Mac & Cheese Garlic Bread One Pot

Everyone's favourite comfort food combo – Mac & Cheese and garlic bread – thrown together.

Done in 2 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Garlic bread dough balls:

250gstrong bread flour

150gwhole milk

3.5gdry-active yeast

1 tspsalt

1 tspsugar

50gbutter

1 packdried mozzarella

Mac & Cheese:

4 tbspbutter

4 tbsp flour

300gwhole milk

50gmature cheddar

50gRed Leicester

20gport salut

1 packamerican cheese

50g grated mozzarella

50gfresh mozzarella

salt and pepper, to taste

Everything else:

1 packmacaroni

3 tbsp butter

handful ofparsley, finely chopped

1 tspgarlic paste

Believe it or not, you can make homemade garlic bread dough balls and the ooziest Mac & Cheese all in one pot. Yup, you heard us. This pasta recipe is about as cosy as it gets... it's for those times when only double carbs will suffice. Thank us later.

Method

Start with making the dough for our garlic bread balls. Mix the wet ingredients followed by the dry and yeast, give it a good mix before kneading for 7 minutes. Allow to rest for an hour.

In the same pot as you kneaded the dough, add butter and melt, before adding the flour to make a roux. Cook down for a couple minutes, before adding milk slowly, continuously whisking until smooth. From here, you can add all your cheeses and seasonings, mixing well until thick, stringy and super cheesy. Add in the precooked macaroni, mix well and allow to cool.

Portion out the dough into 15 balls, stuff each one with a piece of dry mozzarella and place on top of our Mac and cheese. Allow the dough balls to prove for another 30/45 minutes, before brushing in egg wash and baking for 30 minutes, until the dough balls are golden brown, and the mac and cheese is bubbling.

As soon as it's out the oven, brush the whole thing with a herby garlic butter, loads of grated parmesan, and serve up!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!