Mac and Cheese:
1 1/2 lbs of medium shells (about a box and a half)
4 cups milk
2 cups shredded cheddar cheese
2 cups shredded sharp white cheddar
1 cup diced fresh mozzerella
1 cup shredded taco cheese (happened to have a small amount left over, so i added it)
1 cup chopped bacon (Hormel Real Bacon in a jar is my new best friend)
1 cup bread crumbs
1 cup grated parmesan cheese
2 tsp butter
2 tsp flour
salt
pepper
Pre-heat oven to 425
Boil the shells and set aside when cooked. In a large sauce pan, melt the 2 tsp of butter and 2 tsp of flour in the pan to create a rue. Once the butter and flour are combined, add the 4 cups of mik and bring to a boil and whisk frequently. Add the 2 types of cheddar, mozzerella and taco cheese mix, salt and pepper to the milk, reduce to low and simmier, string frequently. Drain the pasta and return it to the boil pot and add the milk and cheese mixture to the shells. Add the 1 cup of chopped bacon and spread the mix into 13x9 glass baking dish. Add the bread crumbs and parmesan to the top and place in the oven and bake for 35 minutes or until the cheese and bread crumbs brown.
Chicken Tenders:
4 boneless chicken breasts
2 cups bread crumbs
salt
pepper
Cut the chicken breasts on an angle into 3 inch pieces lengthwise and set aside in a bowl. Once all the chicken is cut, spray with a butter spray (I don't use egg because my son has an egg allergy, the butter spray works fine) and dip into the bread crumbs, salt and pepper. Make sure to shake off the excess bread crumbs. Place them in a bowl and put the refrigerator to help them set up. Half way though the Mac and Cheese cooking, place the chicken on a cookie sheet and cook for 15-20 minutes at 425 or until the chicken browns.
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