Chicken Tenders and Mac ‘n Cheese

Preheat the oven to 350 F.

First, make the macaroni and cheese. Bring a medium pot of water to a boil. Cook the macaroni in boiling water for about 4 minutes (it should still have a bite in the middle). Don’t overcook it because it will continue to cook it in the oven.

Meanwhile, combine in the blender the milk, flour, onion powder and salt and blend well. Once the pasta is done, drain off the water and pour the pasta into a bowl. Add the milk mixture and cheddar cheese. Stir to combine.

Divide the mixture between two 10-ounce ramekins (it will seem like there’s too much liquid, but you’re okay). Sprinkle half of the breadcrumbs over each ramekin and drizzle the butter on top. Place the ramekins on a sheet pan and bake for 45 minutes.

While the macaroni and cheese bake, start working on the chicken fingers. In a large Ziplock bag, combine the corn flakes, seasoned salt, pepper, garlic powder and onion powder. Crush the corn flakes and mix well with the spices. In a small shallow bowl, beat the egg and milk together.

Next, dip each chicken tender in the egg and milk mixture, then drop it in the bag with the corn flakes. Shake to coat each chicken tender with the corn flake mixture. Place the chicken tenders on a greased wire rack that you’ve placed on top of a baking sheet.

The chicken tenders will take 25 minutes to cook, so put them in the oven when 25 minutes time remain for the macaroni and cheese.

Serve the chicken fingers with your desired dipping sauces and the macaroni and cheese on the side