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 béchamel sauce forms.

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

Add the pasta and béchamel 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!

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