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All this is to say that plenty of shapes are suitable for macaroni and cheese (many of which come gluten-free). This includes tubes like ziti, penne, rigatoni and, yes, elbows, as well as corkscrew shapes like fusilli. When cutting the inside, keep the roll on the cutting board.Clockwise from top, shell pasta, cavatappi, elbow macaroni and penne cooked and coated in creamy sauces.īy definition, classic macaroni and cheese should be made with, well, macaroni, a style broadly defined as any short, cylindrical extruded pasta. Important Note: Be very careful when cutting the rolls. Then just pop them in the oven until they are lightly browned on the edges.

Just spread a thin layer of butter on them and sprinkle with a little garlic, salt and oregano or Italian seasoning. When the inside of the bowls come out in piece, I like to take those and the tops and make garlic toast out of them. You now have a bread bowl ready to be stuffed. If you want you can scoop out more bread from the inside rim of the bowl to make the inside wider. It should come away from the bottom fairly easy but you might need to dig with your fingers a little bit. Now, using your fingers scoop out the inside of the bowl. Next, cut around the inside edge of the roll being careful not to cut through the bottom. It depends on how puffy your rolls come out and how deep you want your bowls. Using a sharp knife, slice the top off the roll about a third of the way down. Other note: I forgot to get a picture as soon as I took them out of the oven, but I did add this one of a cooked one on a cutting board.Īfter the rolls have cooled completely, it is time to make them into bowls. Important note: My oven is old and never worked right to begin with so cooking times might be a little different. Be careful, the rolls and the pan will be extremely hot! Once they are out of the oven, immediately move them to a cooling rack. they will also be golden brown and have a hard crust. They should have an internal temperature of 200F when checked with a thermometer. At the 15 minutes mark it is best to keep a close eye on them until they are done. once they have finished cooking, they will start to burn pretty fast. The knife needs to be sharp enough to cut through the dough without squishing it down too much. Once the oven is preheating and the rolls have risen, gently brush the top of each roll with water (or an egg wash if you want them to look extra pretty.) Right before putting them in the oven, use a very sharp knife to slice an X on top of each one. Once the dough is the right texture, put it in a bowl in a warm place and allow it to rise for 30 minutes. This gives the bread the right texture and keeps it moist where as adding too much flour will make it dry and crumbly.

You can add a tiny bit more flour as you go if you have to, but the point is to get the gluten in the flour to do what ever gluten does. This can take 5 to 10 minutes depending on how good of a kneader you are or if you are using a stand mixer instead of kneading by hand. And kneading.Įventually, the dough should mostly stop being sticky and should be a little stretchy and bounce back a little when poked. Knead in enough flour so that the dough is work able but still just a little sticky to your hands about 3-4 1/2 Cups. The dough should be very sticky and hard to deal with so make sure you have your flour on hand. If you are going to knead by hand, turn the dough out on to a floured surface. At this point, I like to continue kneading by hand so I can feel when it gets to the right texture, however, it is much faster and easier to just use a dough hook.