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 Chipotle Paste in both the meatballs and the cheese sauce giving a beautiful smoky flavour throughout the dish.
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. 1inch 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.
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 while for about 5 mins (this will cook the flour and avoid the sauce having a raw flour flavour).
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!)