Mini Meatball Mac and Cheese

Mini Meatball Mac and Cheese

Scoop into tradition! Roth Fontina Original cheese is traditional Swedish-style; it’s smooth with a mild finish and an ideal match in this recipe with Shullsburg Cheddar. Shullsburg Creamery has been making their time-honored cheddar since 1938, and today, it continues with the best ingredients.

servings
8

Ingredients



















Cooking Instructions

For meatballs:


1

Heat oven to 400°F. 


2

Combine bread and milk in small bowl. Let stand for 10 minutes. Rub into a paste consistency. Whisk egg yolk, parmesan, parsley and garlic in a large bowl. Add bread mixture; stir to combine. Crumble beef and pork over parmesan mixture; mix well. Season with salt and pepper as desired.


3

Roll meat mixture into rounded teaspoon-size balls. Place on an aluminum foil-lined 15 x 10-inch baking sheet. Bake for 12-15 minutes or until a meat thermometer reads 160°F. Remove from oven; set aside and keep warm.


For mac and cheese:


1

Cook pasta according to package directions until al dente; drain.


2

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in 3 1/2 cups milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and fontina until melted. Stir in pasta and reserved meatballs. Add remaining milk until desired consistency; heat through, stirring constantly. Remove from the heat.


3

Garnish with additional parsley leaves if desired.


Recipe Tip:
  • Anybrand of Wisconsin cheddar or fontina can be used.
  • To make the meatballs ahead, prepare and bake them as directed. Cool. Cover and refrigerate in an airtight container for up to 3 days. Reheat meatballs until a thermometer reads 165°F before stirring into the mac and cheese.
cheese iconCheesemonger Tip:
Fontina is a very mild, melting cheese ideal shredded for sauces and sliced for grilled sandwiches.

Ingredients



















Cooking Instructions

For meatballs:


1

Heat oven to 400°F. 


2

Combine bread and milk in small bowl. Let stand for 10 minutes. Rub into a paste consistency. Whisk egg yolk, parmesan, parsley and garlic in a large bowl. Add bread mixture; stir to combine. Crumble beef and pork over parmesan mixture; mix well. Season with salt and pepper as desired.


3

Roll meat mixture into rounded teaspoon-size balls. Place on an aluminum foil-lined 15 x 10-inch baking sheet. Bake for 12-15 minutes or until a meat thermometer reads 160°F. Remove from oven; set aside and keep warm.


For mac and cheese:


1

Cook pasta according to package directions until al dente; drain.


2

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in 3 1/2 cups milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and fontina until melted. Stir in pasta and reserved meatballs. Add remaining milk until desired consistency; heat through, stirring constantly. Remove from the heat.


3

Garnish with additional parsley leaves if desired.


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