dough and classic garlic knots this recipe is pure comfort food. In the US cheesy pull-apart breads and stuffed doughs are classic snacks at gatherings with every family adding their own twist.
Seasonal Adaptations
Fresh basil is a great alternative herb in summer. Add cooked and chopped spinach or roasted peppers to the cheese filling for color and nutrients. A dusting of smoked paprika on top is lovely in winter. Choose bread flour for chewier dough if you enjoy more bite. An egg wash before baking gives extra shine instead of olive oil. Stuff in cooked bacon bits for a non-vegetarian spin.
Success Stories
A friend made these for her kid’s birthday party and said there was not one leftover. I have seen these win over even self-proclaimed mac and cheese skeptics. They make a showstopper addition to any holiday or celebration spread.
Freezer Meal Conversion
Assemble and bake as directed then let cool completely. Freeze in a single layer until solid then transfer to a bag or container. To serve all you have to do is bake from frozen at 180 C until hot and crisp again about 12 minutes.
Save Try these hot from the oven for a truly unforgettable appetizer. Every bite delivers cheese, garlic, and pillowy comfort.
Recipe FAQ
- → Can I use pre-made dough instead of making it from scratch?
Yes, you can substitute with store-bought dough for convenience. The flavor and texture may vary slightly, but it will still work well.
- → What cheeses work best for the filling?
Sharp cheddar and parmesan are classic, but Gruyère or smoked cheeses can add unique depth. Feel free to experiment!
- → Can these dough balls be prepared ahead of time?
Absolutely! Assemble the dough balls and refrigerate before baking, then bake just before serving for best freshness.
- → What dipping sauces pair well?
Marinara, ranch, or a spicy aioli are excellent choices for dipping these savory dough balls.
- → How do I store leftovers?
Keep any leftover dough balls in an airtight container in the fridge for up to two days. Reheat gently for best texture.
- → Are these suitable for vegetarians?
Yes, this dish is vegetarian-friendly but does contain dairy and wheat. Always check ingredient labels for allergens.