Southwestern Macaroni and Cheese with Adobo Meatballs

Southwestern Macaroni and Cheese with Adobo Meatballs is an American main course. This recipe makes 8 servings with 572 calories, 35g of protein, and 34g of fat each. For $1.93 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A few people made this recipe, and 18 would say it hit the spot. It is brought to you by Allrecipes. If you have sour cream, elbow macaroni, cotija cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. If you like this recipe, you might also like recipes such as Spicy Southwestern Stovetop Macaroni and Cheese, Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, and Macaroni and Cheese Casserole with Meatballs.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. Roll into small, 1 inch meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven. While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper. Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down. Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil.

2. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

3. In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper.

4. Roll into small, 1 inch meatballs.

5. Heat olive oil in a large skillet over medium-high heat.

6. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.

7. While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.

8. Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.

9. Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

Nutrition Information:

covered percent of daily need