Mini Mac Cheese Meatball Cups Food

MINI MAC & CHEESE MEATBALL CUPS

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.

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.

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.

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.

MINI CHEESE AND MEATBALLS

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.

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.