
Meatball Mac and Cheese
Meatball mac and cheese is a wonderfully rich and comforting recipe perfect for family dinners. You can make it ahead of time, cover and chill it in the fridge. Then just add 10 to 15 minutes to the baking time and serve it when hot and bubbly.
Ingredient:
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Cooking spray
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1 (16-ounce) box penne pasta
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Kosher salt, as needed
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2 tablespoons unsalted butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 (16-ounce) jar Alfredo sauce
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1 cup milk
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2 cups shredded Havarti cheese
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1 cup shredded provolone cheese
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1 cup shredded mozzarella cheese
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3/4 cup grated Parmesan cheese, divided
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1 (16-ounce) package frozen fully cooked meatballs, thawed
Recipe Direction :
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Gather the ingredients.
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Preheat the oven to 375 F. Spray a 9-by-13-inch glass baking dish with nonstick baking spray containing flour and set aside.
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Bring a large pot of salted water to a boil. Add the penne to the water and cook according to the package directions.
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Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until tender, about 5 to 7 minutes.
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When the pasta is done, drain well and set aside.
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Add the Alfredo sauce and milk to the onion mixture and heat until steaming.
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Add the Havarti, provolone, mozzarella, and 1/2 cup Parmesan cheese to this mixture and cook over low heat until cheese melts.
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Stir in drained pasta and the meatballs.
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Pour the mixture into the prepared dish. Top with the remaining 1/4 cup Parmesan cheese.
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Bake for 25 to 30 minutes or until the casserole is bubbly around the edges and the cheese starts to brown on top.
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Serve and enjoy!