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If you’re looking for a fun and indulgent dinner that combines the comfort of creamy pasta with the delightful crunch of bread, then this Cheesy Bread Bowl Pasta recipe is just for you! This dish features a generous serving of macaroni and cheese nestled in a warm, crusty bread bowl, topped with gooey melted cheese and a sprinkle of breadcrumbs. It’s perfect for a cozy night in or for impressing friends at a gathering.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser that brings a playful twist to traditional pasta. The combination of warm bread and cheesy pasta creates a comforting dish that’s both filling and satisfying. Plus, it’s easy to make and can be customized to suit your taste!
- Fun presentation: Serve individual bread bowls for a unique dining experience.
- Comfort food: Enjoy creamy pasta in a crispy bread shell.
- Customizable: Add your favorite ingredients for a personal touch.
- Quick to prepare: Ready in under an hour!
Ingredients
- 1 large round sourdough bread loaf
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- Fresh parsley, chopped (for garnish)
How to Make Cheesy Pasta Bowl
- Preheat your oven to 375°F (190°C).
- In a pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Stir in the flour, garlic powder, onion powder, salt, and pepper, cooking for about 1 minute.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles. Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and mix until well combined.
- Using a serrated knife, carefully cut the top off the sourdough loaf and scoop out the insides to create a bowl, leaving about 1-inch of bread around the edges.
- Fill the bread bowl with the mac and cheese mixture, pressing it down gently to pack it in.
- Sprinkle the remaining 1/2 cup of cheddar cheese and breadcrumbs on top of the filled bread bowl.
- Place the bread bowl on a baking sheet and bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool slightly before garnishing with chopped parsley. Serve warm!
Tips for the Best Results
- For a richer flavor, use a combination of cheeses such as mozzarella and gouda along with cheddar.
- Make sure not to overcook the pasta, as it will continue to cook in the oven.
- If you prefer a spicier kick, add some red pepper flakes or diced jalapeños to the cheese sauce.
Easy Variations
- Substitute the elbow macaroni with any pasta shape you prefer, such as shells or penne.
- Add cooked bacon, diced ham, or sautéed vegetables like spinach or broccoli for added flavor and nutrition.
- For a different flavor profile, mix in some pesto or sun-dried tomatoes into the cheese sauce.
What to Serve With It
- A fresh green salad with a light vinaigrette.
- Garlic bread or breadsticks for extra bread goodness.
- Roasted vegetables for a healthy side option.
Storage and Reheating
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Store any leftover cheesy pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
1 large round sourdough bread loaf
8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Stir in the flour, garlic powder, onion powder, salt, and pepper, cooking for about 1 minute.
4. Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles. Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
5. Add the cooked macaroni to the cheese sauce and mix until well combined.
6. Using a serrated knife, carefully cut the top off the sourdough loaf and scoop out the insides to create a bowl, leaving about 1-inch of bread around the edges.
7. Fill the bread bowl with the mac and cheese mixture, pressing it down gently to pack it in.
8. Sprinkle the remaining 1/2 cup of cheddar cheese and breadcrumbs on top of the filled bread bowl.
9. Place the bread bowl on a baking sheet and bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.
10. Remove from the oven and let it cool slightly before garnishing with chopped parsley. Serve warm!
Notes:
Customize with your favorite ingredients for a delicious twist!
