Baked Breaded Shells and Cheese

This is a mac and cheese that my family will make at home. Original recipe was from Chowhound.

Ingredients
For the béchamel
4 cups (1 quart) whole milk
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1 tablespoon kosher salt, plus more to taste

For dish
Kosher salt
1 pound medium shells
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3 cup panko (optional)

Directions:
To make the béchamel:

1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. 
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat. 
3. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. 
4. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) 
5. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. 
6. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside. 

To assemble:

1. Preheat oven to 400°F and arrange a rack in the middle.
2. Cook the pasta per package directions until al dente, then drain and rinse with cold water; set aside.
3. Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. 
4. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. 
5. Transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

Pizza Bites

These can be eaten as a side or as a main entree. 

Ingredients:
1½ cups cooked green or brown lentils 
2 tubes prepared polenta, cut into ½” rounds 
1 bunch kale, stem and chop
¾ cup marinara sauce
¼ cup vegan parmesan 

Directions:

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. 
2. Bake polenta rounds   for 8-10 mins, until golden and crisp (no need to flip). 
3. Steam kale. 
4. Toss lentils with marinara sauce. 
5. Top polenta rounds with steamed kale and marinara lentils. 
6. Garnish with vegan parmesan.

Notes:

• Serves  4
• Total Time: 10 min  
• Active Time: 10 min