Let’s be honest. The only thing more comforting than a good meatball is a big bowl of mac ‘n cheese. Thankfully, Daniel Holzman, owner of The Meatball Shop, has invented a way for you to have both at the exact same time. And he came down to the Spoon University office to show us how to make it – hack style. Brace yourself for mac ‘n cheese meatballs.
This is episode 4 of our newest video series in collaboration with Food & Wine called, “The College Try.” We challenge our favorite, most adventurous chefs to create awesome food with typical college cooking equipment and ingredients. The results are pretty epic, so you should definitely start making the most of that dorm room life. Game on. (Check out Episode 1 to learn how to make mezcal worm salt.)
Mac 'n Cheese Meatballs
- Prep Time:20 minutes
- Cook Time:12 minutes
- Total Time:32 minutes
- 10 cup water
- 2 boxes macaroni
- 3 tablespoon butter
- 1 lb ground beef
- 1/2 lb cheddar cheese
- 1 egg
- 1/2 cup breadcrumbs
- 1 1/2 teaspoon salt
- 2 cup milk
- 1 packet cheese powder from mac n cheese package
Add both boxes of macaroni to a coffee pot.
Pour water into coffee pot and brew the water over the macaroni.
Add 1 tbsp butter to the mac.
Set your mac aside and add milk to the coffee pot.
Add 2 tbsp butter to the milk.
Turn your ‘keep-warm’ setting to high on your coffee machine to melt the butter.
Add ground beef, cheddar cheese, egg, breadcrumbs, salt, and macaroni to a bowl. Mix thoroughly.
Mold your mixture into 2-inch wide balls.
Place balls onto a greased baking sheet and bake in a toaster oven at 450ºF for 12 minutes.
Whisk cheese powder into the milk and butter mixture from before to make cheese sauce.
Plate the meatballs on top of a layer of cheese sauce.