Meatball Mac and Cheese
Ingredients
- 2 (8.5-oz) pouches ready elbow macaroni
- 1 (12-oz) pkg fully cooked Italian-style chicken meatballs
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% reduced-fat milk
- 1½ cups marinara sauce
- 1½ cups shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions. Arrange meatballs on a rimmed baking sheet. Bake 8 to 10 minutes or until thoroughly heated.
- Melt butter in a saucepan over medium-high heat. Whisk in flour, and cook 2 minutes, whisking constantly. Add milk and marinara sauce; cook, whisking constantly, 5 minutes until thickened. Remove from heat.
- Stir in 1 cup cheese until melted. Stir in pasta and meatballs. Top with ½ cup cheese. Cover and cook 1 minute or until cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
457
|
457
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 24 | 24 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 943 | 943 |
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