Description
This Chicken Parm Mini Meatloaf Muffins recipe delivers a comforting and cheesy pasta bake featuring tender broccoli and a creamy cheddar cheese sauce, topped with crispy panko breadcrumbs for a delightful crunch. Ideal for a family dinner, this dish balances melted cheese with wholesome vegetables, all baked to golden perfection in a convenient 11×7 inch baking dish.
Ingredients
Scale
Vegetables & Pasta
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
Cheese Sauce
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
Topping
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and blanch broccoli: Preheat your oven to 350°F (175°C). Bring a pot of water to a boil and blanch the diced broccoli by cooking it for 2 minutes. Quickly transfer the broccoli to an ice bath to stop the cooking process, then drain well to remove excess water.
- Make cheese sauce: In a pot over medium heat, melt the butter. Whisk in the all-purpose flour until smooth and cook this roux for 2 minutes to get rid of the raw flour taste. Gradually pour in the whole milk while whisking constantly to prevent lumps. Add kosher salt, ground black pepper, garlic powder, and a pinch of ground nutmeg. Continue cooking and whisking for 5-7 minutes until the sauce thickens.
- Combine ingredients: Remove the cheese sauce from heat and stir in 2 cups of the shredded sharp cheddar cheese until fully melted and smooth. In a large bowl, mix this cheese sauce with the cooked pasta and blanched broccoli, ensuring everything is evenly coated.
- Bake: Pour the cheese, pasta, and broccoli mixture into an 11×7 inch baking dish. Evenly distribute the remaining 1 cup of shredded cheddar cheese on top, then sprinkle with the seasoned panko breadcrumbs. Bake uncovered at 350°F (175°C) for 20 minutes to develop a golden, crispy topping.
- Serve: Allow the casserole to cool for a few minutes after baking. Serve warm and enjoy the comforting layers of cheesy pasta and broccoli with a crunchy topping.
Notes
- For a gluten-free option, substitute panko and flour with gluten-free alternatives.
- To make this dish vegetarian, omit any added meat or meat products, which are not present in this recipe already.
- Ensure broccoli is well drained to avoid a soggy casserole.
- This recipe can be prepared a day ahead and reheated in the oven at 350°F until warmed through.
- Use sharp cheddar for a more intense cheesy flavor; mild cheddar can be used for a subtler taste.
