Meatballs Cheesy Mac Food

MAC & CHEESE WITH SAUSAGE MEATBALLS

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.

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.

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.

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.

HOT AND CHEESY BAKED MEATBALLS

Steps:

• Preheat the oven to 425 degrees F.
• Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
• Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
• Serve with crusty bread and a dressed salad.

MIGHTY MAC AND BISON MEATBALLS

Steps:

• Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
• Mix bison, turkey and eggs in a bowl and stir by hand until well combined. Mix kale, onion and garlic in another bowl until well combined, then stir by hand into the bison, turkey and egg mixture. Mix yeast, oat flour, oregano, fennel seeds, red pepper flakes and salt in a bowl, then add into the wet mixture, stirring by hand until evenly incorporated.
• Roll into 1.5-ounce balls and space evenly on lined cookie sheet. Bake until internal temperature reaches 165 degrees F, 15 to 17 minutes. Serve with Chimichurri Sauce and Mighty Mac.
• Combine parsley, cilantro, lemon juice, oil, oregano, pepper flakes, salt and garlic in a food processor and pulse until the cilantro and parsley are finely chopped, 3 to 4 minutes. Allow to sit for 30 minutes prior to serving to allow the flavors to meld. Use immediately or store in the refrigerator for up to 10 days.
• Start roux in a large saucepan by combining squash, broth and milk and cook until squash is softened and beginning to fall apart, 10 to 15 minutes. Pour the mixture into a blender and blend until smooth. In a large pot, bring 6 quarts water and the olive oil to a boil. Meanwhile, return the roux mixture to the saucepan on low heat and add butter, stirring until the butter is melted, 5 to 7 minutes, then remove from heat. With the water at a boil, pour chickpea noodles in and cook, stirring frequently, for 11 minutes. Meanwhile, add the cheese to the roux, off heat, stirring frequently until cheese is fully melted and incorporated, about 5 minutes. Add the salt and nutmeg to the roux and stir well. Once the noodles have been cooked, strain well and return to the large pot, then pour in the cheesy roux and combine well.
• Disclaimer: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

MEATBALL MAC & CHEESE

Steps:

• Mix all ingredients in a large bowl by hand (bare hands yield best results, but be sure to wash hands thoroughly before and after handling raw meat).
• Roll meatballs in the size of golf balls - you can make smaller meat balls but you will need to adjust cooking time accordingly.
• Drop raw meatballs into large pot (stock pots work well) full of sauce, it should be about one jar of your favorite sauce.
• Simmer for 3 hours.
• Either store, in the fridge or freezer your meat balls for later mac and cheese use. Or start cooking your box of mac and cheese in the last 20 minutes of simmering your meat balls.
• Top your mac and cheese with as many meatballs as you want, you may have leftovers depending on how many you use.
• Great some fresh parmesan cheese on top, if desired.

CHEESE MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.

CHEESY MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.

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.

MEATBALLS & CHEESY MAC

Steps:

• Heat 2 Tbsp. dressing in large skillet. Add 1 cup onions; cook and stir 5 min. or until crisp-tender. Cool slightly. Mix with meat and crackers; shape into 12 (2-inch) meatballs. Cook in same skillet 7 min. or until evenly browned, stirring occasionally.
• Blend tomatoes, remaining dressing and onions in blender until smooth; pour over meatballs. Bring to boil; cover. Simmer on medium heat 20 min. or until meatballs are done (160°F), stirring occasionally. Meanwhile, prepare Dinners as directed on package.
• Spoon meatballs into serving bowl; sprinkle with Parmesan. Serve with prepared Dinners.