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Meatball:.
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1.
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Preheat the oven to 425*F. Line a rimmed baking sheet with aluminum foil and coat it with a thin layer of olive oil.
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2.
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Measure out 1/2 the beaten egg and discard it or reserve for another use.
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In a medium bowl, whisk the ricotta and the remaining egg together until combined.
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3.
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Put the remaining meatball ingredients in a medium bowl.
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Mix with your hands or, if you prefer, a wooden spoon.
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Be careful not to overmix or the meatballs will be tough.
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Add the egg mixture and stir to combine.
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4.
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Using about 1 teaspoon of the mixture at a time, form the balls in your hand (you may need to put a little olive oil on your hands to keep the mixture from sticking too much).
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You want the meatballs to be just 1/2-inch in diameter.
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Place them on the prepared baking sheet.
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5.
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Cook the meatballs in the oven for 10-12 minutes, stirring once or twice, until they are well browned but not hard.
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Remove from the oven and set aside.
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Turn the oven down to 375*F.
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Mac and Cheese:.
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1.
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Butter an 8-inch square (1 1/2-quart) baking dish or pan (or six 8-ounce ramekins).
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Set aside.
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2.
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Fill a 4- to 5-quart pot about 3/4 full with water and add 1 tablespoon of the salt.
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Bring to a boil and add the pasta.
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Cook, stirring once or twice, until tender but firm, 6-8 minutes, and drain.
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3.
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Using the same pot you used to cook the pasta, melt the butter over medium heat.
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Slowly whisk in the flour and stir constantly until a paste forms, 30-45 seconds.
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Continue stirring for 1-2 minutes more, until the mixture starts to darken slightly and smell a bit nutty.
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Slowly whisk in the cream, milk, and the remaining 1 teaspoon salt and cook until the mixture starts to thicken and is just beginning to bubble around the edges, 5-7 minutes.
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It should be thick enough to coat the back of a wooden spoon.
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Add the Taleggio, mozzarella, and cayenne.
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Stir until the cheese has melted and the sauce is smooth but not too runny.
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It should be similar in texture to cake batter.
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If its soupy, continue cooking until it thickens.
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Add the pasta and meatballs and stir to combine.
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4.
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To assemble, spread about 1 cup of the tomato sauce in the bottom of the pan.
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Pour the pasta mixture into the pan.
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Pour the remaining tomato sauce on top of the pasta and top with the burrata.
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Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes.
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Let cool for 20 minutes before serving.
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*The burrata may fall apart when cutting, but don't worry about it.
