Say “yes please” to all this cheese!

1. Preheat the oven to 425ºF. 
2. In a pie dish, or other oven safe pan, spread the parmesan cheese evenly.
3. Spoon the macaroni and cheese over the parmesan, taking care not to agitate the bottom layer too much. This is important for making the crispy crust!
4. Bake for 15-20 minutes, or until the top is starting to brown slightly. 

Remove from the oven, and let cool slightly. Place a serving dish upside-down on top of the baking dish, and invert to unmold the macaroni and cheese. Scoop to serve, and garnish with a few leaves of fresh thyme.

1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
2. Arrange the mozzarella cheese on the parchment, leaving at least ¾” space between each piece.
3. Spoon a small amount, about ¼ tbsp of pesto, directly onto each cheese slice. Next, add ¼ tsp of tomato sauce. Top with a cracker, top-side towards the pan.
4. Bake for about 15 minutes, or until the cheese starts to bubble and brown.

Remove from the oven and allow to cool slightly before removing from the pan. Serve with Roasted Goat Cheese, or on their own!

1. Preheat the oven to 400ºF.
2. Cut the goat cheese into thick slices, and arrange in an oven safe serving-dish. Drizzle honey on top.
3. Bake for 15 minutes, or until the top gets bubbly and browned.

Remove from oven, and enjoy warm. Try it with Baked Caprese Crackers or crostini! 

1. In a large bowl, combine the parmesan cheese, flour, salt, pepper, and egg.
2. Add the spaghetti, and toss until evenly coated.
3. Use a large spoon and fork to help you twirl the pasta into small stacks.
4. Place stacks in the airfryer, and cook at 350ºF for 10 minutes.
5. Serve while hot, sprinkled with chopped parsley and a squirt of lemon juice.