Mac and Cheese Meatballs – Misya’s recipe Italy Recipe

First, boil the pasta in milk, drain until al dente (do not throw away the milk), and set aside.

Melt the butter in a saucepan, add the flour and nutmeg, mix, add the milk for the pasta, mix, and simmer over low heat while stirring until a thick b├ęchamel sauce forms.

Add the cut cheese, stir to melt, and season with salt.

Add the pasta and b├ęchamel to the cheese, mix well and refrigerate for at least 1 hour.

Take a walnut-sized amount of the mix (by hand or with two spoons if you prefer) and stir first into the flour, then into the beaten eggs with a pinch of salt, then into the breadcrumbs.

Fry the meatballs, a few at a time, in the already hot oil, turning until evenly browned, and drain on paper towels when ready.

Your macaroni and cheese meatballs are ready and ready to serve!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top