The Humpherys Family

Macaroni and Cheese Casserole with Meatballs

Source  Betty Crocker
Recipe Added:  10/16/2014
16-oz bag Italian-style meatballs, thawed
3 cups uncooked rotini pasta
2 1/4 cups milk
1 pkg (1.8 oz) white sauce mix
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1 Tbsp butter, melted
3 Tbsp Italian-style dry bread crumbs
2 medium green onions, chopped
Heat oven to 350°F. Spray a 9x9 glass baking dish. Cook and drain pasta as directed on pkg 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. Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
Notes
May use jars of Alfredo sauce or other white sauce in place of dry mix and milk. Use any combination of cheeses: Cheddar, Mozzarella, Colby, Jack.
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