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|Tue, 06-05-2012 - 5:05pm|
Macaroni and Cheese Casserole with Meatballs
White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Makes 4 servings
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 Italian-style dry bread crumbs
2 medium green onions, chopped (2 tablespoons)
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.
Makes 4 servings (1 1/2 cups each)