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Nutrition info

AmountPer 410g serving
  • Calories870
  • Protein48 g
  • Fat44 g
  • Saturated fat24 g
  • Carbohydrates70 g
  • Fibre3 g
  • Sugars11 g
  • Cholesterol180 mg
  • Sodium1210 mg
% Daily ValuePer 410g serving
  • Potassium20
  • Calcium80
  • Iron35
  • Vitamin A35
  • Vitamin C10
  • Vitamin B615
  • Vitamin B12
  • Folate100
  • Magnesium
  • Zinc45
Food prep tip

Deluxe Mac and Cheese with Ground Chicken Meatballs

  • Dinner
  • Casseroles
  • Ground chicken
Preppingmin
Cookingmin
Restingmin
  • Servings6
Nutrition informationThis recipe contains 48 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Meatballs
Mac and Cheese

Step by step

1
Preheat oven to 375°F (190°C). In large bowl, stir together bread crumbs, onion, egg, parsley, chives, mustard, garlic, Worcestershire sauce, salt and pepper until well combined. Crumble in ground chicken; mix gently to combine.
2
Roll into 18 meatballs; arrange on greased foil-lined baking sheet. Lightly coat meatballs with nonstick cooking spray. Bake for 15 to 20 minutes or until golden brown and cooked through.
3
Meanwhile, melt butter in large saucepan set over medium heat; sprinkle flour over top. Cook, stirring constantly, for about 2 minutes or until lightly browned. Slowly whisk in some of the milk until smooth. Add remaining milk, along with mustard, garlic, salt and pepper. Bring to simmer; cook for about 5 minutes or until thickened.
4
Remove from heat. Whisk in Cheddar, Gruyère and Parmesan, a handful at a time, until melted and well combined. Stir in pasta. Serve immediately with meatballs.
Recipe noteTip: Use damp hands to avoid the raw chicken mixture from sticking when rolling into meatballs.