Macaroni and Cheese With Meatballs |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe is from my mother, it can easily be doubled and freezes well. Definite comfort food, my kids love it. Ingredients:
1 lb ground beef |
1 small onion, finely chopped |
1 egg |
1/2 cup cracker crumb |
1 teaspoon salt, to taste |
1 teaspoon pepper, to taste |
1 teaspoon garlic powder, to taste |
3 tablespoons oil |
1 (10 ounce) can cream of mushroom soup |
2 cups evaporated milk (i use 2, 5 oz. cans and add enough milk to make 2 cups) |
1 (8 ounce) box prepared macaroni and cheese (not sure of exact size) |
Directions:
1. Preheat oven to 350.
2. Combine first 7 ingredients, make into meatballs and brown in a skillet with oil.
3. While meatballs are browning prepare macaroni and cheese according to the directions on the box.
4. When meatballs are brown remove to a greased 9 inch casserole dish.
5. Combine cream of mushroom soup and evaporated milk, mix well.
6. Add prepared macaroni and cheese to soup mixture and pour over meatballs.
7. Cover and bake for 25-30 minutes or until liquid is absorbed.
8. Can be frozen after baking.
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