MACARONI AND CHEESE CASSEROLE WITH MEATBALLS
White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
- Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 125 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 10 g, TransFat 1 g
BAKED MACARONI AND CHEESE WITH MEATBALLS
When our boys were young, a very long time ago, I would let them choose a meal whenever my husband and I were going out for dinner. Their all time favourite was Kraft mac and cheese. This is the stay at home, family supper version.
Provided by Lorac
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Place meatballs on a foil lined baking sheet and bake 15-20 minutes or according to package directions.
- Cook macaroni according to package directions, drain.
- Add milk, cheese sauce packets and sour cream, stir to combine.
- Place meatballs in the bottom of an oven proof casserole, top with macaroni, cover with tomato slices sprinkled with parmesan.
- Bake uncovered 25-30 minutes.
Nutrition Facts : Calories 392.4, Fat 13.7, SaturatedFat 8.1, Cholesterol 37.1, Sodium 628.1, Carbohydrate 52.7, Fiber 1.9, Sugar 8, Protein 15.4
MAC & CHEESE WITH SAUSAGE MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
- Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
- Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
- Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
- Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.
MINI MAC & CHEESE MEATBALL CUPS
Enjoy our recipe for Mini Mac and Cheese Meatball Cups. This special recipe is great for parties and big get-together.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings, 2 mac and cheese cups each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package, using the Light Prep directions. Remove from heat. Add 1/2 cup mozzarella; stir until melted. Stir in egg.
- Sprinkle 1/2 tsp. Parmesan into each of 12 muffin pan cups sprayed with cooking spray. Fill with Dinner mixture; press 1 meatball into Dinner mixture in each cup.
- Bake 15 min. or until meatballs are heated through (165ºF). Top with remaining mozzarella; bake 3 min. or until melted. Let stand 5 min. Meanwhile, heat pasta sauce.
- Serve mac and cheese cups topped with sauce.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
CREAMY MAC & CHEESE WITH MEATBALLS
You know your family likes chicken mac and cheese, and they're fans of all kinds of meatballs. So get out the ground chicken and give this tasty dish a go!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients. Shape into 8 balls.
- Heat oil in large skillet on medium heat. Add meatballs; cover. Cook 10 to 12 min. or until done, turning occasionally.
- Meanwhile, prepare Dinner as directed on package. Serve with meatballs.
Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 130 mg, Sodium 1140 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 6 g, Protein 41 g
MINI CHEESE AND MEATBALLS
A simple, filling appetizer that is easy on your prep time as well as carbs. These are mini meatballs stuffed with cheese and will be very popular at your next party. Serve them with toothpicks and dipping sauce on the side.
Provided by MNLisaB
Categories Meat
Time 20m
Yield 36 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 450*.
- Mix ground beef with all the ingreients except cheese.
- Mold 1 TBS meat mixture around a cube of cheese.
- Bake at 450* for 7-10 minutes or until meat is nicely browned on the outside.
Nutrition Facts : Calories 145.2, Fat 11.3, SaturatedFat 6.7, Cholesterol 43.6, Sodium 234.5, Carbohydrate 1.2, Sugar 0.4, Protein 9.6
MELTING MEATBALL MACARONI
This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
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