Real Recipes From Real Home Cooks ®

creamy macaroni & cheese with mini meatballs

Recipe by
Amy H.
Detroit, MI

Fun Macaroni & Cheese Fact: In 1993, Crayola named one of their crayon colors “macaroni and cheese."

yield 6 -8
prep time 35 Min
cook time 20 Min
method Stove Top

Ingredients For creamy macaroni & cheese with mini meatballs

  • 1-1/2 lb
    lean ground beef
  • 1/2 c
    dry bread crumbs (plain)
  • 1 lg
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/4 tsp
  • 2 tsp
    dried parsley
  • 2 c
  • 1/4 c
  • 1/4 c
    all purpose flour
  • salt to taste
  • 1 dash
    white pepper
  • 1 c
    shredded cheddar cheese
  • 1 lb
    dry macaroni noodles
  • 3 Tbsp
    fresh chopped parsely (optional)
  • 1 sm
    roma tomato, seeded and finely diced (optional)

How To Make creamy macaroni & cheese with mini meatballs

  • 1
    Line a baking sheet with parchment or aluminum foil. (If using aluminum foil, spray with a bit of cooking spray.)
  • 2
    In a large mixing bowl, mix together all meat ball ingredients. Shape into 3/4 inch to 1 inch meat balls. about half the size of an average frozen meatball. Place each meatball evenly on parchment lined pan. Allow plenty of time to make mini meat balls. This step is a bit time consuming.
  • 3
    Bake meatballs in a preheated 350 degree oven for 15-20 minutes.
  • 4
    Meanwhile, cook macaroni noodles according to package directions. Set aside and keep warm if needed.
  • 5
    In a deep skillet, melt butter over medium heat. Add all purpose flour and mix thoroughly with the melted butter for 1 minute.
  • 6
    Pour milk into skillet and add cheese, salt & white pepper. Stir until thickened and bubbly about 10-15 minutes. Stir in pasta and cooked meatballs.
  • 7
    Plate and garnish with a bit of fresh chopped parsley and/or diced fresh tomato if desired.