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Mac n Cheese Pretzel Bowls

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Prep Time: 10 minute

Cook Time: 20 minutes

Serves: About 12

INGREDIENTS

12 pretzel rolls I used Pretzilla Burger Buns
1 Pound pasta cellentani/cavatappi pasta, cooked according to box instructions
1/2 Cup unsalted butter
1/2 Cup all purpose flour
1/2 Tbsp. salt
1 Tsp. onion powder
1/2 Tsp. black pepper ground
1/2 Tsp. mustard ground
1/4 Tsp. cayenne pepper
1/4 Tsp. paprika
1 Pinch nutmeg
2 Cup heavy whipping cream
2 Cup beer
6 Cup sharp cheddar sharp, freshly shredded

FOR THE PANKO/PRETZEL TOPPING:
2 Tbsp. unsalted butter
1/4 Cup panko unseasoned
1/4 Cup pretzels crushed, salted

PREPARATION

  • Using a small, serrated knife, carefully cut a circle into the top of your pretzel rolls. I find it’s easiest to cut at an angle in a cone shape. Do not go all the way to the bottom because we don’t want to puncture the sides or the bottom of the bread bowls.
  • Once the top of the rolls have been removed, if you desire, place them in a resealable bag so they can be served along with the beer mac later. Gently pull out pieces of the bread with your fingers, making sure to leave at least ½” on all sides of the bowl. If you accidentally rip out too much, or make a hole, no worries. Use a piece or two of the bread you’ve been pulling out to push into the hole and mend it. Put the cut bread bowls into a resealable bag as you did with the tops so they stay as fresh as possible while you cook the mac and cheese. Set aside.
  • In a large pot, melt the butter over medium heat. Slowly sprinkle in the flour, whisking until combined. Allow the flour to toast in the butter for 2 to 3 minutes. It will start smell nutty and begin to brown when it’s toasted.
  • Gradually add heavy whipping cream, then beer, whisking the entire time. Bring mixture up to a low boil, continuously whisking until it has thickened. This takes about 10 minutes.
  • Remove from heat and add salt, garlic powder, onion powder, black pepper, ground mustard, cayenne, paprika, and nutmeg. Stir to mix.
  • Add in shredded cheddar and stir until it has completely melted, forming your cheese sauce.
  • Add cooked pasta to the sauce and stir with a wooden spoon until it is spread throughout.
  • Fill each pretzel roll with the beer mac.
  • PANKO PRETZEL TOPPING:
  • In a small pan over medium heat, melt butter. Add panko and crushed pretzel. Stir, coating the crumb mixture in the butter. Continue stirring for 3-5 minutes, or until browned.
  • Sprinkle some of the crumb mixture on top of each of the prepared macaroni-filled bread bowls.