MACARONI AND CHEESE MEATBALLS RECIPES

Name: Macaroni and Cheese Casserole with Meatballs
Prep time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed; 3 cups uncooked rotini pasta (8 oz); 2 1/4 cups milk; 1 package (1.8 oz) white sauce mix; 1 cup shredded Cheddar cheese (4 oz); 1 cup shredded mozzarella cheese (4 oz); 1 tablespoon butter or margarine, melted; 3 tablespoons Progresso™ Italian-style dry bread crumbs; 2 medium green onions, chopped (2 tablespoons)

MACARONI AND CHEESE CASSEROLE WITH MEATBALLS RECIPE ...

Macaroni and Cheese Casserole with Meatballs Recipe ... image

White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
3 cups uncooked rotini pasta (8 oz)
2 1/4 cups milk
1 package (1.8 oz) white sauce mix
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter or margarine, melted
3 tablespoons Progresso™ Italian-style dry bread crumbs
2 medium green onions, chopped (2 tablespoons)

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.

Nutrition Facts : Calories 710 , CarbohydrateContent 70 g, CholesterolContent 125 mg, FatContent 2 , FiberContent 4 g, ProteinContent 40 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1690 mg, SugarContent 10 g, TransFatContent 1 g

MACARONI AND CHEESE – INSTANT POT RECIPES

Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

Combine the macaroni, broth, and butter in the Instant Pot.
Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

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