My husband, Cody loves Mac-n-Cheese, he would probably eat it everyday if he could. I normally only make it for special occasions, but Cody wanted it for dinner and what Cody wants, Cody gets. So here is my ultimate Mac-n-Cheese recipe. Beware, its so delicious people will fight over the last serving.
1 box (14-16oz) of your choice of noodles (I used rotini)
1 stick of butter
1/2 cup of flour
3 cups of milk
1 cup of heavy whipping cream
1 tsp of salt
1 tsp of fresh cracked pepper
1/2 tsp ground mustard
4 cups of fresh grated cheddar cheese
1 pound of bacon, cooked and crumbled
2 whole chicken breast sliced really thin
1 1/2 cups of buffalo sauce
Cook the bacon and reserve the grease in the pan. While the grease is still hot toss in the chicken and toss it around until its fully cooked. Use tongs to take the chicken out of the grease. Put the chicken in a large bowl and toss it with the buffalo sauce and set aside.
Preheat your oven to 400. Cook and drain the pasta until al dente and set aside.
In a large pot melt the butter and whisk in the flour, salt, pepper and ground mustard. Whisk until there are no lumps. Pour in the milk and cream and bring to a boil. Keep stirring and Let it boil for 2 minutes. Reduce the heat to med-low, keep stirring and cook 8-10 minutes. Add the cheese 1 cup at a time and stir until its all melted. Turn the heat off and add in the pasta and toss it until all the pasta is covered in the cheese mixture. Stir in the chicken.
Butter a large baking dish and pour the Mac-n-Cheese in and top with a drizzle of buffalo sauce. Cover it with the bacon crumbles and bake uncovered for 25 minutes. Enjoy!
This can be made and stored in the refrigerator or freezer until you are ready to cook it. Its delicious! Happy Cooking!
Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!
Even Better Chicken Tenders
2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders
1/2 cup of coconut flour
1 1/2 cup of sliced almonds crushed
3 eggs beaten
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!
I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.
3 large Russet potatoes
3 Tbs Olive Oil
2 tsp sea salt
2 tsp cracked black pepper
season salt or steak seasoning (optional)
Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!