Creamy Mac Cheese With Meatballs Recipes

MACARONI AND CHEESE CASSEROLE WITH MEATBALLS

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.

BAKED MACARONI AND CHEESE WITH MEATBALLS

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.

CREAMY MAC & CHEESE WITH MEATBALLS

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.

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!

CREAMY MACARONI AND CHEESE

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

CREAMY MEATBALL SUB CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix ground beef, green onion, bread crumbs, and Parmesan cheese together in a bowl; form into 1-inch meatballs. Arrange meatballs in a baking sheet.
• Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Arrange bread slices in a single layer in a 9x13-inch baking dish. Combine cream cheese, mayonnaise, Italian seasoning, and pepper in a bowl; spread over bread slices. Sprinkle 1/2 of the mozzarella cheese over the cream cheese mixture.
• Combine spaghetti sauce, water, and garlic in a bowl; add meatballs. Pour spaghetti sauce mixture over bread. Sprinkle remaining mozzarella cheese over casserole.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

EASY MEATBALL MAC & CHEESE

Steps:

• Prepare KRAFT Macaroni & Cheese Dinner using water (to boil the macaroni), margarine, and milk as directed on the box.
• While macaroni & cheese is cooking follow the directions on the frozen meatballs to heat them in the microwave.
• When the macaroni & cheese and meatballs are done, dish one cup of mac & cheese into a bowl and top with 3 meatballs, continue until everyone is served.

MEATBALL MACARONI BAKE

Steps:

• Heat oven to 350.
• For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist.
• Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain.
• Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes.
• Add meatballs to pan and turn up heat to med high and brown on all sides.
• Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through.
• Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist.
• Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.

MELTING MEATBALL MACARONI

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.