Sauce-and-Meatballs Mac and Cheese with Burrata

 

Meatballs

· 1 large egg, lightly beaten

· ¹⁄₈ tsp red pepper flake

· ¹⁄₂ tsp kosher salt

· ¹⁄₂ tsp fennel seed

· ¹⁄₂ slice fresh white or sourdough bread, torn into very small pieces

· 1 oz aged asiago cheese, finely grated

· 8 oz ground pork

· ¹⁄₄ cup ricotta cheese, drained if watery

 

Mac and Cheese

· 8 oz large elbow macaroni

· 8 oz burrata cheese, cut into bite-size pieces*

· 2 cup canned tomato sauce

· ¹⁄₄ tsp cayenne pepper

· 6 oz fresh mozzarella cheese, cut into bite-size pieces

· 6 oz Taleggio cheese, rind removed and cut into bite-size pieces

· 1 cup whole or reduced-fat milk

· 2 cup heavy cream

· ¹⁄₄ cup all-purpose flour

· 2 Tbsp salted butter

· 1 tsp kosher salt

· 1 Tbsp kosher salt

 

For the meatballs:

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and coat it with a thin layer of olive oil.

Measure out 1/2 the beaten egg and discard it or reserve for another use. In a medium bowl, whisk the ricotta and the remaining egg together until
combined.

Put the remaining meatball ingredients in a medium bowl. Mix with your hands or, if you prefer, a wooden spoon. Be careful not to overmix or the meatballs will be tough. Add the egg mixture and stir to combine.

Using about 1 teaspoon of the mixture at a time, form the balls in your hand (you may need to put a little olive oil on your hands to keep the mixture from sticking too much). You want the meatballs to be just ½-inch in diameter. Place them on the prepared baking sheet.

Cook the meatballs in the oven for 10-12 minutes, stirring once or twice, until they are well browned but not hard. Remove from the oven and set aside. Turn the oven down to 375 degrees.

For the mac and cheese:

Butter an 8-inch square (1½-quart) baking dish or pan (or six 8-ounce ramekins). Set aside.

Fill a 4- to 5-quart pot about 3/4 full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, 6-8 minutes, and drain.

Using the same pot you used to cook the pasta, melt the butter over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30-45 seconds. Continue stirring for 1-2 minutes more, until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the cream, milk, and the remaining 1 teaspoon salt and cook until the mixture starts to thicken and is just beginning to bubble around the edges, 5-7 minutes. It should be thick enough to coat the back of a wooden spoon. Add the Taleggio, mozzarella, and cayenne. Stir until the cheese has melted and the sauce is smooth but not too runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens. Add the pasta and meatballs and stir to combine.

To assemble, spread about 1 cup of the tomato sauce in the bottom of the pan. Pour the pasta
mixture into the pan. Pour the remaining tomato sauce on top of the pasta and top with the burrata. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 20 minutes before serving.

From Mac & Cheese, Please! 50 Super Cheesy Recipes
by Laura Werlin/Andrews McMeel
Publishing, LLC.