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Macaroni and Cheese Casserole with Meatballs

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  • Prep 20 min
  • Total 55 min
  • Servings 4
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White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Updated Jan 24, 2014
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Ingredients

  • 8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
  • 3 cups uncooked rotini pasta (8 oz)
  • 2 1/4 cups milk
  • 1 package (1.8 oz) white sauce mix
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon butter or margarine, melted
  • 3 tablespoons Progresso™ Italian-style dry bread crumbs
  • 2 medium green onions, chopped (2 tablespoons)
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
  • 3
    Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Our Easy Meatball recipe would be a delicious variation.
  • tip 2
    For a great go-with for this family-favorite casserole, pick up a bag of mixed greens, cut a tomato into wedges and toss with Italian dressing.

Nutrition

710 Calories, 31g Total Fat, 40g Protein, 70g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
16g
81%
Trans Fat
1g
Cholesterol
125mg
42%
Sodium
1690mg
70%
Potassium
530mg
15%
Total Carbohydrate
70g
23%
Dietary Fiber
4g
17%
Sugars
10g
Protein
40g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
60%
60%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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