Baked Macaroni and Cheese with Porcupine Meatballs

This recipe is a good one! Fannie Farmer’s Baked Macaroni and Cheese on is one for the “keep pile” for sure. Even the kiddos loved it. My family gave it 4-5 stars and said they would have it several times a year! (after each dinner in the year-long meal plan I ask for a star rating and also how frequently they would want to eat it throughout a year – this helps inform my planning for next year) I use my version of this meal ingredient list from Lindsey over at her blog to keep track of the recipe links, star ratings, and the ingredient lists. 
I added garlic powder – maybe 1/2 tsp to the recipe, a few more noodles, and a bit more SHARP cheddar cheese then the recipe called for, since I was feeding 4 adults and 2 kiddos and wanted leftovers. Simple and didn’t take more then 40 minutes from start to finish!
The Porcupine Meatballs were also a hit and coming from a family that rarely never cooked with beef or really any other meat then chicken before I started the year-long meal plan I can tell you this one was light, tasty, and a hit all around. And I love having the variety in our diets, as do my boys!
Lindsey gave me two tips for the Porcupine Meatball recipe she got from her grandmother – you can find it at her blog here
Her two add-on tips are to 1)Boil the rice for 5-7 minutes before adding them into the meatball mixture and 2) Add a whisked egg to help keep it together. 
They were perfect! And I loved making them in my Pampered Chef Ridged Baker because it gave a place for all the juices to drain off. So delicious!!
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