Because I’m young at heart and because everyone always enjoys those comfort meals from your childhood. I present a very gourmet “kid” meal. Worthy of all you kid adults out there.
I love mac and cheese and chicken nuggets with the best of them, but there’s just nothing like homemade, healthy, or non boxed versions of this lovable comforting food.
Your spouse will love it, your kids will love it, your whole family will adore this recipe.
Smoked Gouda Mac and Cheese with Baked Chicken Tenders
27 March, 2013
: 6
: 20 min
: 45 min
: 1 hr 5 min
: Easy
Ingredients
- For the Mac and Cheese
- 1 pound Macaroni Salad Pasta
- Olive Oil, for drizzling
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 whole Onion, chopped
- 2 cloves Garlic, grated
- 2 heaping tablespoons Flour
- 1/2 cup Ale Beer or White Wine
- 3 cups Non-fat Milk
- 3 cups Smoked Gouda, shredded
- 2 cups Gruyere, shredded
- Salt and Pepper, to taste
- For Toasted Panko Topping
- 4 tablespoons Butter
- 1 cup Panko Breadcrumbs
- 4 tablespoons Parsley, minced
- 2 cloves Garlic, grated
- 1 teaspoon Ground Ginger
- 1 pinch Red Pepper Flake
- 1/2 cup Parmesan, grated
- 1/2 teaspoon Garlic Salt
- For the Chicken Tenders
- 4 whole Chicken Breasts, skinless and boneless
- 2 cups Breadcrumbs
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Cayenne Pepper
- Kosher Salt and Ground Black Pepper, for seasoning
Directions
- Step 1 Preheat your oven to 375 degrees F.
- Step 2 Bring a large pot of water to a boil, season the water with salt. Cook pasta to al dente and drain. Drizzle with olive oil.
- Step 3 In a large pot or dutch oven heat butter and olive oil over medium high heat. Add the onion, cook until translucent and onion is tender, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for about 2 minutes. Deglaze and whisk in the beer. Cook for 1 minute. Turn heat to low. Whisk in the non-fat milk and bring to a slow simmer. Simmer for 2 minutes until slightly thickened. Stir in the cheeses until melted into the sauce. Season with salt and pepper.
- Step 4 In a medium nonstick pan melt the butter over medium heat. Add the panko breadcrumbs and toss until toasted and golden brown. About 2 minutes. Remove from heat. Toss in the parsley, garlic, ginger, red pepper flake and parmesan. Season the panko with garlic salt.
- Step 5 Fold the macaroni into the cheese sauce and pour into a buttered casserole dish. Top with panko parmesan topping. Bake for 30 minutes. You can also divide the mac and cheese into individual serving dishes.
- Step 6 For the Chicken Tenders
- Step 7 Spray a sheet pan with nonstick spray. Set aside. Butterfly the chicken breasts in half. Pound each cutlet thin, about 1/4 inch. Cut each cutlet into slices. In a shallow dish mix together the breadcrumbs, ground ginger, cayenne and salt and pepper.
- Step 8 Coat each chicken tender in the breadcrumbs and place on the sheet pan. Drizzle the chicken with olive oil. Bake for 15 minutes in the oven. Remove and serve with the mac and cheese.
Savor and Enjoy!
