Mac and Cheese Cups

Mac and Cheese Cups
Yield: 12 servings | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Ingredients
2 cups elbows pasta
2 tbsp Panko breadcrumbs
2 tbsp Parmesan
1.5 tsp olive oil
2 tbsp butter
3 cloves garlic
2 tbsp flour
1 cup milk
2 cups sharp cheddar
1 egg salt
pepper

Instructions
1. Prep & Pasta: Preheat oven to 425°F and line a 12-cup muffin tin. Boil and drain elbow pasta.
2. Topping & Sauce: Mix Panko, Parmesan, and olive oil for the topping. Melt butter, sauté garlic, whisk in flour and milk, simmer until thick, then melt in cheddar, egg, and pasta.
3. Bake & Serve: Scoop into the muffin tin, top with the Panko mixture, bake 18–20 minutes until golde.

Dump-and-Bake Chicken Parmesan Casserole

Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost

Roasted Vegetable Macaroni and Cheese

Yield: Makes 6 servings 

1 cup broccoli florets, chopped into small chunks 

1/2 red pepper, diced 

1 yellow squash, quartered and diced 

10 baby carrots, sliced thinly 

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.) 

1/4 cup olive oil 

1 garlic clove, minced (or 1/4 tsp garlic powder)

3 Tbsp. all-purpose flour 

1 1/2 cups milk 

2 cups (8 oz.) cheddar cheese 

Salt and pepper, to taste 

2 Tbsp. panko breadcrumbs 

Preheat oven to 400 degrees F. 

Set a medium pot of salted water to boil. 

Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. 

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. 

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside. 

Meanwhile, heat oil in a large skillet over medium heat. 

Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. 

Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. 

Stir in cheddar cheese until well distributed and melted. Add salt and pepper. 

Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown. Enjoy!

Roasted Cauliflower

Source: https://theprettybee.com/seasoned-roasted-cauliflower/
(I modified it a bit)

PREP TIME: 10mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins

INGREDIENTS
1 head cauliflower
¼ cup olive oil
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt

(I added about 1/4 cup parmsean cheese and 1/4 cup bread crumbs)

INSTRUCTIONS
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.
Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
Season with more salt and pepper if desired.

California Blend Vegetables with Parmesan Bread Crumbs

California Blend Vegetables with Parmesan Bread Crumbs

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings8 servings
Source: https://deliciouslittlebites.com/california-blend-vegetables-parmesan/

Ingredients
2 cups carrots, cut into bite-size pieces
2 cups broccoli florets, cut into bite-size pieces
2 cups cauliflowe, cut into bite-size pieces
2 tablespoons butter melted
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1/8 teaspoon cayenne pepper (optional)

Instructions
Preheat oven to 350F.
Add the chopped vegetables and melted butter to a medium size bowl.
Stir to coat the vegetables in the butter.
In a small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
Add the Parmesan cheese mixture to the bowl of vegetables and mix well.
Pour the vegetables into a medium-size baking dish, evenly spreading any extra bread crumbs from the bottom of the bowl all over the top of the veggies.
Cover with foil and bake 30 minutes.
Remove the foil and bake for another 15 minutes, or until the vegetables are fork-tender and the bread crumbs are golden brown.

Notes
Use fresh vegetables for the best results.
Butter is not necessarily needed for this recipe. I usually make it without, but the bread crumbs will be drier.
The measurements for the vegetables are all adjustable to your own preferences.