Baked Mac and Cheese Stuffed Meatball Bombs
These hearty, cheesy Baked Mac and Cheese Stuffed Meatball Bombs are a fun and indulgent twist on classic comfort food. Imagine creamy mac and cheese tucked inside a juicy meatball, wrapped in golden dough, then baked to perfection. Great as a party appetizer, game day snack, or even a satisfying dinner with a side salad.
Time Required
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 bombs
Ingredients
For the Mac and Cheese Filling
1 cup elbow macaroni
1 tbsp olive oil
1 tbsp all-purpose flour
1 cup whole milk
1¼ cups shredded sharp cheddar cheese
Salt and black pepper, to taste
For the Meatball Layer
1 lb ground beef (80/20 preferred)
1 egg
¼ cup grated Parmesan
¼ cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
½ tsp Italian seasoning
Salt and pepper, to taste
For Assembly
1 can (8 count) refrigerated biscuit dough (e.g. Pillsbury Grands)
½ cup shredded mozzarella (optional, for extra gooey center)
1 tbsp olive oil
½ tsp garlic powder
1 tbsp parsley, chopped (optional, for garnish)
Instructions
1. Make the Mac and Cheese
1. Cook macaroni according to package instructions. Drain and set aside.
2. In a saucepan, put olive oil over medium heat. Stir in flour and cook for 1 minute.
3. Slowly whisk in milk, cooking until thickened (2–3 minutes).
4. Stir in shredded cheddar until melted. Season with salt and pepper.
5. Mix in cooked macaroni. Let cool slightly (refrigerating 15–20 minutes helps firm it up).
2. Prepare the Meatball Mixture
1. In a large bowl, combine ground beef, egg, Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Mix until just combined (avoid overmixing to keep it tender).
3. Assemble the Bombs
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Flatten each biscuit dough round slightly.
3. Take about 2 tbsp of the meatball mixture and flatten it into a disc in your hand.
4. Add 1 tbsp of the chilled mac and cheese (plus a sprinkle of mozzarella if using) into the center of the meat.
5. Wrap the meat around the mac and cheese, sealing the edges to form a stuffed meatball.
6. Place the meatball in the center of the biscuit dough round, pinch to seal, and form a smooth ball.
7. Place seam side down on the baking sheet.
4. Bake
1. Brush the tops with olive oil mixed with garlic powder.
2. Bake for 20–25 minutes, or until golden brown and meat is fully cooked (internal temp: 160°F/71°C).
3. Garnish with parsley and serve hot.
Notes
- You can prepare the mac and cheese the day before and chill it overnight for easier handling.
- Try different cheeses like pepper jack, gouda, or mozzarella for variety.
- Use crescent dough or pizza dough instead of biscuit dough if preferred.
- Ground turkey or chicken works as a leaner alternative to beef.
Tips
- Chill the mac and cheese filling before stuffing — it helps prevent it from leaking during baking.
- Use a cookie scoop for even portions of mac and cheese and meat.
- Seal all layers tightly to avoid bursting.
- Let rest for 5 minutes after baking so the cheese settles inside before cutting open.
Frequently asked questions FAQs
Q: Can I make these ahead of time?
A: Yes! You can assemble them and refrigerate up to 24 hours before baking, or freeze them unbaked for up to 2 months. Thaw in the fridge and bake as directed.
Q: What dipping sauces go well with these?
A: Marinara, ranch, or even spicy cheese sauce all pair well.
Q: Can I air fry them instead of baking?
A: Yes! Air fry at 350°F (175°C) for about 12–15 minutes, checking halfway through.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.
Nutritional Information
Calories: 360
Fat: 22g
Cholesterol: 80mg
Sodium: 650mg
Carbohydrates: 24g
Fiber: 1g
Sugars: 2g
Protein: 18g