Million Dollar Mac and Cheese with Crispy Chicken Strips
Boil pasta al dente for about 8 minutes. Do not overcook. Drain and rinse with cold water. Preheat oven to 350. Lightly spray a 9x13 baking dish. In a large skillet, over medium heat, melt 4 T. of butter and whisk in ¼ C. of flour. Stir for 1-2 minutes, turn heat to low, whisk in the milk container. Raise heat and bring it to a boil, stirring, then reduce heat back to low and let it simmer until thickened. Remove from heat, stir in the cheddar cheese until melted, then stir in the pasta. Pour half of that pasta mixture into the dish. Layer with the provolone cheese and sour cream, top with remaining pasta mixture. For PANKO: Melt 2 T. of butter and 2 T. of olive oil in a large skillet on medium heat and toast the panko until browned. Sprinkle ⅓ of it on the top of the Mac and Cheese. Pat dry your chicken, dip in whisked egg, then remaining panko. Fry for 4-5 minutes on each side and internal temp is 165. Bake the Mac for 25-30 minutes.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 760 |
| Total Fat | 31 g |
| Saturated Fat | 17 g |
| Cholesterol | 125 mg |
| Sodium | 1,080 mg |
| Total Carbohydrates | 74 g |
| Dietary Fiber | 3 g |
| Total Sugars | 11 g |
| Added Sugars | 3 g |
| Protein | 46 g |
Vitamin D 10% • Calcium 35% • Iron 15% • Potassium 12%
Ingredients
Chicken, macaroni pasta (wheat), milk, cheddar cheese (milk), sour cream (milk), evaporated milk (milk), provolone cheese (milk), panko breadcrumbs (wheat), cornstarch, Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, black pepper.
Allergen Statement
Contains: Milk, Wheat