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Friday, March 11, 2016

Meatball Sub Macaroni and Cheese

Macaroni and Cheese Base:
16 oz box elbow pasta
3 tbsp butter
3 tbsp all purpose flour
1/4 cup diced yellow onion
1 tsp minced garlic 
2 cups milk
8 oz cream cheese
½ mayonnaise
1 tsp Italian seasoning
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Salt and pepper 

Meatball Topping:
24 meatballs, cooked (or more, if you like)
2 cups spaghetti sauce
½ cup mozzarella cheese
¼ Parmesan cheese

Preheat oven to 350 degrees.

Prepare pasta according to the box directions. 

Sit out cream cheese until room temperature. Combine with mayonnaise and Italian seasoning, and stir until smooth. Set aside.

In a medium saucepan, melt 3 tbsp of butter, add in onion and garlic. Saute over medium heat until the onions become translucent. Add garlic and stir. Sprinkle the onion and garlic mixture with the 3 tbsp of flour, whisking until a paste forms. Slowly mix in milk, whisking until smooth. Continue mixing until it comes to a low boil. Stir in Mozzarella, Parmesan, and cream cheese mixture. Stir until melted and smooth. Add salt and pepper to taste.

Combine cheese sauce and prepared pasta and pour into a greased 13X9 casserole dish. 

Top casserole with meatballs and pour tomato sauce over the top, Sprinkle with mozzarella cheese. Bake at 350 for 20 minutes or until the cheese is lightly brown and the casserole is hot and bubbly.  

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