Macaroni and Cheese Casserole with Meatballs

By á-5133

White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.

Ingredients

• 8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
• 3 cups uncooked rotini pasta (8 oz)
• 2 1/4 cups milk
• 1 package (1.8 oz) white sauce mix
• 1 cup shredded Cheddar cheese (4 oz)
• 1 cup shredded mozzarella cheese (4 oz)
• 1 tablespoon butter or margarine, melted
• 3 tablespoons Progresso® Italian-style dry bread crumbs
• 2 medium green onions, chopped (2 tablespoons)

Details

Servings 4
Preparation time 20mins
Cooking time 75mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.

Meanwhile, 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.