Description
This Chicken Parm Mini Meatloaf Muffins recipe transforms classic comfort flavors into convenient, individual servings. Tender pasta and blanched broccoli are enveloped in a creamy homemade cheddar cheese sauce, topped with a crispy layer of panko and cheese, then baked to golden perfection. Perfect as a family-friendly dinner or crowd-pleasing side 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
Toppings
- 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, add the diced broccoli, and blanch for 2 minutes. Immediately transfer the broccoli to an ice bath to stop cooking, then drain well.
- Make cheese sauce: In a medium pot, melt the salted butter over medium heat. Stir in the all-purpose flour and whisk continuously until the mixture is smooth, cooking for about 2 minutes to remove the raw flour taste. Gradually whisk in the whole milk along with kosher salt, ground black pepper, garlic powder, and a pinch of nutmeg. Continue whisking constantly for 5 to 7 minutes until the sauce thickens.
- Combine ingredients: Remove the pot from heat and stir in 2 cups of the shredded sharp cheddar cheese until melted and the sauce is smooth. Fold in the cooked pasta and blanched broccoli evenly.
- Prepare for baking: Pour the cheese-pasta-broccoli mixture into an 11×7 inch baking dish, spreading it out evenly.
- Add toppings and bake: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top, followed by the seasoned panko bread crumbs. Bake uncovered in the preheated oven for 20 minutes until the top is golden and crispy.
- Serve: Remove the dish from the oven, let it cool slightly for a few minutes, then serve immediately while warm.
Notes
- For a crispier topping, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- You can swap broccoli with other vegetables like cauliflower or spinach as preferred.
- Use unsalted butter if you want to control salt level and adjust seasoning accordingly.
- This dish can be prepared a day ahead and reheated in the oven for best texture.
- Use gluten-free flour and panko to make this recipe gluten-free.
