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Try SavoraSwedish Meatball Mac & Cheese
A comforting and decadent stovetop mac and cheese featuring mini Swedish meatballs and a creamy brown gravy drizzle. Perfect for a cozy night in!
Ingredients
- Elbow macaroni1 lb
- Gruyère cheese8 oz
- Aged Havarti cheese8 oz
- Mini Swedish meatballs (Köttbullar)1 lb
- Butter4 tbsp
- All-purpose flour4 tbsp
- Milk3 cups
- Beef broth1 cup
- Heavy cream1/2 cup
- Worcestershire sauce1 tbsp
- Dijon mustard1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil1 tbsp
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Learn MoreMethod
Cook macaroni according to package directions. Drain and set aside.
While the pasta is cooking, prepare the meatballs. If using pre-made, heat them according to package directions. If making from scratch, cook them in a skillet with vegetable oil until browned and cooked through.
In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in milk and beef broth until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
Remove from heat and gradually stir in Gruyère and Havarti cheese until melted and smooth.
Add the cooked macaroni to the cheese sauce and stir to combine.
Gently fold in the cooked mini Swedish meatballs.
Serve immediately, drizzled with extra creamy brown gravy (optional).
Enjoy!
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