Chicken Meatball Mac & Cheese
Ingredients
The meatballs
-
2
lbs
Lean Ground Chicken
-
½
cup
Grated Parmesan Cheese
-
½
cup
Panko Breadcrumbs
-
1
Large
Organic Egg
-
½
tsp
Black Pepper
-
½
tsp
Sea Salt
-
½
tsp
Oregano
-
½
tsp
Garlic Powder
-
2
tsp
Cilantro Flakes
The sauce
-
6
tbsp
Butter
-
1
tsp
Minced Garlic
-
½
cup
All Purpose Flour
-
¾
cup
Chicken Broth
-
2
cups
Heavy Whipping Cream
-
1
tsp
Paprika
The pasta
-
16
oz
Organic Trottole Pasta
The cheese
-
2
cups
Shredded Sharp Cheddar Cheese
-
2
cups
Shredded Monterey Jack Cheese
Instructions
- Spread flour onto a flat baking pan and set aside.
- In a large bowl, combine ground chicken, parmesan cheese, panko breadcrumbs, black pepper, sea salt, garlic powder, oregano, cilantro flakes, and egg, and mix well.
- Form the mixture into small meatballs and roll each in flour.
- Preheat a large pan on medium heat, add 3 tbsp of butter, and cook meatballs until browned. Set aside when done.
- In a separate pan, preheat to medium-low, add remaining butter, minced garlic, and flour, stirring until it binds.
- Add chicken broth, paprika, black pepper, and heavy cream, stirring occasionally. Then add the cheeses and stir until smooth.
- Cook the pasta according to package instructions and set aside.
- In a large bowl, combine meatballs, pasta, and cheese sauce, folding until blended.
Nutrition Facts (estimated)
Servings
8
Calories
628
Total fat
44.7g
Total carbohydrates
20g
Total protein
44.7g
Sodium
0mg
Cholesterol
0mg
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