Mac and Cheese Stuffed Meatballs (Print View)

Tender beef meatballs filled with cheesy macaroni, oven-baked for a twist on favorite comfort foods.

# Components:

→ For the Mac and Cheese

01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ For the Meatballs

08 - 1 1/2 pounds ground beef
09 - 1/2 cup breadcrumbs
10 - 1 large egg
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon ground black pepper

→ For Baking (Optional)

17 - 1 cup marinara sauce
18 - 1/2 cup shredded mozzarella cheese

# Directions:

01 - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the whole milk, stirring continuously until the mixture thickens, approximately 2-3 minutes.
04 - Remove the saucepan from heat. Stir in the shredded sharp cheddar cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Gently fold in the cooked elbow macaroni. Allow this mixture to cool for 10 minutes.
05 - In a large mixing bowl, combine the ground beef, breadcrumbs, large egg, grated Parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are just incorporated; avoid overmixing.
06 - Take approximately 2 tablespoons of the meat mixture and flatten it into a disc in the palm of your hand. Place one heaping teaspoon of the cooled mac and cheese mixture in the center of the meat disc. Carefully seal the meat around the filling, shaping it into a ball. Repeat this process with the remaining meat and mac and cheese mixture.
07 - Place the prepared stuffed meatballs onto the lined baking sheet, ensuring they are not overcrowded.
08 - Bake for 20-22 minutes, or until the meatballs are nicely browned and cooked through.
09 - If desired, spoon marinara sauce over the baked meatballs and sprinkle with shredded mozzarella cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
10 - Serve the Mac and Cheese Stuffed Meatballs hot. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Easy to customize with your favorite cheeses and spices
  • Perfect for using leftover mac and cheese
  • Impressive presentation without complicated steps
  • Hearty enough for a main dish or great as a party appetizer
  • Family-tested and keeps well for leftovers
02 -
  • Packed with protein and calcium
  • Surprisingly kid approved even for picky eaters
  • Can be assembled ahead and baked just before serving
03 -
  • Wet your hands before shaping the meatballs to keep the meat mixture from sticking
  • Flatten the beef thinner than you think so you can easily fold it over the cheese without creating large cracks
  • If the filling starts to ooze out during baking pinch the seams tighter next time or chill the stuffed meatballs for fifteen minutes before baking for a stronger seal
  • Use freshly shredded cheeses for both melt and flavor store bought pre shredded cheese is coated in starch and will not melt as smoothly
  • Do not skip letting the mac and cheese cool off enough before stuffing or you risk leaks

Return