Smoked Gouda Mac and Cheese with Baked Chicken Tenders

Preheat oven to 375ºF.

For the mac and cheese:
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.

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. Slowly whisk in the non-fat milk and bring to a slow simmer. Simmer for 2 minutes until slightly thickened.

Stir in the shredded smoked Gouda and the Gruyere cheese until melted into the sauce. Season with salt and pepper.

For the topping:
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 flakes and Parmesan. Season the panko with garlic salt.

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.

For the chicken tenders:
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.

Coat each chicken tender in the breadcrumbs and place on the sheet pan. Drizzle the chicken with olive oil. Bake at 375ºF for 15 minutes in the oven. Halfway through the baking process, flip the chicken tenders over. Remove and serve with the mac and cheese. Enjoy!