Johnsonville® Homemade Mac & Cheese with Meatballs
Johnsonville® Homemade Mac & Cheese with Meatballs
Ingredients
-
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
REVIEWS
Directions
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.
