Grown-up Macaroni and Cheese with Meatballs

1 cup uncooked macaroni pasta

8 frozen meatballs (see note)

1 tablespoon butter

1 tablespoon flour

½ cup milk (at least 1 percent)

1½ cups grated Pepper Jack cheese

Salt and pepper, to taste

Bring a large pot of water to a boil. Add the macaroni, and cook until tender.While the macaroni cooks, grate the cheese (if necessary). Microwave the meatballs to thaw, about 2 minutes. Cut the meatballs in half, and set aside.Melt the butter in a medium-sized saucepan. Add the flour, stirring constantly, and cook on medium-low heat for one minute as the mixture forms a paste. Add the milk slowly, stirring constantly, and cook for 3 minutes until the milk thickens slightly. (You will have a few lumps. Ignore them.) Add the cheese, stirring until it melts. Remove the sauce from heat until the noodles are done.When the noodles are just tender, remove from heat and drain thoroughly. Pour the drained noodles into a pan with the cheese sauce, add the meatballs, and stir to mix well. Season with salt and pepper to taste. Serve at once. Serves two.Cook#146;s note: Turkey meatballs can be used. This recipe may be doubled.@Recipe nutrition:Nutrition values per serving: 759 calories (53 percent from fat), 44 g fat (22.5 g saturated), 50 g carbohydrates, 2 g fiber, 39 g protein, 169 mg cholesterol, 678 mg sodium.