Mini Meatball Mac and Cheese
This mini meatball mac and cheese combines two of my favorite comfort foods in one dish, is quick and easy to make, and will be a huge hit with the whole family.
Servings 10
Calories 769kcal
Ingredients
- For the Meatballs
- ½ pound ground beef
- ½ pound ground pork
- 1 cup dry bread crumbs
- ¼ cup Parmesan cheese grated
- 2 eggs
- 2 small garlic cloves pressed or minced
- ¼ cup parsley minced
- kosher salt and freshly ground black pepper
- For the Mac and Cheese
- 1 pound small pasta such as elbow macaroni, shells, or rotelle
- 6 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups whole milk divided
- 4 cups medium cheddar cheese shredded
- 2 cups fontina cheese shredded
- Kosher salt and freshly ground black pepper
- minced parsley for serving
Instructions
- Preheat oven to 450°F.
- Add the ground beef, ground pork, bread crumbs, Parmesan cheese, eggs, garlic cloves, parsley, salt, and pepper to a medium-sized bowl. Use your hands to combine until well mixed.
- Use a melon baller (or a rounded ½ tablespoon measuring spoon) to scoop balls of the meat mixture and place on a sheet pan lined with parchment paper or aluminum foil. Lightly roll between the palms of your hands into small balls and reset on the sheet pan.
- Bake for 7-10 minutes or until lightly browned and just cooked through. Set aside.
- For the Mac and Cheese
- Cook the pasta about 1-2 minutes less than suggested so pasta is al denté. Drain the water and set the noodles aside.
- In a deep bottom saucepan, melt the butter over medium heat. Add the flour and whisk briskly for about 2 minutes to cook the flour. Pour in the milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes. Stir in cheese until smooth and add salt and pepper to taste.
- In a large bowl, combine the cooked pasta with the cheese sauce. Add the mini meatballs and stir well to combine everything. Top with parsley and serve.