Every year my family makes NYE appetizers including the classic Heinz recipe of grape jelly+ chili sauce meatball recipe. This year, after an embarrassingly long work conversation about Mac and cheese in all its magestic forms, I decided to come home and get a little creative with my leftovers. Brie Mac and cheese with a healthy dose of spicy sweet meatballs was born.
1 pound penne pasta
1 tablespoon butter
1 1/2 cups skim milk
1 Tb flour
2 of the 8 ounce rounds of Brie cubed and with rinds removed
1 bottle Heinz chili sauce
1 bottle grape jelly
Cook pasta according to package directions drain and set aside.
Cook up your favorite meatball recipe or defrost some unflavored frozen meatballs.
Cheese sauce for pasta:
add milk and flour to small sauce pan and stir over medium heat until milk slightly thickens.
Remove from heat and stir in cheese until thick and melted. Pour sauce over pasta and toss to coat.
Sauce for meatballs:
1 cup chili sauce
1 cup grape jelly
Blend well and pour over cooked meatballs; allow to marinate for as long as possible.
Combine meatball and pasta dishes and garnish with extra pieces of warm Brie! YUM