Total Time
30mins
Prep 10 mins
Cook 20 mins

This is an old recipe handed down based on Betty Crocker's boxed Noodles Romanoff. It has since been modified to get the sauce to taste as close to the original BC as possible - and after trying many other Romanoff recipes, I have found this one to be genuinely as close as you can get. The hardest part will be finding the Kraft Macaroni & Cheese (Cheese Topping). It is a 3 oz. blue can found near the canned parmesan cheese. I'm able to find it at my local Super WalMart, but if not available for you, just substitute with the cheese powder package found in boxed Kraft Mac & Cheese.

Ingredients Nutrition

Directions

  1. MAKE AHEAD MEATBALLS.
  2. Heat oven to 400°F.
  3. Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan.
  4. Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
  5. Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
  6. SAUCE.
  7. Melt butter in large skillet. Remove from heat.
  8. Blend in flour, cheese.
  9. Gradually stir in milk.
  10. Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
  11. Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
  12. While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
  13. Serve meatballs with sauce over noodles.
  14. **Note**.
  15. This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.

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