Macaroni and cheese picks up extra protein and an Italian-American twist in this recipe that incorporates the flavors of chicken Parmesan. You start by making a traditional béchamel-based cheese sauce, then stir in chopped or shredded cooked chicken, tomato sauce, and a bit of fresh or dried oregano. Scoop it into muffin tins and bake. Kids love it, and because it’s already in individual portions, grown-ups don’t have to worry about overindulging.
For more, see our baked mac and cheese recipe with breadcrumbs.
STORE IT: Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze them for up to 3 months.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...