Instructions
Step 1: In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning until combined. /n
Step 2: Roll the mixture into small meatballs. /n
Step 3: Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Remove and set aside. /n
Step 4: In the same skillet, add macaroni, beef broth, and heavy cream. Bring to a simmer. /n
Step 5: Cover and cook for 8–10 minutes until the pasta is tender. /n
Step 6: Return the meatballs to the skillet and stir gently. /n
Step 7: Add cheddar and mozzarella cheese, stirring until melted and creamy. /n
Step 8: Season with paprika and onion powder, then simmer for another 2–3 minutes. /n
Step 9: Serve hot, garnished with extra cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk or broth to restore creaminess. You can also microwave in short intervals, stirring between each. Freeze for up to 2 months and thaw before reheating.
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