III. For the Topping
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1 cup Shredded Mozzarella Cheese: For a beautiful, stretchy, browned top.
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2 tablespoons Fresh Parsley, chopped (Optional): For garnish.
Step-by-Step Instructions
Step 1: Prep the Pasta and Meatballs
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Preheat your oven to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$). Lightly grease a 9×13-inch casserole dish.
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Cook the elbow macaroni according to package directions, but cook it for about 1 minute less than required (al dente). Drain the pasta and set it aside.
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If using uncooked meatballs, cook them separately (by searing or baking) until they are mostly cooked through.
Step 2: Make the Velvety Cheese Sauce
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In a large saucepan or pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (this is the roux).
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Slowly whisk in the milk until the mixture is smooth. Bring the sauce to a gentle simmer, whisking frequently. It should thicken slightly after 5-8 minutes.
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Remove the saucepan from the heat. Stir in the Cheddar and Gruyère/Monterey Jack cheese, stirring until the cheese is fully melted and the sauce is smooth and creamy.
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Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
Step 3: Assemble the Casserole
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Add the cooked macaroni and the meatballs into the cheese sauce. Gently stir until the pasta and meatballs are completely coated in the rich sauce.
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Pour the mixture into the prepared 9×13-inch casserole dish, spreading it into an even layer. Ensure the meatballs are distributed across the top (as pictured).
Step 4: Bake to Perfection
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Sprinkle the reserved 1 cup of Mozzarella cheese evenly over the top of the casserole.
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Bake for 25 to 30 minutes, or until the sauce is bubbling hot throughout, and the top is melted, golden, and slightly crispy.
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If the cheese is not browning enough, place the dish under the broiler for the last 1-2 minutes, watching very closely to prevent burning.
Step 5: Garnish and Serve
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Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.
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Garnish generously with fresh chopped parsley, if desired.
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Serve hot!
