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Image of Johnsonville Homemade Mac & Cheese with Meatballs
Servings
12
Prep Time
25
minutes
Cook Time
30 minutes

Johnsonville Homemade Mac & Cheese with Meatballs

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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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

Directions

  1. Preheat oven to 350°F.

  2. Cook macaroni according to package directions for firm pasta. Drain and transfer to a large bowl.

  3. In a large saucepan, melt 4 tablespoons butter over medium heat.

  4. Whisk in flour until smooth. Gradually whisk in milk, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes until thickened.

  5. Stir in 2 cups cheddar cheese and Parmesan cheese until melted. Pour over macaroni; toss to coat.

  6. 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.

  7. In a small saucepan, melt 2 tablespoons butter. Stir in breadcrumbs. Cook and stir for 2 minutes, until crumbly. Sprinkle over macaroni and cheese.

  8. Cover and bake for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and lightly browned.