Deluxe Mac and Cheese with Ground Chicken Meatballs
Mac and Cheese
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
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.
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.
Tip: Use damp hands to avoid the raw chicken mixture from sticking when rolling into meatballs.
|Per 410g serving||Amount|
|Saturated Fat||24 g|
|Per 410g serving||% Daily Value|