Johnsonville® Homemade Mac & Cheese with Meatballs

minutes

30 minutes

5 of 5 Average (1 review)

If you want to ditch the box and build your own Mac & Cheese masterpiece from scratch, all you have to do is follow the sage advice from the wizards at the Johnsonville Kitchen. This recipe takes the signature ingredients of Mac & Cheese—elbow macaroni, sharp cheddar cheese, breadcrumbs and Parmesan cheese—and adds in a hefty portion of Johnsonville Meatballs. Even though it’s supposed to be comfort food, this dish will rock your world!

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Lunch, Dinner, Pasta, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

1 package
(24 ounces) frozen JOHNSONVILLE® Homestyle Meatballs, thawed
1 package
elbow macaroni
6 tablespoons
butter, divided
2 tablespoons
all-purpose flour
2-1/2 cups
milk
3 cups
(12 ounces) shredded sharp cheddar cheese, divided
1/4 cup
grated Parmesan cheese
3/4 cup
dry breadcrumbs

Preheat oven to 350°F.
Cook macaroni according to package directions for firm pasta. Drain and transfer to a large bowl.
In a large saucepan, melt 4 tablespoons butter over medium heat.
Whisk in flour until smooth. Gradually whisk in milk, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes until thickened.
Stir in 2 cups cheddar cheese and Parmesan cheese until melted. Pour over macaroni; toss to coat.
In a greased 13-in. x 9-in. baking dish, spread half of the macaroni mixture. Arrange meatballs over macaroni. Sprinkle with remaining cheddar cheese. Top with remaining macaroni mixture.
In a small saucepan, melt 2 tablespoons butter. Stir in breadcrumbs. Cook and stir for 2 minutes, until crumbly. Sprinkle over macaroni and cheese.
Cover and bake for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and lightly browned.