Dinner For Two: Chicken Fingers and Mac ‘n Cheese

Before we talk about those crunchy golden chicken fingers, we need to discuss this easy mac ‘n cheese recipe.  When I say easy, I mean it.  Macaroni and cheese usually requires a thick white sauce made on the stovetop with a butter and flour roux.  It’s delicious and definitely worth the effort, but I adore this recipe because you only need a blender!  Blending the flour and spices into the milk before stirring in the cheese makes perfect baked macaroni every time.

Speaking of those ramekins…these are the 10-ounce ramekins.  They’re the same size I use for my pineapple upside down cakes.  If you’re finally convinced that you need these ramekins, head to my Amazon store for a pair.

Back to those chicken fingers:  Dip ‘em in batter, roll in ‘em seasoned corn flakes and bake right next to the mac and cheese.  They’re so crunchy and perfect, no one will know they’ve been baked not fried.

 

 

5.0 from 2 reviews

Dinner For Two: Chicken Fingers and Mac ‘n Cheese
 
Makes 2 dinners.
Ingredients
For the macaroni and cheese:
  • 1 cup dry macaroni
  • 1 cup milk
  • 2 tablespoons flour
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 2 cup grated cheddar cheese
  • ⅔ cup breadcrumbs
  • 2 tablespoons unsalted butter, melted
For the chicken fingers:
  • 2 cups corn flakes
  • ½ teaspoon seasoned salt (or regular)
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 large egg
  • ¼ cup milk
  • 1 pound chicken tenders
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Meanwhile, combine in the blender the milk, flour, onion powder and salt and blend well. Once the pasta is done, pour it in a bowl, add the milk mixture and cheddar cheese. Stir to combine. Divide the mixture between the 2 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. Bake on a sheet pan for 45 minutes.
  4. While the macaroni and cheese bake, start working on the chicken fingers. In a large ziploc 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.
  5. Next, dip each chicken tender in the egg and milk mixture, then drop it in the bag with the cornflakes. Shake to coat each chicken tender with the cornflake mixture. Place the chicken tenders on a greased wire rack on top of a baking sheet. The chicken tenders will take 25 minutes, so put them in the oven when 25 minutes time remain for the macaroni and cheese.
  6. Serve the chicken fingers with your desired dipping sauces and the macaroni and cheese on the side.

 

Comments

  1. says

    Wow. The chicken looks fried! Baked chicken that looks fried is always a good sign. You’re gonna make me go out and buy cornflakes because I have to make this! And I’ve never heard of blender mac and cheese. You know what… I’m not going to make this. I’m sending this recipe to my husband to make for me when he comes back. It’s *that* simple. And two of my favorite foods in the world! Pretty pictures, too. :)

  2. says

    Perfect! I needed a good, down to earth meal to make for my wife upon her return from vacation. This would be excellent as she and I love simple yet hearty meals. Thanks.

  3. says

    Easy peasy Sunday night dinner – I added some dipping sauces to make it even more fun. (And by that I mean I made honey mustard sauce and then dumped ranch, BBQ sauce and hot sauce in the other cups) Hubby loved it and it’s definitely going in the “Matt Approved Recipes” folder. :)

    But now you need a dessert I can use these extra cornflakes on… ;)

  4. Carrie says

    I have bookmarked several of your recipes, but this is the first one I have made. Well, partially as I only made the mac n cheese but it was soo good! Savory, not overly cheesy. A perfect balance and a great use of the ramekins I got as a wedding gift and needed to justify their purpose to my husband. :-)

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