Instructions
Step 1 Preheat oven to 375°F (190°C) and lightly grease a baking dish. /nStep 2 Cook macaroni according to package instructions until al dente. Drain and set aside. /nStep 3 In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper, then form into small meatballs. /nStep 4 Heat olive oil in a skillet over medium heat and cook meatballs until browned and cooked through. Remove and set aside. /nStep 5 In a saucepan, melt butter and stir in flour, cooking for 1 minute. Gradually whisk in milk and cream until smooth. /nStep 6 Stir in cheddar, mozzarella, and Parmesan cheese until melted and creamy. Season with paprika, salt, and pepper. /nStep 7 Combine cooked macaroni and meatballs with the cheese sauce and mix well. /nStep 8 Transfer to the prepared baking dish and spread evenly. /nStep 9 Bake for 20–25 minutes until bubbly and lightly golden on top. /nStep 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave in portions.
Add a splash of milk when reheating to keep the sauce creamy.
This dish can be frozen for up to 2 months; thaw before reheating.
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