Mac And Cheese With Meatballs

4.50 from 2 votes

Mac And Cheese With Meatballs

This baked mac and cheese with meatballs features shells in a Velveeta cheesy sauce baked with beefy meatballs. The mac and cheese casserole is a rich comforting dish that's sure to become a family favorite!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Entree, Main Course, Pasta

Cuisine: American

Servings:

Calories: 953kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Casserole

2 cups medium shell-shaped pasta uncooked
1½ lbs beef meatballs cooked
1 cup velveeta cheese cubed
½ sleeve buttery crackers crushed
1 tbs butter melted

For The Sauce

¼ cup flour
2 tbs butter
2 cups beef stock
1 10.75 oz can cream of mushroom soup

US Customary - Metric

Instructions

Cook the pasta according to the package instructions, until al dente. Strain and run under cold water and stir so that the pasta immediately stops cooking.
2 cups medium shell-shaped pasta
Melt the 2 tbs butter in a medium skillet, over medium heat. Whisk in the flour until smooth, and let it cook for a minute to get rid of any flour taste.
2 tbs butter, ¼ cup flour
Whisk in the broth a little at a time, and stirring constantly until the evenly combined and smooth. Continue cooking, stirring frequently, until the roux has thickened. Reduce the heat to low, add the cubed cheese,and cook, stirring occasionally, until cheese is melted; about 4-5 minutes.
2 cups beef stock, 1 cup velveeta cheese
Transfer the cheese sauce to a large bowl. Stir in the condensed soup until evenly incorporated.
1 10.75 oz can cream of mushroom soup
Add the pasta and meatballs, stirring to evenly incorporate/distribute.
1½ lbs beef meatballs
Lightly spray a large baking dish with non-stick cooking spray. Transfer the pasta and meatballs into the baking dish, using a spatula to scrape the bowl for any missed sauce.
Mix the 1 tbs melted butter with the crushed cracker crumbs. Stir well to evenly coat, and sprinkle the buttered crumbs evenly out over the top of casserole.
½ sleeve buttery crackers, 1 tbs butter
Bake at 350 degrees for 35-30 minutes, until the casserole is bubbly and the cracker crumbs are golden brown.
Let it rest for one minute. Top with fresh, chopped parsley, if desired and enjoy.

Notes

Don't substitute the processed cheese product for other cheese. Cheese doesn't incorporate as well into this sauce or get as creamy.
We often have a bag of homemade meatballs in our freezer. If this is you, just thaw them prior to making this casserole.
You could top the crackers with some shredded cheese if you want an extra cheesy crust!

Nutrition