MAC AND CHEESE GARLIC BREAD BOWL RECIPE BY TASTY
Creamy, ooey-gooey pasta meets toasty garlic bread in this comfort food mashup. Plus, you'll have one less dish to wash because the bread is the serving bowl. We recommend using Parmesan and mozzarella cheeses, but feel free to fold in your favorites.
Provided by Betsy Carter
Categories Dinner
Time 53m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Cut off the top of the boule and reserve. Using a small, sharp knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center. Tear 1 loosely packed cup of the bread's innards into 1-inch pieces, then discard or set aside the rest for another use.
- In a small bowl, mix together 6 tablespoons softened butter, 3 cloves garlic, 1 tablespoon parsley, the red pepper flakes, if using, and ¼ teaspoon salt.
- Arrange the bread bowl, top of the boule, and the torn bread on a baking sheet. Spread the compound butter over the inside of the top of the boule and all over the inside of the bread bowl.
- Bake for 12-14 minutes, until the bread bowl is golden brown around the edges and the torn bread is dry and beginning to brown.
- Transfer the torn, toasted bread to a food processor and process into coarse crumbs. You should have about ½ cup of bread crumbs.
- In a medium pot, heat the olive oil over medium heat until shimmering. Add the bread crumbs and toast, stirring occasionally, until golden brown, 3-4 minutes.
- Transfer the toasted bread crumbs to a medium bowl and add 1 tablespoon grated Parmesan cheese, 1 tablespoon parsley, and ¼ teaspoon kosher salt. Stir to combine.
- Wipe out the pot, then return to the stove over medium heat and add the remaining 3 tablespoons butter. When the butter is melted and bubbling, add the remaining 3 cloves garlic and sauté for 1-2 minutes, until fragrant.
- Add the heavy cream and cook until simmering and reduced slightly, stirring occasionally to prevent burning, 4-5 minutes. Add the remaining ½ cup Parmesan and the mozzarella cheese and stir until the cheese is fully melted and creamy and the sauce has thickened, 5-6 minutes. Season with the remaining teaspoon of salt and the pepper.
- Fold in the cooked elbow macaroni until well coated.
- Set the bread bowl on a clean baking sheet. Transfer the macaroni to the bread bowl and top with the bread crumbs.
- Bake for 5 minutes, until warmed through and set.
- Top with the remaining tablespoon of parsley and serve immediately with the toasted top of the boule.
- Enjoy!
Nutrition Facts : Calories 1905 calories, Carbohydrate 235 grams, Fat 84 grams, Fiber 11 grams, Protein 65 grams, Sugar 21 grams
HOW TO MAKE CREAM CHEESE
We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time P3DT20m
Yield 12
Number Of Ingredients 3
Steps:
- Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
- Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
- Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
- Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
- Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 1.2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 213 mg, Sugar 5.3 g
YUMMY CHEESE " BOWL " DIP
My mother started making this for me and my friends in high school. 12 years later, we can't have a "girl's weekend" without it!
Provided by JiliBean
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cut a 1" slice off the top of the bread. Set aside.
- Remove center of bread, leaving 1/2 inch thick shell. Cut center of bread into cubes and bake until toasted.
- Dip: With electric mixer, beat cream cheese, sour cream and salsa until smooth. Stir in cheddar cheese.
- Spoon mixture into bread bowl, place top onto bread and wrap twice with foil.
- Bake about 1 1/2 hours, or until hot.
- Serve with toasted bread cubes, Tostitos and veggies.
Nutrition Facts : Calories 690.9, Fat 42.5, SaturatedFat 23.9, Cholesterol 121.9, Sodium 1076.6, Carbohydrate 55.3, Fiber 2.7, Sugar 7.9, Protein 22.4
CREAMY FETA-SPINACH DIP
Garlic and feta make a powerfully tasty pair in this addictive dip. I first tried it at a party and had to drag myself away from the bowl! -Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream. , Transfer yogurt to a food processor (discard liquid from bowl). Add the feta cheese, cream cheese, sour cream and garlic; cover and process until smooth. , Transfer to a small bowl. Stir in the spinach, dill and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread.
Nutrition Facts : Calories 68 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CHEESY BREAD BOWL DIP
This is a recipe I found online about 6 years ago. Whenever we are invited anywhere this is always requested. The best part of this recipe is when the dip is gone and the bread has soaked up all the yummy dip. It's heavenly!!! You can use the bread cubes or crackers or veggies to dip. Enjoy!
Provided by kris in ks
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cut a round hole in the top of the bread bowl and hollow out, making sure not to puncture the sides or bottom of the bread bowl.
- Cut up the hollowed out bread into cubes to use for dipping.
- Combine the rest of the ingredients with an electric mixer and pour into bread bowl.
- Wrap in double thick foil and place on a cookie sheet.
- Bake for about 1 hour.
- Enjoy!
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