One rainy afternoon last fall, my grandson asked if we could make “something cheesy with meatballs.” I smiled, because right then I knew we were in for a good kitchen day. As a retired teacher and now a full-time food blogger with a cozy little kitchen tucked in the back of my farmhouse, these are the moments that bring me pure joy – rolling up sleeves, sharing skills, and passing down recipes one generation at a time.
The dish we ended up with? A bubbling skillet of meatball macaroni and cheese that filled the house with the most comforting aroma of baked pasta, rich sauce, and toasty Parmesan.
I’ve always believed in hearty, homey meals that bring people together, and this one does just that. It reminds me of Sunday dinners growing up, when macaroni and meatballs showed up often on the table, but never together. I wanted to bridge that memory, fusing creamy mac and cheese with tender meatballs for the ultimate comfort dish.
What I love about this recipe is its honest simplicity. There’s nothing fancy or fussy here, just real, good ingredients cooked the right way. It’s the kind of meal you pull out for a cold evening, a family potluck, or even a casual get-together with friends. And once those cheesy edges crisp up in the oven? You’ll be hooked.
It’s cheesy, meaty, and layered with nostalgia, exactly how comfort food should be.
Short Description
A cozy, family-style baked dish that combines creamy macaroni and cheese with homemade Italian meatballs, baked until bubbly and golden. A warm, hearty meal perfect for gatherings or weeknight comfort.
Key Ingredients
For the Meatballs
- ½ lb ground beef
- ½ lb sweet Italian sausage meat
- 2 large eggs, lightly beaten
- ½ cup dried breadcrumbs
- 1 cup grated or shredded Parmesan cheese
- 1 tsp coarse salt
- 1 tsp freshly cracked black pepper
For the Macaroni and Cheese
- ¾ lb elbow noodles
- 3 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2½ cups whole milk
- ¾ lb shredded cheese (cheddar, mozzarella, or a mix)
- Salt and pepper to taste
- Pinch of ground nutmeg
Tools Needed
- Large pot
- Medium saucepan
- Baking sheet
- Whisk and silicone spoon
- Large mixing bowl or stand mixer
- 9×13-inch baking dish or oven-safe skillet
- Cheese grater
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook elbow noodles 2 minutes less than the package instructions for al dente. Drain and set aside — do not rinse or oil the pasta.
Step 2: Make the Meatball Mixture
In a large bowl or stand mixer, combine ground beef, sausage meat, eggs, breadcrumbs, Parmesan, salt, and pepper. Mix just until combined — avoid overmixing to keep the meatballs tender.
Step 3: Shape and Broil the Meatballs
Form into 1-inch balls and place them on a greased baking sheet. You should get about 30 meatballs.
Set oven rack to the second-highest level and broil for 5–6 minutes, shaking the pan a few times for even browning. The internal temperature should hit 160°F. Set aside.
Step 4: Make the Cheese Sauce
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute — don’t let it brown.
Slowly pour in the milk while whisking. Switch to a silicone spoon and stir until the sauce simmers and thickens slightly. Avoid boiling.
Step 5: Stir in the Cheese
Remove the sauce from heat. Add shredded cheese in batches, stirring until fully melted and smooth. If needed, place back on the warm burner to help it melt. Season with salt, pepper, and a pinch of nutmeg.
Step 6: Combine Pasta and Cheese Sauce
Add cooked pasta to the sauce. Mix thoroughly to coat every noodle.
Step 7: Assemble and Bake
Transfer the cheesy pasta to a greased baking dish. Nestle the cooked meatballs evenly throughout the top.
Bake at 325°F for 20 minutes, or until the dish is bubbling throughout. For more browning, place under the broiler for 1–2 minutes — watch carefully to avoid burning.
Why You’ll Love This Recipe
Ultimate Comfort Food: Creamy, cheesy pasta and juicy meatballs in every bite.
Family-Friendly: A dish both kids and adults love, simple, nostalgic, and hearty.
Make-Ahead Option: You can prep the components ahead and bake when ready.
Balanced Flavor: Nutmeg, sharp cheese, and seasoned meat bring depth and warmth.
Versatile: Works well as a main dish, or as a show-stopping potluck contribution.
Mistakes to Avoid & Solutions
Overmixing the Meatball Mixture:
Solution: Mix just until ingredients come together. Overmixing makes them dense.
Boiling the Cheese Sauce:
Solution: Keep the heat moderate and remove the pan from the burner once the sauce simmers. Boiling can curdle the milk and make the sauce grainy.
Rinsing the Pasta:
Solution: Never rinse your pasta, the starch helps the cheese sauce cling better.
Uneven Meatball Browning:
Solution: Shake the baking sheet a couple of times during broiling and watch them closely.
Using Pre-Shredded Cheese:
Solution: Freshly shred your cheese for a smoother, creamier sauce. Pre-shredded often contains anti-caking agents that affect melting.
Serving and Pairing Suggestions
Main Dish: Serve hot from the oven with a side salad or roasted vegetables.
