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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meatball: | 2. 1. Preheat the oven to 425*F. Line a rimmed baking sheet with aluminum foil and coat it with a thin layer of olive oil. | 3. 2. 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. | 4. 3. 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. | 5. 4. 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. | 6. 5. 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*F. | 7. Mac and Cheese: | 8. 1. Butter an 8-inch square (1½-quart) baking dish or pan (or six 8-ounce ramekins). Set aside. | 9. 2. 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. | 10. 3. 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. | 11. 4. 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. | 12. *The burrata may fall apart when cutting, but don't worry about it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1		beaten	71.5	0.36	6.28	4.755
ricotta cheese	1/4	cup	drained	107.88	1.8848	6.9812	8.0476
pork	8	ounces	ground	852.768	0.0	31.5479	79.5388
asiago cheese	1	ounce	aged grated	25.2167	0.0	5.61	0.1417
bread	1 -2	pieces		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
red pepper flake	1/8	teaspoon		25.2167	0.0	5.61	0.1417
kosher salt	1	tablespoon		25.2167	0.0	5.61	0.1417
kosher salt	1	teaspoon		25.2167	0.0	5.61	0.1417
elbow macaroni	8	ounces		25.2167	0.0	5.61	0.1417
butter	2	tablespoons	salted	171.0	7.857	5.343	14.4
purpose flour	1/4	cup		25.2167	0.0	5.61	0.1417
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
cheese	6	ounces	cut	600.453	3.9803	36.4014	48.8867
mozzarella cheese	6	ounces	cut	551.1141	46.3004	23.0651	30.3963
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato sauce	2	cups	canned	-	-	-	-
burrata cheese	8	ounces	cut	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.