BOMB MAC AND CHEESE RECIPE RECIPES

Steps:

• Prepare macaroni and cheese according to package instructions. While the macaroni and cheese is still hot, stir in cheddar, Monterey Jack and cayenne until the cheese is completely melted. Transfer mac and cheese to a large bowl, then cover with plastic wrap and refrigerate until firm, about 3 hours. Set up a dredging station: In a small shallow bowl, season flour with salt and pepper. In a second shallow bowl, whisk together eggs and milk. Place bread crumbs in a third bowl. Using a small cookie scoop, scoop small balls of mac and cheese. Toss each ball in seasoned flour, dunk in the egg mixture to coat, then dredge in bread crumbs. Refrigerate until ready to fry. In a large heavy pot, heat about 1" vegetable oil over medium heat. Meanwhile, place a wire rack inside of a large baking sheet. When the oil is very hot and shimmering (and about 350°), add four to five mac and cheese balls. Cook until very golden all over, about 2 minutes per side. Transfer the fried bombs to a wire rack and sprinkle them with salt. Repeat with remaining mac and cheese bombs. Transfer bombs to a serving dish and garnish with parsley. Serve warm.

Steps:

• Thaw roll dough according to package instructions.
• Preheat oven to 375°F. Line a rimmed sheet pan with parchment paper and set aside.
• In a large bowl, combine ground beef, onion powder, garlic salt, salt and pepper, minced onion, and dill pickles.
• Divide the meat mixture into 24 sections. Slice the cheese into 24 chunks (about ½” square). You may have a little leftover cheese.
• Form a flat circle with each meat section. Place a chunk of cheese in the center and roll the meat up around the cheese to form a ball with the cheese nested in the center.
• When you have formed all of the cheese-stuffed balls, place them in a large skillet and brown them on each side. This is a quick “pre-cook” - the meat doesn’t need to be browned on all sides and it should not be cooked all the way through. Toss them gently in the pan while browning to help maintain their circular shape and prevent the cheese from leaking out.
• On a lightly floured surface, pat or roll one ball of thawed dough into a circle just slightly larger than a ball of meat. Place a ball in the center of the dough and wrap the dough around it, pinching the dough together on the bottom to seal. Place the prepared Big Mac bomb on the lined sheet pan.
• Repeat for all of the rolls - forming 24 Big Mac bombs.
• Brush the tops and sides of the bombs with the beaten egg and sprinkle with sesame seeds.
• Bake for 18-20 minutes until the tops of the bombs are golden brown.
• Serve immediately with a side of Big Mac special sauce or your favorite dipping sauce.
• For the best results - pan fry the stuffed meat balls before wrapping them in the roll dough - this helps seal the meat around the cheese, reduces some of the liquid that could make the bread soggy, adds some flavor, and gets the center of the bombs warm to help the dough get a good start cooking. You will still lose a little of the cheese on some of the bombs between pan frying and then baking, but this method was the most successful to reduce cheese oozing out. (Other methods I tried included baking the meat balls in the oven before wrapping in dough - I tried various amounts of time and they all had their drawbacks. I also tried wrapping and cooking the raw meat, which was probably my second favorite method, but the dough didn’t cook as well and there was some wetness.
• American cheese really gives a true Big Mac taste to the bombs, but you could also use a mild or medium cheddar - cheddar will not ooze as much as the American cheese.
• It’s really important to mince the onions quite small so that they cook through in the relatively short cook time.
• Keep the chopped pickles small also so they don’t prevent the meat from sticking together and forming a nice ball around the cheese.
• Store leftovers in an airtight container in the refrigerator for 2-3 days.