Mac and cheese with meatballs
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 923, total fat 42 G., saturated fats 21 G., proteins 49 G., carbohydrates 86 G., fiber 3 G., cholesterol 113 mg, sodium 1203 mg, sugar 10 G.
Calories 923, total fat 42 G., saturated fats 21 G., proteins 49 G., carbohydrates 86 G., fiber 3 G., cholesterol 113 mg, sodium 1203 mg, sugar 10 G.
Macaroni and cheese with meatballs is a dish the whole family will love. It's delicious and quick to make. The meatballs are formed from uncooked sausage, baked in the oven, and served with macaroni in a thick cheese sauce, topped with a crispy topping of Parmesan and crushed cheese crackers. After cooking the macaroni, don't drain all the cooking water: this starchy liquid is great for thinning the cheese sauce if it's too thick.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of cavatappi or other spiral pasta
- 1 cup crushed cheese crackers
- 2 and 1/4 cups whole milk
- 280 g raw sweet Italian sausage without casing
- 3 tbsp. l. grated parmesan
- 2 tbsp. premium flour
- 220 g of grated sharp cheddar
- 60 g processed cheese, cut into 1 cm cubes.
- 0.5 tsp Dijon mustard
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Recipes with similar ingredients: cavatappi pasta, meatballs, minced sausage, Parmesan cheese, cheddar cheese, processed cheese, Dijon mustard, milk
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with parchment paper and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Set aside 0.5 cups of the water and discard the rest. Set the pot aside.
- Meanwhile, in a medium bowl, combine 1/2 cup crushed cheese crackers with 1/4 cup milk; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well. Form the meatballs into 1-inch diameter meatballs (about 28); place on the prepared baking sheet. Bake until golden brown, 6 to 8 minutes.
- Add the flour and remaining 2 cups milk to the reserved pasta pot and stir. Bring to a simmer over medium heat and cook, stirring, until the milk thickens slightly, 8-10 minutes. Remove from heat, add the cheddar and cream cheese, and stir until smooth. Add 3/4 teaspoon of salt and the mustard.
- Add the pasta and 1/4 cup of the cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; if the sauce is too thick, add up to 1/4 cup of the cooking water, 1 tablespoon at a time.
- In a small bowl, combine the remaining 1/2 cup crushed cheese crackers with 1 tablespoon Parmesan cheese. Divide the macaroni and cheese among bowls and sprinkle with the cracker mixture.
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