Bacon Mac and Cheese Bombs + Video
Mac and Cheese Bombs are stuffed with extra cheese and bacon. Extra cheesy and extra delicious, they disappear like magic!
Ingredients
- flour to dust counter
- 16 frozen dinner yeast roll dough balls
- 1 pound Applewood smoked thick-cut bacon cooked and chopped (reserve bacon drippings)
- 20 ounce package Bob Evans Macaroni & Cheese prepared and cooled
- 4 ounces low-moisture mozzarella cheese cut into 16 cubes
- 4 ounces mild cheddar cheese cut into 16 cubes
- 1 egg
- 1 tablespoon water
- 1 tablespoon fresh chopped Italian parsley
Instructions
- Preheat oven to 350°F. Prepare 2 baking sheets with a silicone mat or parchment paper.
- Lightly flour your countertop.
- Place 8 dinner rolls on a microwave-safe plate and microwave on defrost for about 2-4 minutes (or until dough is no longer frozen, but not cooked). Remove dough balls from the plate and place them on your floured countertop. Flip the dough balls in the flour so they are all lightly coated in flour. Repeat with the remaining 8 dinner rolls.
- Flatten and stretch one piece of dough, on the floured board, like you are making a mini pizza. Stretch dough to about 3-4” across. You can use a rolling pin if you like. I love to use a small wooden dowel rolling pin it is perfect for the job.
- Place one scoop (1 1/2 tablespoon scoop) of mac and cheese in the center of your dough and use the back of the scoop to spread the mac and cheese out over the dough. Add 1 tablespoon of bacon pieces in the center of the rolled dough. Use the back of the measuring spoon to spread the bacon over the mac and cheese.
- Place one cube of mozzarella and cube of cheddar on top of the bacon.
- Pull the top and bottom edges of the dough together and then the left and right edges. Continue pulling up the edges (pushing the filling back inside as needed) until you have closed the dough. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together.
- Place the dough balls on your baking sheet, a few inches apart, 8 to a sheet. Repeat until all Bacon Mac & Cheese Bombs are on the baking sheets.
- Beat egg and water, in a small bowl. Gently brush the egg wash onto dough balls.
- Bake 16-20 minutes, rotating the pans half-way through cook time until the tops are golden brown.
- The ooey-gooey cheese may escape some of your mac and cheese bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
- Remove the bombs from the oven. Brush them with reserved bacon drippings and sprinkle with reserved bacon pieces and fresh chopped parsley.
- Serve and enjoy!
Video
Notes
To bake your bacon in the oven: lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes. The length of time will vary based on the thickness of your bacon. When the pan is hot from the oven pour your drippings into a mason jar and allow the bacon to cool on the sheet for a few minutes before you chop it up.
Mild cheddar cheese is less aged and melts much easier than older cheddars like medium or sharp.
Whole milk mozzarella is a better melting cheese than part-skim. But, go with what you can find.
If you do not have reserved bacon drippings you can use butter.
Nutrition
Serving: 1 | Calories: 408cal | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 784mg | Sugar: 1g | Fiber: 2g | Calcium: 230mg | Iron: 2mg