Irresistible 15-Minute Mac and Cheese Stromboli Recipe

Oh my gosh, you have to try this Mac and Cheese Stromboli – it’s my favorite way to take two comfort food classics and make something totally new and delicious! I first made this on a lazy Sunday when I had leftover mac and cheese staring at me from the fridge. “What if…” I thought, and next thing I knew, I was rolling cheesy pasta into pizza dough. The result? Pure magic.

This recipe combines everything we love about gooey mac and cheese with the crispy, golden perfection of stromboli. It’s become my go-to for game nights, potlucks, and those “I need something cheesy NOW” moments. The best part? It’s ridiculously easy to make, especially if you use store-bought dough (no judgment here – I do it all the time!). Just wait until you slice into that first piece and see the cheesy macaroni spirals inside…

Why You’ll Love This Mac and Cheese Stromboli

Listen, I know what you’re thinking – “Do I really need another mac and cheese recipe?” But trust me, this stromboli version is different. Here’s why it’s become my absolute obsession:

• Crispy outside, gooey inside: That golden pizza dough crust gives way to the creamiest mac and cheese center – it’s texture heaven!
• So easy a kid could make it: We’re talking 15 minutes prep tops if you use pre-made dough (my secret weapon).
• Crowd-pleaser magic: I’ve never brought this to a party without people begging for the recipe.
• Leftover superhero: Turns yesterday’s mac and cheese into today’s exciting new meal.
• Endless variations: Add bacon, jalapeños, or whatever makes your cheese-loving heart happy.

Seriously, once you try this mashup, regular mac and cheese will seem boring!

Ingredients for Mac and Cheese Stromboli

Okay, let’s gather our cheesy arsenal! Here’s everything you’ll need to make this glorious mac and cheese stromboli happen:

• 2 cups cooked macaroni (al dente works best – trust me, mushy pasta won’t hold up)
• 1 cup shredded cheddar cheese (I use sharp for extra flavor, but mild works too)
• 1/2 cup shredded mozzarella (for that perfect stretchy pull)
• 1/4 cup milk (whole milk makes it extra creamy)
• 1 tbsp butter (salted or unsalted – your call)
• 1 tsp garlic powder (trust me, it makes all the difference)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly ground if you’ve got it)
• 1 pre-made pizza dough (I won’t tell if you buy it at the store – I do!)
• 1 egg (for that beautiful golden egg wash)

See? Nothing fancy – just good, simple ingredients that transform into something magical together. Now let’s get cooking!

How to Make Mac and Cheese Stromboli

Alright, let’s turn these simple ingredients into something incredible! I’ve made this enough times to know exactly how to get that perfect crispy-on-the-outside, melty-on-the-inside texture. Follow these steps carefully, and you’ll be biting into cheesy heaven in no time.

Preparing the Mac and Cheese Filling

First things first – that glorious filling! In a big mixing bowl, combine your cooked macaroni with both cheeses, milk, butter, and all those tasty seasonings. Mix it until every noodle is coated in cheesy goodness. You want it creamy but not soupy – if it looks dry, add a splash more milk. This is your chance to taste and adjust the seasoning too (I usually add an extra pinch of garlic powder because I’m obsessed).

Assembling the Stromboli

Roll your pizza dough out on a lightly floured surface into about a 12×10 inch rectangle. Spread the mac and cheese mixture evenly over the dough, leaving a 1-inch border all around. Here’s my pro tip: roll it tight but not too tight – you want those beautiful swirls of mac and cheese to show when sliced! Crimp the edges really well (a little water on your fingers helps seal it) and place seam-side down on a lined baking sheet. Give it a quick egg wash – just beat that egg with a tablespoon of water and brush it all over – this gives you that gorgeous golden crust.

