Ingredients
Meatballs:
- 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
Instructions
- Meatballs
- 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.