Meatball Mac and Cheese
Meatball Mac and Cheese
Our Mexican Macaroni and Cheese proved so popular that we decided that we needed another. When we asked ourselves how do we make mac n cheese better? it wasn't long before we came up with meatballs. It really did taste as good as it looks.
For this meatball mac and cheese recipe, we used a little of our Gran Luchito Chipotle Paste in both the meatballs and the cheese sauce giving a beautiful smoky flavour throughout the dish.
Serves 5
Prep 45 mins
Cook 45 mins
Ingredients
Meatballs
- 150ml / 5 fl. oz Milk
- 100g / 1 1/2 oz Panko breadcrumbs
- 300g / 10 oz Minced beef
- 200g / 7 oz Minced pork
- 1 Onion
- 1 Garlic clove
- 2 teaspoons Gran Luchito Chipotle Paste
- 2 tablespoons Water
- 1 Handful parsley (finely chopped)
- 1 teaspoon Dried oregano
- 65g / 2 oz Pancetta/bacon lardons
- Salt
- Pepper
The Rest
- 500g / 1.1 lb Dried macaroni
- 70g / 2 1/2 oz Butter
- 70g / 2 1/2 oz Flour
- 1 heaped tablespoon Gran Luchito Chipotle Paste
- 150g / 5 oz Grated mature cheddar cheese
- 150g / 5 oz Mozzarella
- 500ml / 4 cups of full fat milk
- 2 Spring onions
- Salt
- Pepper
KCAL:
213
FAT:
8.6g
Saturates:
4.4g
Carbs:
20.6g
Sugars:
2.1g
Fibre:
1.6g
Protein:
12g
Salt:
0.68g
Nutrition: PER SERVING
Method
Meatballs
- Firstly, combine the breadcrumbs with the milk and stir. Leave to soak in while you prepare the other ingredients.
- Cook pancetta until cooked through. Place on a chopping board and chop finely before returning to the pan. Lower the heat.
- Add the onion and garlic to a food processor (alternatively just grate them).
- Add onion and garlic to the pancetta, along with oregano and Gran Luchito Chipotle Paste. Stir and cook for about 7-8 mins.
- Add a splash of water, stir and continue to cook until evaporated (5-6 mins). Leave to cool slightly.
- In a large bowl, combine the pancetta mixture with the soaked breadcrumbs, the minced beef and pork, parsley and a good pinch of salt and pepper.
- Mix well (with your hands preferably) and form into small balls (approx. 2.5cm / 1 inch in diameter). Pile on a plate and refrigerate for at least half an hour.
- Griddle, fry or roast the meatballs to give them some colour (they don’t need to be completely cooked through as they’ll be in the oven later).
Mac ‘n’ Cheese
- Cook pasta in salted boiling water until slightly undercooked (it will finish in the oven). Drain and add a drizzle of olive oil to prevent from sticking together.
- Pre-heat the oven to 180C / 350F.
- Meanwhile, add butter to a frying pan over a medium heat. Once melted, add the flour and stir until it forms a paste. Continue to stir well for about 5 mins (this will cook the flour and avoid the sauce having a raw flour flavour).
- Add the Gran Luchito Chipotle Paste and stir in.
- Add the milk and whisk continuously, bringing it to the boil slowly. It will begin to thicken. At this point, add the grated cheese (hold back a small handful of cheddar for the top) and stir in until melted.
- Taste a little and season to taste.
- Stir the macaroni into the cheese sauce and add to oven-proof dish. Add the meatballs and push them into the pasta, leaving the tops poking out. Top with the roughly sliced spring onion and extra cheddar cheese.
- Bake for about 30mins. Finish off with a blast under the grill to get the top crispy (don’t burn it!)
What you’ll need
Goes well with...
Meatball Mac and Cheese
Our Mexican Macaroni and Cheese proved so popular that we decided that we needed another. When we asked ourselves how do we make mac n cheese better? it wasn't long before we came up with meatballs. It really did taste as good as it looks.
For this meatball mac and cheese recipe, we used a little of our Gran Luchito Chipotle Paste in both the meatballs and the cheese sauce giving a beautiful smoky flavour throughout the dish.
Ingredients
Meatballs
- 150ml / 5 fl. oz Milk
- 100g / 1 1/2 oz Panko breadcrumbs
- 300g / 10 oz Minced beef
- 200g / 7 oz Minced pork
- 1 Onion
- 1 Garlic clove
- 2 teaspoons Gran Luchito Chipotle Paste
- 2 tablespoons Water
- 1 Handful parsley (finely chopped)
- 1 teaspoon Dried oregano
- 65g / 2 oz Pancetta/bacon lardons
- Salt
- Pepper
The Rest
- 500g / 1.1 lb Dried macaroni
- 70g / 2 1/2 oz Butter
- 70g / 2 1/2 oz Flour
- 1 heaped tablespoon Gran Luchito Chipotle Paste
- 150g / 5 oz Grated mature cheddar cheese
- 150g / 5 oz Mozzarella
- 500ml / 4 cups of full fat milk
- 2 Spring onions
- Salt
- Pepper
How to make it
Meatballs
- Firstly, combine the breadcrumbs with the milk and stir. Leave to soak in while you prepare the other ingredients.
- Cook pancetta until cooked through. Place on a chopping board and chop finely before returning to the pan. Lower the heat.
- Add the onion and garlic to a food processor (alternatively just grate them).
- Add onion and garlic to the pancetta, along with oregano and Gran Luchito Chipotle Paste. Stir and cook for about 7-8 mins.
- Add a splash of water, stir and continue to cook until evaporated (5-6 mins). Leave to cool slightly.
- In a large bowl, combine the pancetta mixture with the soaked breadcrumbs, the minced beef and pork, parsley and a good pinch of salt and pepper.
- Mix well (with your hands preferably) and form into small balls (approx. 2.5cm / 1 inch in diameter). Pile on a plate and refrigerate for at least half an hour.
- Griddle, fry or roast the meatballs to give them some colour (they don’t need to be completely cooked through as they’ll be in the oven later).
Mac ‘n’ Cheese
- Cook pasta in salted boiling water until slightly undercooked (it will finish in the oven). Drain and add a drizzle of olive oil to prevent from sticking together.
- Pre-heat the oven to 180C / 350F.
- Meanwhile, add butter to a frying pan over a medium heat. Once melted, add the flour and stir until it forms a paste. Continue to stir well for about 5 mins (this will cook the flour and avoid the sauce having a raw flour flavour).
- Add the Gran Luchito Chipotle Paste and stir in.
- Add the milk and whisk continuously, bringing it to the boil slowly. It will begin to thicken. At this point, add the grated cheese (hold back a small handful of cheddar for the top) and stir in until melted.
- Taste a little and season to taste.
- Stir the macaroni into the cheese sauce and add to oven-proof dish. Add the meatballs and push them into the pasta, leaving the tops poking out. Top with the roughly sliced spring onion and extra cheddar cheese.
- Bake for about 30mins. Finish off with a blast under the grill to get the top crispy (don’t burn it!)
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
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