Meatball Macaroni and Cheese
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Meatball Macaroni and Cheese
Description
Meatball Macaroni and Cheese blends bite-sized meatballs with traditional elbow macaroni coated in a rich, homemade cheese sauce. The meatballs are crafted from ground beef and sweet Italian sausage mixed with egg, breadcrumbs, and Parmesan, then broiled to a browned finish that locks in moisture. The cheese sauce is prepared by making a roux with butter and flour, then whisking in milk until smooth and thickened, with shredded cheese melted through for a classic mac and cheese base.
The dish finishes with baking to meld the meatballs into the creamy noodles, providing a hearty casserole with layers of flavor and a creamy, cheesy texture contrasted by the meatballs' savory presence. This recipe serves well as a filling dinner or comforting family meal.
The meatballs should reach an internal temperature of 160°F to ensure doneness, and broiling them allows for quick caramelizing without overcooking. Avoid rinsing the pasta to retain starch, which helps the cheese sauce cling better. Adjust salt and pepper to taste when making the cheese sauce.
Ingredients
meatballs
- 1/2 lb ground beef
- 1/2 lb Italian sausage sweet
- 2 large egg lightly beaten
- 1/2 cup dried breadcrumbs
- 1 cup Parmesan Cheese grated or shredded
- 1 tsp salt coarse salt; fresh cracked pepper
- 1 tsp black pepper coarse salt; fresh cracked pepper
macaroni and cheese
- 3/4 lb elbow noodles
- 3 Tbsp butter
- 2 Tbsp flour
- 2 1/2 cups milk
- 3/4 lb cheese shredded
- salt to taste
- black pepper to taste
- nutmeg pinch
Instructions
- Cook the pasta in plenty of salted boiling water until 2 minutes shy of the package instructions. Drain and set aside. Don't rinse your pasta, or add oil to it.
- Meanwhile mix together the meatball ingredients until well combined, but don't over work the meat. I like to do this in my stand mixer.
- Form small 1" meatballs and place on an oiled baking sheet. Depending on size, you should get around 30. Set your oven rack on the second from top level and broil the meatballs for about 5-6 minutes, until browned and done through. Give the pan a shake a couple of times so they brown on all sides. Watch carefully because they will cook fast. Their internal temperature should be 160F. Set aside.
- Preheat oven to 325F
- In a medium saucepan melt the butter and whisk in the flour. Cook, whisking constantly, for a minute or so. Don't let it brown.
- Slowly add the milk, while whisking to blend well. I switch to a silicone spoon at this point so I can scrape down all areas of the pan. Heat, stirring constantly, until the mixture comes to a simmer and thickens slightly. Don't let it boil.
- Remove from the heat and slowly stir in the shredded cheese. Stir to encourage all the cheese to melt. You can put it back on the warm burner if you have trouble getting it all to melt. Season with salt, if necessary, pepper, and a sprinkle of nutmeg.
- Add the pasta to the cheese sauce and mix well. Turn into your skillet or baking dish. Nestle the meatballs into the mac and cheese. Bake for about 20 minutes, or until bubbling throughout. You can run it under the broiler briefly if you want more browning, but watch very carefully so it doesn't burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 799mg | 33% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 494mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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