Macaroni and Cheese Casserole with Meatballs

 

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)

• 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.