Forget Michelin Stars… food critics will try anything. If you can please a table full of half-pint diners, now, that’s something! My half-pints have two “verymost favorite” meals… homemade macaroni and cheese ranks first, followed closely by spaghetti and meatballs.
Why not combine the best of both, for Mac ‘n Cheese ‘n Meatballs? Homemade macaroni and cheese is easy to make… put the blue box down… step away from the blue box with the powdered cheese packet, please. Likewise, meatballs are easy to prepare. In less than 30 minutes, you can prepare this warm and delicious dinner for your half-pints, full pints, and anyone else at your table. Enjoy!
Ingredients (serves 6)
1 pound box of dry pasta (macaroni or medium shells)
2 tablespoons butter
2 cups shredded, mild cheddar cheese
1/2 cup milk
1/2 teaspoon smoked paprika
12 cooked meatballs
Step 1) Grease a 2 quart casserole dish and set aside.
Step 2) Bring a large pot of water to a boil. Add dry pasta and cook according to package directions.
Step 3) While pasta boils, melt butter in a large saute pan. Add cheese, milk, and paprika.
Step 4) Melt cheese mixture over low heat, stirring constantly.
Step 5) When pasta is cooked to al dente (slightly chewy – don’t overcook!), drain well. Add cooked pasta to the casserole dish.
Step 7) Remove Mac ‘n Cheese from oven, top with remaining meatballs, and serve immediately.