-
1
Preheat oven to 400u00b0F.
-
2
Place a large pot of salted water over high heat and bring to a boil.
-
3
Add pasta to boiling water and cook just shy of al dente, according to package directions.
-
4
Drain the cooked pasta and reserve.
-
5
In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard.
-
6
Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of olive oil and bake until cooked through, about 15 minutes.
-
7
Turn off the oven and turn on the broiler.
-
8
While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with about 1 tablespoon olive oil, and the butter.
-
9
Cook the red onion with some salt and pepper until softened, about 5 minutes.
-
10
Sprinkle flour over top and cook for about 1 minute.
-
11
Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
-
12
Remove sauce from heat and whisk in 1 cup of each cheese.
-
13
Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine.
-
14
Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
-
15
If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly.
-
16
Top with the chopped tomatoes and pickles, if desired, and serve.
