Can I make the meatballs ahead of time?

Absolutely! You can make and shape the meatballs a day in advance and store them in the fridge, or freeze them raw for up to three months. Just bake as directed when you’re ready to cook.

What’s the best way to get a creamy cheese sauce?

Use whole milk and shred your own cheese—pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts. Also, whisk constantly when adding the milk and cheese for the silkiest texture.

Can I use a different kind of pasta?

Definitely. Shells, rotini, fusilli, or even gemelli all work beautifully—just make sure it’s a short, sturdy shape to catch those meatballs and soak up the sauce.

How do I prevent the pasta from turning mushy?

Cook the pasta just shy of al dente and mix everything together right before serving. If you’re making this dish ahead, keep pasta slightly firmer so it holds up when reheated.

Mini Meatball Mac and Cheese Recipe

Description

Mini Meatball Mac and Cheese combines juicy homemade beef and pork meatballs with a creamy, two-cheese macaroni for a comforting, crowd-pleasing main course. Each bite gives a perfect balance of savory, cheesy pasta and tender meatballs, ideal for family dinners or gatherings.

Ingredients

Units Scale

For the Meatballs

1/2 pound ground beef
1/2 pound ground pork
1 cup dry bread crumbs
1/4 cup Parmesan cheese, grated
2 eggs
2 small garlic cloves, pressed or minced
1/4 cup parsley, minced
Kosher salt and freshly ground black pepper, to taste

For the Mac and Cheese

1 pound small pasta (elbow macaroni, shells, or rotelle)
6 tablespoons butter
1/4 cup all-purpose flour
4 cups whole milk, divided
4 cups medium cheddar cheese, shredded
2 cups fontina cheese, shredded
Kosher salt and freshly ground black pepper, to taste
Minced parsley, for serving

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Instructions

Preheat Oven: Preheat your oven to 450°F to prepare for baking the mini meatballs.
Mix Meatball Ingredients: In a medium-sized bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, eggs, garlic, parsley, salt, and pepper. Use your hands to thoroughly mix the ingredients until fully incorporated.
Shape and Arrange Meatballs: Use a melon baller or rounded ½ tablespoon measuring spoon to scoop the meat mixture onto a parchment or foil-lined sheet pan. Gently roll each scoop between your palms to form small meatballs and place them back on the pan.
Bake Meatballs: Bake the meatballs for 7-10 minutes, or until they are lightly browned and just cooked through. Remove from the oven and set aside.
Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta 1-2 minutes less than the package suggests to keep it al denté. Drain and set aside.
Prepare Cheese Sauce: In a deep-bottom saucepan over medium heat, melt the butter. Add flour and whisk briskly for about 2 minutes to cook off the raw taste. Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
Add Cheeses and Season: Stir in the shredded cheddar and fontina cheese until melted and smooth. Season with salt and pepper to taste.
Combine Pasta, Cheese Sauce, and Meatballs: In a large bowl, mix the cooked pasta with the cheese sauce until evenly coated. Gently fold in the mini meatballs, ensuring everything is well combined.
Serve: Sprinkle with minced parsley and serve immediately for the best texture and flavor.

Notes

Use high-quality cheese for creamier, richer cheese sauce.
Pasta can be cooked ahead to save time on busy nights.
Meatballs freeze well if you want to make them in advance.
Add a pinch of nutmeg to the cheese sauce for extra flavor.

Nutrition

Serving Size: 1 serving (approx. 1/10 of recipe)
Calories: 550
Sugar: 6g
Sodium: 690mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 2g
Protein: 30g
Cholesterol: 135mg