Baking and Serving

Pop it in your preheated 375°F oven for 20-25 minutes until it’s deeply golden brown. Resist cutting right away – let it rest 5 minutes (I know, torture!) so the cheese can set. Then slice into 1-2 inch thick pieces – perfect for dipping in marinara or just devouring as-is. Watch out for cheese strings – they’re half the fun but can be sneaky!

Tips for the Best Mac and Cheese Stromboli

After making this dozens of times (okay, maybe hundreds – I’m obsessed), I’ve learned all the tricks for stromboli perfection:

• Fresh pasta is key: Use macaroni cooked just until al dente – leftover mushy noodles won’t hold their shape when rolled.
• Spread evenly: Leave that 1-inch border! Too much filling near the edges makes sealing messy.
• Egg wash magic: Don’t skip it! That golden, crispy crust makes all the difference.
• Get creative: Toss in cooked bacon, diced ham, or jalapeños before rolling for extra flavor.
• Slice smart: Use a serrated knife and gentle sawing motion to keep those beautiful swirls intact.

My favorite variation? Adding crispy pancetta and a sprinkle of smoked paprika to the filling – absolute heaven!

Serving Suggestions for Mac and Cheese Stromboli

This stromboli is amazing all by itself, but oh boy does it shine with the right sides! I always serve mine with warm marinara for dipping – the tangy tomato sauce cuts through all that cheesiness perfectly. A simple green salad with Italian dressing makes the perfect fresh contrast. And drinks? An ice-cold beer or sparkling lemonade completes the meal. Game day tip: slice it into smaller pieces for perfect party finger food!

Storing and Reheating Mac and Cheese Stromboli

Here’s the beautiful thing about this stromboli – it keeps and reheats like a dream! For leftovers (if you’re lucky enough to have any), let it cool completely, then wrap tightly in foil and refrigerate for up to 3 days. To reheat, I pop slices in a 350°F oven for about 10 minutes – this brings back that wonderful crispiness better than a microwave ever could. Freezer tip: Wrap uncut stromboli in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Easy peasy!

Mac and Cheese Stromboli FAQs

I get asked the same questions every time I make this stromboli – so let me save you some trouble and answer them right here!

Can I use different cheeses? Absolutely! While cheddar and mozzarella are my go-to, try Gruyère for extra richness or pepper jack for spice. Just keep the total cheese amount about the same.

What if I don’t have pizza dough? No worries! Crescent roll dough works in a pinch (just press the seams together). Or get fancy with homemade dough – my grandma’s pizza dough recipe makes this extra special.

Can I make this ahead? You bet! Assemble the stromboli (without egg wash), wrap tightly in plastic, and refrigerate overnight. Brush with egg wash right before baking – add 5 extra minutes.

Why did my filling leak out? Probably rolled too tight or didn’t seal well enough. Next time, leave that 1-inch border and really crimp those edges!

Can I freeze baked stromboli? Better to freeze before baking! Wrap unbaked stromboli tightly – when ready, thaw overnight in fridge and bake as usual.

Nutritional Information

Here’s the scoop on what you’re biting into (because I know you’re curious!): Each generous slice of this Mac and Cheese Stromboli packs about 320 calories with 12g of protein to keep you satisfied. You’re looking at 35g carbs (those noodles and dough, yum!), 14g fat (hello, cheese!), and 450mg sodium. But listen – these numbers can dance around depending on your exact ingredients. Use skim milk instead of whole? Different cheese blends? Homemade dough? The counts will vary. This is comfort food, people – worth every delicious bite if you ask me!

Alright, my fellow cheese lovers – it’s go time! I can’t wait for you to experience the magic of this Mac and Cheese Stromboli in your own kitchen. Trust me, once you see that golden crust crack open to reveal swirls of creamy mac and cheese, you’ll understand why this recipe never leaves my regular rotation. Make it for your next game night, pack it for lunch (jealous coworkers guaranteed), or just because you deserve something wonderfully cheesy today. Snap a pic of your creation and tag me – I want to see your stromboli masterpieces! Now go forth and roll that dough – your taste buds will thank you.

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