Meatball Mac and Cheese
A comforting blend of creamy macaroni and cheese with savory homemade meatballs, perfect for family dinners and gatherings.
Ingredients
For the Meatballs
- 1 pound ground beef (or turkey for a healthier option)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- a pinch salt and pepper
For the Mac and Cheese
- 8 ounces elbow macaroni
- 2 cups sharp cheddar cheese, shredded Feel free to mix in others like Gruyère for a gourmet touch.
- 3 cups milk Whole for creaminess, or low-fat for a lighter option.
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish to keep everything from sticking.
- In a large bowl, mix together ground beef, breadcrumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Form small meatballs, about an inch in diameter. Place them on a baking sheet and bake in the preheated oven for about 15 minutes until browned.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for about a minute until it's golden, then slowly whisk in the milk. Bring this mixture to a gentle boil and watch as it thickens.
- Lower the heat and gradually stir in the cheddar cheese until melted and creamy. Mix in the Dijon mustard, and season with salt and pepper to taste.
- In a large mixing bowl, combine the macaroni, meatballs, and cheese sauce. Stir until everything is well-coated.
- Transfer the mixture to your prepared baking dish and bake for an additional 10-15 minutes until the top is golden and bubbly.
Notes
Feel free to let your creativity shine! Consider variations like swapping meatballs for vegetables, adding spicy ingredients, or incorporating bacon for a smoky depth.