Ingredients
1 cup elbow macaroni (uncooked)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon salt (for mac and cheese)
1/4 teaspoon black pepper (for mac and cheese)
1 1/2 pounds ground beef (80/20 or 85/15)
1/2 cup panko breadcrumbs
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1 teaspoon salt (for meatballs)
1/2 teaspoon black pepper (for meatballs)
1 tablespoon olive oil (for greasing)
1/2 cup extra shredded cheddar cheese (optional topping)
Instructions
1. Step 1: Prepare the Mac & Cheese Filling
2. Cook the Macaroni: Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
3. Make the Roux: In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light golden paste forms.
4. Add Milk: Gradually whisk in the milk, pouring slowly to avoid lumps. Continue whisking until the sauce thickens and begins to bubble gently.
5. Melt the Cheese: Reduce the heat to low. Stir in the shredded cheddar cheese, salt, and pepper until the cheese fully melts and the sauce becomes smooth and creamy.
6. Combine: Add the cooked macaroni to the cheese sauce. Stir until the pasta is evenly coated. Transfer to a shallow dish and let cool completely (refrigerate 30 minutes to 1 hour to firm up).
7. Step 2: Prepare the Meatball Mixture
8. In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.
9. Step 3: Assemble the Meatball Bombs
10. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or 9×13 inch baking dish with olive oil.
11. Take about 2-3 tablespoons of the meatball mixture and flatten into a thin patty (3-4 inches in diameter) in your palm.
12. Place a small spoonful (about 1 tablespoon) of cooled mac and cheese in the center.
13. Carefully gather the edges of the patty around the filling and pinch to seal. Roll gently between your palms to form a smooth ball. Ensure no mac and cheese peeks out.
14. Place seam-side down on the prepared baking sheet. Repeat with remaining ingredients.
15. Step 4: Bake the Meatball Bombs
16. Bake for 20-25 minutes.
17. If desired, after 20-25 minutes, sprinkle extra shredded cheddar cheese over the top of each meatball and bake for an additional 5-10 minutes, until meatballs are cooked through (internal temperature reaches 160°F/71°C) and cheese is melted and bubbly.
18. Let rest for a few minutes before serving.
Notes
Pro Tips:
– Cook pasta al dente to avoid mushiness.
– Cool mac and cheese completely before stuffing to prevent leaks.
– Dampen your hands with water or oil to prevent sticking.
– Seal meatballs well to keep filling inside.
– Do not overmix the meat mixture.
– Use a meat thermometer to ensure doneness.
– Make meatballs uniform size for even cooking.
– Assemble a day ahead and refrigerate; add 5-10 minutes to bake time.
Storage & Reheating:
– Refrigerate leftovers in an airtight container for 3-4 days.
– Freeze cooked or uncooked meatballs: flash freeze, then store in freezer bags for 2-3 months.
– Reheat in oven at 350°F for 15-20 minutes (refrigerated) or 25-35 minutes (frozen). Air fryer: 350°F for 8-12 minutes (refrigerated) or 15-20 minutes (frozen). Microwave with damp paper towel in 1-minute intervals (texture may suffer).
What to Serve: Fresh green salad, roasted vegetables, steamed green beans, garlic bread, or coleslaw.
Substitutions:
– Meat: Use ground turkey, chicken, pork, or Italian sausage. For vegetarian, use plant-based ground meat or mushrooms/lentils.
– Cheese: Try Gruyere, Fontina, Monterey Jack, or pepper jack in the filling.
– Gluten-free: Use gluten-free pasta and breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 3 meatball bombs
- Calories: 510
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg