Meatballs and macaroni cheese

    1 hour

    I cheat by using shop bought meatballs, but feel free to make your own. A very filling dinner that's a favourite with all the family.

    Languedoc-Roussillon, France
    6 people made this

    Serves: 4 

    • 20 meatballs
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1 courgette, sliced
    • 150g mushrooms, sliced
    • 1 red pepper, sliced
    • 1 tin chopped tomatoes
    • sprinkling mixed herbs
    • 400g macaroni or penne pasta
    • For the cheese sauce
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 300ml milk
    • 100g grated Cheddar cheese
    • 25g grated Cheddar, for sprinkling on top

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Put on a pan of water for the pasta.
    2. Brown the meatballs in a wok or deep frying pan, add the onion, garlic, courgette and mushrooms. Heat for 5 minutes.
    3. Add the red pepper slices and tin of chopped tomatoes. Stir in the herbs and simmer for 15 minutes.
    4. When the water is boiling add the pasta and cook to taste. Drain the pasta and set to one side.
    5. In a saucepan, melt the butter and add the flour to make a roux. Add the milk and bring to the boil, stirring continuously. Add the 100g grated cheese.
    6. Place the meatballs, veg and tomato based sauce in an ovenproof dish. Stir the cooked pasta into the cheese sauce. Cover the meatballs with the cheesy sauce. Sprinkle the remaining cheese (25g) over the top.
    7. Bake in the oven until cheese is melted. Serve and enjoy!

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