Southwestern Macaroni and Cheese with Adobo Meatballs

Allrecipes

Ready in: 65 minutes
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 8

Ingredients

  • 3 tablespoons adobo seasoning
    Spices and Seasonings
  • 2 teaspoons butter
    Milk, Eggs, Other Dairy
  • 1/2 cup crumbled cotija cheese
    Cheese
  • 1/4 cup cream
    Milk, Eggs, Other Dairy
  • 1 (8 ounce) package elbow macaroni
    Pasta and Rice
  • 2 cups fat-free cottage cheese
    Cheese
  • 2 tablespoons chopped fresh cilantro
    Produce
  • 1/2 teaspoon garlic powder
    Spices and Seasonings
  • 1 cup canned diced green chiles
    Produce
  • 2 teaspoons powdered jalapeno pepper
    Canned and Jarred;Produce;Ethnic Foods
  • 3/4 pound lean ground beef
    Meat
  • 2 teaspoons olive oil
    Oil, Vinegar, Salad Dressing
  • salt and white pepper to taste
    Spices and Seasonings
  • 4 cups shredded Cheddar cheese
    Cheese
  • 1 cup light sour cream
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil.
  • Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper.
  • Roll into small, 1 inch meatballs.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
  • While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.
  • Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.
  • Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

Nutrition

  • Calories: 571.51  cal  (28.58%)
  • Fat: 33.9  g  (52.16%)
  • Saturated Fat: 20.26  g  (126.62%)
  • Carbohydrates: 30.73  g  (10.24%)
  • Sugar: 4.07  g  (4.52%)
  • Cholesterol: 125.82  mg  (41.94%)
  • Sodium: 964.7  mg  (41.94%)
  • Protein: 35.34  g  (70.69%)
  • Phosphorus: 617.55  mg  (61.75%)
  • Selenium: 41.45  µg  (59.22%)
  • Calcium: 551.58  mg  (55.16%)
  • Zinc: 5.08  mg  (33.88%)
  • Vitamin B2: 0.57  mg  (33.4%)
  • Vitamin B12: 1.94  µg  (32.26%)
  • Vitamin A: 950.12  IU  (19.0%)
  • Vitamin B6: 0.37  mg  (18.7%)
  • Manganese: 0.32  mg  (16.08%)
  • Vitamin B3: 3.11  mg  (15.57%)
  • Magnesium: 54.29  mg  (13.57%)
  • Potassium: 437.05  mg  (12.49%)
  • Iron: 2.15  mg  (11.97%)
  • Vitamin B5: 1.12  mg  (11.16%)
  • Copper: 0.18  mg  (8.8%)
  • Vitamin B1: 0.11  mg  (7.47%)
  • Folate: 29.73  µg  (7.43%)
  • Fiber: 1.85  g  (7.4%)
  • Vitamin E: 0.78  mg  (5.22%)
  • Vitamin C: 4.1  mg  (4.97%)
  • Vitamin D: 0.6  µg  (4.03%)
  • Vitamin K: 3.91  µg  (3.72%)

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