Macaroni and Cheese Casserole with Meatballs

White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.

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Servings 4

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ingredients 9
Prep Time 20 min
Total Time 55 min

Ingredients

8: oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed

3: cups uncooked rotini pasta (8 oz)

2 1/4: cups milk

1: package (1.8 oz) white sauce mix

1: cup shredded Cheddar cheese (4 oz)

1: cup shredded mozzarella cheese (4 oz)

1: tablespoon butter or margarine, melted

3: tablespoons Progresso® Italian-style dry bread crumbs

2: medium green onions, chopped (2 tablespoons)

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
2 Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
3 Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.