# Ingredient List:
→ Chicken Tenders
01 - 1.1 lbs chicken tenderloins
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup vegetable oil (for frying)
→ Macaroni and Cheese
12 - 9 ounces elbow macaroni
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups whole milk
16 - 1 1/2 cups shredded cheddar cheese
17 - 1/2 cup shredded mozzarella cheese
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground black pepper
20 - 1/4 teaspoon ground nutmeg (optional)
# Directions:
01 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko, Parmesan, paprika, garlic powder, salt, and black pepper. Coat each chicken tender by dredging first in flour, then dipping in the egg mixture, and finally covering with the breadcrumb blend.
02 - Heat vegetable oil in a large skillet over medium heat. Fry the chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
03 - Boil elbow macaroni in salted water according to package directions until al dente. Drain and set aside.
04 - In a saucepan over medium heat, melt butter. Stir in flour and whisk continuously for one minute to create a roux. Gradually add milk while whisking to form a smooth sauce, cooking until slightly thickened, about 3 to 4 minutes. Incorporate cheddar, mozzarella, salt, pepper, and nutmeg, stirring until the cheese melts and the sauce is creamy.
05 - Mix the cooked macaroni into the cheese sauce until evenly coated.
06 - Serve the chicken tenders hot alongside a generous portion of macaroni and cheese.
