Meatball Mac and Cheese

Loaded with two types of cheese and homemade Italian meatballs, this Meatball Mac and Cheese can be served as a main dish or as a side.

Course Main Course

Cuisine Italian

Keyword macaroni and cheese recipe, meatball mac and cheese, meatballs

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 895

Author Gayle

¼ cup unsalted butter
¼ cup all-purpose flour
3 cups milk, any kind (I used 2%)
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
⅛ teaspoon ground nutmeg
1½ cups grated Parmesan cheese divided
1½ cups shredded fontina cheese divided (gouda, provolone or gruyere can also be used)
1 package (16 ounces) rigatoni pasta cooked according to package directions
1 jar (24 ounces) tomato-basil pasta sauce

To make the meatballs, preheat oven to 425°F. Line a large baking pan with parchment paper. Set aside.
In a large bowl, combine beef, breadcrumbs, cheese, parsley, milk, eggs, garlic, salt, and pepper. Shape mixture into 12 (1½-inch) balls and place onto prepared pan.
Bake until cooked through, about 15 minutes. Set aside.

Preheat (or lower) oven temperature to 375°F.
In a 12-inch cast iron skillet, melt butter over medium heat. Add flour and cook for one minute, whisking constantly.
Whisk in milk, garlic, salt, oregano, red pepper, and nutmeg. Cook, whisking constantly, until mixture is thickened, about 5 minutes. Stir in 1 cup Parmesan and 1 cup fontina until melted. Remove from heat.
Stir in cooked pasta until combined. Top with meatballs, pasta sauce, and remaining ½ cup of Parmesan and fontina cheeses.
Bake until bubbly and cheese is melted, about 20 minutes. Serve immediately.