Meatball Mac and Cheese
A hearty meatball mac and cheese casserole features penne, a rich Alfredo sauce, and frozen meatballs, baked until bubbly and golden.
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Instructions
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Preheat oven to 375 F and prepare a 9x13-inch baking dish with nonstick spray.
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Bring a large pot of salted water to a boil and cook penne according to package directions; drain well.
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Melt butter in a large saucepan over medium heat, then cook onion and garlic until tender (5-7 minutes).
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Stir Alfredo sauce and milk into the onion mixture and heat until steaming.
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Incorporate Havarti, provolone, mozzarella, and 1/2 cup Parmesan into the sauce, cooking over low heat until melted.
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Fold in the drained pasta and meatballs.
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Transfer the mixture to the prepared dish and top with the remaining 1/4 cup Parmesan.
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Bake for 25-30 minutes, or until bubbly and the cheese begins to brown.