Stovetop Mac & Cheese with Turkey Meatballs
A quick, family-friendly stovetop mac & cheese that puts the boxed stuff to shame. Cooked in the vein of pasta risottata, it’s one of the easiest and most fabulous one-pan meal around!
Servings Prep Time
4adults, or 6 children 10minutes
Cook Time
15 – 20minutes, more or less
Servings Prep Time
4adults, or 6 children 10minutes
Cook Time
15 – 20minutes, more or less
Ingredients
Instructions
  1. Roll the sausage meat into little meatballs or, to make it even faster, use a spring-loaded t-spoon scoop (about 35 meatballs total, depending on size). This is also the perfect opportunity for roping kids into a little cooking, plus it speeds it up a little and kids love playing with their food. You all win!
  2. In a large Dutch oven, heat the oil over medium heat until hot and add in the meatballs, cooking for a few minutes per side until they get a deep golden color. Toss them about in the pan periodically to brown them evenly.
  3. Once the meatballs are bronzed on all sides dump in the pasta and toss about to slick it in the oil. Pour in enough hot water to just barely cover the pasta, season with about half the salt and turn the heat to low. Its okay if the meatballs aren’t submerged – you just want the pasta to be barely covered in water. Simmer for about 7 – 8 minutes, stirring occasionally to make sure nothing sticks.
  4. In the meantime, in a small bowl whisk together the yolks, cream, cheese and remaining salt until it’s combined as it can get.
  5. Once the pasta’s time is up (it should be just a little shy of al dente), drop in the butter and stir to melt the butter into the pasta.
  6. Turn off the heat and plop in the egg-cream-cheese mixture and stir into the pasta immediately and quickly until it all melts into a smooth, silken sauce. Serve immediately.
Recipe Notes
  • Chicken or pork sausage can be substituted

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