# Components:
→ For the Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup whole milk
04 - 1 tablespoon unsalted butter
05 - 1/2 tablespoon all-purpose flour
06 - Pinch of salt
07 - Pinch of black pepper
→ For the Meatballs
08 - 1.5 lb ground beef (80/20 blend)
09 - 1/3 cup breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1 large egg
12 - 2 tablespoons milk
13 - 2 cloves garlic, minced
14 - 1 teaspoon salt
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
→ For Baking
18 - 1 cup marinara sauce
19 - 1/2 cup shredded mozzarella cheese (optional)
20 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Cook macaroni in salted boiling water until al dente. Drain and set aside.
03 - In a small saucepan, melt butter over medium heat. Stir in flour and cook for 30 seconds. Gradually whisk in milk, cooking until slightly thickened (about 2 minutes). Add cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
04 - Combine cooked macaroni with the cheese sauce. Let cool for 10 minutes to firm.
05 - In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, oregano, and basil until just combined. Avoid overmixing.
06 - Divide meat mixture into 12 equal portions. Flatten each into a disc. Place 1 tablespoon of mac and cheese in the center and gently wrap the meat around, sealing well to form a ball.
07 - Arrange stuffed meatballs on the prepared baking sheet.
08 - Bake for 20 minutes.
09 - Remove from oven, spoon marinara sauce over meatballs, and sprinkle with mozzarella if using. Return to oven and bake for an additional 8–10 minutes, until cheese is bubbly and meatballs are cooked through.
10 - Garnish with chopped parsley and serve hot.
