This recipe was inspired by a Rachael Ray (of all people) recipe. I changed it to make it healthier and, in my opinion, tastier. It's a simple, yet flavorful, macaroni and cheese made with cheddar and Parmesean cheeses. As if that's not good enough, I made chicken meatballs with rosemary and fennel seeds that sends this dish over the top. Oh yeah, I also included spinach and broccoli, so everyone wins....
For the meatballs:
1 pound ground lean chicken (or lean turkey if you can't find chicken)
2 teaspoons minced fresh rosemary
3/4 teaspoon Kosher salt
1/2 teaspoon pepper
1 1/2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1/2 cup Parmesean cheese
1 egg
3/4 cup breadcrumbs
Preheat oven to 450
Combine all ingredients for meatballs and mix lightly with a fork or your hands
Form 10 (or so) large meatballs and place on a baking sheet lined with parchment paper
Bake for 15 minutes, until cooked through
For the mac/cheese
1 tablespoon unsalted butter
2 tablespoons flour
1 cup milk
1 cup chicken stock
Kosher salt/pepper
1/8 teaspoon ground nutmeg
8 oz. grated cheddar cheese
1/2 cup grated Parmesean cheese
1 box frozen spinach, dethawed and squeezed dry
2 cups broccoli (you can use frozen or fresh- just blanch the broccoli to cook slightly if using fresh)
1 pound large macaroni noodles (or any short cut pasta of choice. Cavatappi is good too)
Bring large pot to a boil, salt the water, add pasta
Cook pasta according to package directions
Melt butter in a medium saucepan over medium high heat
Add flour and whisk
Whisk in milk, stock, salt, pepper, and nutmeg
Whisk until thickened, about 5 minutes
Turn heat to low and add cheddar and Parmesean cheeses
Stir until incorporated
Add spinach and broccoli and stir until combined and spinach is broken up
Taste for seasoning and heat through
Serve mac/cheese with meatballs on top. Enjoy!!
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