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Ingredients
- 1 stick butter
- 1/3 cup flour
- 1 cup milk
- 10 ounces Velveeta, cut in chunks
- 2 cups cheddar cheese
- Salt and pepper and red pepper
- Cooked drained pasta
- Spaghetti sauce
- Frozen meatballs, cooked
Preparation
Step 1
In pasta pot, add butter and let it melt. Don't let it burn. Once melted, whisk about flour, Whisk it good so it doesn't get lumpy. Let it cook, about 5 minutes, until bubbly; whisk it periodically.
Add milk. Whisk in and let it thicken up a little.
Stir Velveeta and cheddar into cream sauce until cheeses are melted. Season with salt, pepper, a little red pepper to taste.
Add previously cooked, drained pasta. Stir.
Place into a sprayed 13x9-inch baking dish. Sprinkle with more shredded cheese.
Mix meatballs enough spaghetti sauce to coat meatballs. Heat. Top meatballs and sauce over macaroni.
Cover with foil (sprayed with oil) and bake for about 20 minutes until hot all the way through.