Crunch Chicken Tenders / Mac n Cheese

CHICKEN

batter (done)

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds of chicken strips
2 cups breadcrumbs
Olive oil, for drizzling

dressing (done)

1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt

Directions

1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing.

3. Serve chicken with dressing.

MAC N CHEESE

Ingredients

Salt
1 pound pasta
3 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon Dijon, or yellow mustard
2 1/2 cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping
 
Directions
 
1. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

2. Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat. When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.

3. Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

4. Stir cheese sauce into the pasta, and serve immediately.