Deluxe Mac and Cheese with Ground Chicken Meatballs

Prep Time:
Cook Time:
Serves: 6

Mac and cheese with meatballs is the ultimate comfort food dish. Guaranteed to be a hit with both kids and adults alike.



1/2 cup (125 mL) dry seasoned bread crumbs
1 small onion, grated
1 egg, beaten
1/4 cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) Dijon mustard
2 cloves garlic, minced
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2.5 mL) each salt and pepper
1 lb (0.5 kg) ground chicken

Mac and Cheese:

1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
4 cups (1 L) whole milk
2 tbsp (30 mL) Dijon mustard
2 cloves garlic, minced
1/2 tsp (2.5 mL) each salt and pepper
2 cups (500 mL) shredded aged Cheddar cheese
2 cups (500 mL) shredded Gruyère cheese
1/2 cup (125 mL) grated Parmesan cheese
12 oz (345 g) elbow macaroni or other short cut noodles, cooked and drained



1 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.
2 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.

Mac & Cheese

1 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. 
2 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.