Ingredients
The following ingredients have 4 Servings
- 1 26 ounce bag Cooked Perfect Swedish Style Meatballs
- 1 16 ounce box elbow macaroni, cooked to package instructions
- 1/2 cup butter
- 1/2 cup flour
- 4 cups half-and-half
- 2 cups milk
- 2 teaspoons ground ginger
- 1 tablespoon instant coffee granules
- Salt & pepper to taste
- 4 cups grated Swiss or Gouda cheese (divided)
- 1/2 cup fresh chopped parsley (divided)
Instruction
- In a large pot, melt butter over medium heat. (I also like to cook the macaroni right now so that the sauce and noodles are done at about the same time.)
- When butter is melted, add flour. Stir until completely combined allow to heat for about 1-2 minutes.
- Add half-and-half, about 1/4 cup at a time, stirring between each addition.
- Add milk and stir to combine.
- Add ginger, coffee, salt, and pepper. Stir to combine.
- Continue cooking and stirring over medium heat until sauce thickens.
- When mixture is hot and thick, begin stirring in cheese, reserving about 1/2 cup for topping.
- Adjust salt and pepper to taste, and stir in 1/2 of the chopped parsley.
- Add Cooked Perfect Swedish Style Meatballs and stir.
- Pour sauce over cooked macaroni in a large oven-safe casserole dish, such as a 9"13" (Or I used a large cast iron dutch oven, and actually dumped the macaroni in with the sauce, all in one pot.) Stir to combine.
- Top with remaining shredded cheese and fresh chopped parsley.
- Bake in a 350°F oven for about 10-15 minutes, until cheese is melted and dish is heated through.
- Serve warm.
