Meatball Macaroni and Cheese: A Comfort Food Classic
When the craving for comfort food strikes, nothing satisfies quite like a hearty dish of macaroni and cheese. Today’s recipe elevates this classic by adding homemade meatballs, blending rich, cheesy goodness with the savory punch of meaty flavors. Perfect for family dinners or when you need that extra bit of comfort, this Meatball Macaroni and Cheese recipe is sure to be a crowd-pleaser.
Ingredients
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb sweet Italian sausage meat
- 2 large eggs, lightly beaten
- 1/2 cup dried breadcrumbs
- 1 cup grated or shredded Parmesan cheese
- 1 tsp each, coarse salt and fresh cracked pepper
For the Macaroni and Cheese:
- 3/4 lb elbow noodles
- 3 Tbsp butter
- 2 Tbsp flour
- 2 1/2 cups milk
- 3/4 lb shredded cheese (choose your favorite blend)
- Salt and pepper to taste
- Pinch of nuturgmeg
Directions
- Prepare the Pasta: Cook the elbow noodles in salted boiling water until 2 minutes shy of the package instructions. Drain and set aside, ensuring not to rinse or oil the pasta.
- Make the Meatballs: Combine ground beef, Italian sausage meat, eggs, breadcrumbs, Parmesan cheese, salt, and pepper. Mix until well integrated, but handle the meat minimally to avoid toughness. Form the mixture into 1-inch meatballs and place on an oiled baking sheet. Broil on the second-highest oven rack for 5-6 minutes, turning occasionally, until browned and cooked to an internal temperature of 160°F.
- Create the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for a minute, being careful not to brown it. Gradually add milk, stirring continuously until the sauce thickens slightly upon simmering. Remove from heat and gradually blend in shredded cheese until smooth. Season with salt, pepper, and a hint of nutmeg.
- Combine and Bake: Combine the cooked pasta and cheese sauce, mixing thoroughly. Transfer to a baking dish, embedding the meatballs within the macaroni. Bake in a preheated oven at 325°F for about 20 minutes or until bubbly. Optional: Broil briefly for additional browning, but monitor closely to prevent burning.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Calories: 450 kcal per serving
- Servings: 6
Tips and Variations
- Cheese Varieties: Experiment with different cheese blends such as Gouda, Cheddar, or Monterey Jack for varying flavors and textures.
- Add-ins: Consider incorporating vegetables like peas or sautéed mushrooms into the cheese sauce for added flavor and nutrition.
- Spice it Up: For those who enjoy a bit of heat, add some red pepper flakes to the meatball mix or into the cheese sauce.
This Meatball Macaroni and Cheese recipe brings together all the elements of a comforting meal, combining tender, juicy meatballs with creamy, cheesy pasta. It’s a simple dish with straightforward preparation, making it an excellent choice for a satisfying dinner that the whole family will love. Enjoy crafting this delightful dish that promises to warm the heart and the belly.
Meatball Macaroni and Cheese
- Total Time: 1 hour
- Yield: 6 1x
Description
Meatball Macaroni and Cheese is the ultimate comfort food, combining the rich, creamy goodness of classic mac and cheese with the hearty flavor of homemade meatballs. This dish is perfect for family dinners, potlucks, or any time you want to indulge in something truly satisfying.
The tender meatballs, made from a blend of ground beef and sweet Italian sausage, add a delicious depth of flavor to the creamy, cheesy pasta. Nestled into the macaroni and baked to perfection, each bite is a delightful mix of textures and tastes. Serve it with a simple green salad and crusty bread for a complete meal that everyone will love.
Ingredients
MEATBALLS
1/2 lb ground beef
1/2 lb sweet Italian sausage meat
2 large eggs, lightly beaten
1/2 cup dried breadcrumbs
1 cup grated or shredded Parmesan cheese
1 tsp each, coarse salt and 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 shredded cheese
Salt and pepper to taste
Pinch nutmeg
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 overwork the meat.
Form small 1″ meatballs and place on an oiled baking sheet. 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 160°F. Set aside.
Preheat oven to 325°F.
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. 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. 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450 kcal