Family Style: Perfect for a weekend dinner or a cozy potluck.
Pair With: Garlic bread, sautéed greens, or a crisp Caesar salad.
Drinks: A glass of red wine like Chianti, or even sparkling water with lemon.
Storage and Reheating Tips
Storing: Cool completely and store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Use freezer-safe containers.
Reheating (Oven): Cover with foil and bake at 325°F for 15–20 minutes.
Reheating (Microwave): Heat individual portions in 45-second intervals, stirring halfway. Add a splash of milk if needed.
FAQs
1. Can I make the meatballs ahead of time?
Yes! You can shape and refrigerate them up to 24 hours in advance or freeze raw meatballs and cook directly from frozen.
2. What cheese works best for the sauce?
A mix of sharp cheddar and mozzarella melts beautifully. Fontina or Gruyère add a lovely richness.
3. Can I use plant-based meat or dairy?
You can substitute with plant-based ground “meat” and vegan cheeses. Choose unsweetened plant milk and add a little nutritional yeast for depth.
4. My cheese sauce turned grainy — what happened?
It likely boiled. Always melt cheese off heat and don’t rush it.
5. Can I make this dish gluten-free?
Yes. Use gluten-free pasta, gluten-free breadcrumbs, and swap flour with a gluten-free blend or cornstarch for the roux.
Tips & Tricks
Use a stand mixer on low to combine meatball ingredients without overworking.
Line your baking sheet with parchment for easier cleanup.
Add a touch of mustard powder to the cheese sauce for extra tang.
If reheating leftovers, stir in a little warm milk to bring back creaminess.
Want extra crunch? Sprinkle a light topping of breadcrumbs mixed with Parmesan before baking.
Recipe Variations
Spicy Meatball Mac & Cheese
Add 1 tsp red pepper flakes to the meatball mix.
Swap ½ of the cheese with Pepper Jack or spicy cheddar.
Veggie-Loaded Version
Sauté chopped spinach, mushrooms, or zucchini and fold into the cheese sauce before adding the pasta.
BBQ Twist
Mix ¼ cup BBQ sauce into the meatballs and use smoked Gouda in the cheese sauce.
Creamy Tomato Mac & Cheese
Stir in ½ cup tomato purée or marinara into the cheese sauce for a tangy tomato-cheese hybrid.
Mini Casserole Cups
Divide everything into muffin tins for single-serve mac and cheese meatball bites. Great for parties or kids’ lunches.
Final Thoughts
Every time I pull this bubbling dish from the oven, it fills my kitchen with warmth — not just from the heat, but from the joy it brings to those who gather around the table.
I’ve shared this meatball macaroni and cheese with neighbors, students from my teaching days, and, of course, my grandchildren. Each time, it earns smiles, requests for seconds, and quiet moments where everyone just… savors.
Cooking like this, slow and intentional, reminds me why I traded the classroom for the kitchen. I may not stand at a chalkboard anymore, but I’m still teaching — just now, through recipes, stories, and flavors passed down with love.
This dish may not be fancy, but it’s heartfelt. And sometimes, that’s all a meal needs to be.
Easy Meatball Macaroni And Cheese Recipe
Print ThisIngredients
- For the Meatballs
- ½ lb ground beef
- ½ lb sweet Italian sausage meat
- 2 large eggs, lightly beaten
- ½ cup dried breadcrumbs
- 1 cup grated or shredded Parmesan cheese
- 1 tsp coarse salt
- 1 tsp freshly cracked black pepper
- For the Macaroni and Cheese
- ¾ lb elbow noodles
- 3 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2½ cups whole milk
- ¾ lb shredded cheese (cheddar, mozzarella, or a mix)
- Salt and pepper to taste
- Pinch of ground nutmeg
Instructions
Step 1: Cook the Pasta
Boil salted water. Cook elbow noodles 2 minutes less than package instructions. Drain and set aside, don’t rinse or oil.
Step 2: Make the Meatball Mixture
In a bowl or stand mixer, mix ground beef, sausage, eggs, breadcrumbs, Parmesan, salt, and pepper just until combined.
Step 3: Shape & Broil Meatballs
Form 1-inch balls (about 30) and place on a greased baking sheet. Broil 5–6 minutes on the second-highest rack, shaking the pan a few times. Internal temp should be 160°F. Set aside.
Step 4: Make the Cheese Sauce
Melt butter, whisk in flour, and cook for 1 minute without browning. Slowly add milk, whisking constantly. Stir until it simmers and thickens slightly — don’t boil.
Step 5: Stir in Cheese
Remove from heat. Stir in shredded cheese until smooth. Return to warm burner if needed. Season with salt, pepper, and nutmeg.
Step 6: Combine Pasta & Sauce
Add pasta to the cheese sauce and mix until fully coated.
Step 7: Assemble & Bake
Pour mac and cheese into a greased baking dish. Nestle meatballs on top. Bake at 325°F for 20 minutes, until bubbly. Broil 1–2 minutes if desired for extra browning — watch closely.
