Tuesday, June 2, 2009

Mac and Cheese topped with Breaded Chicken Parmesan

A couple of months ago, I asked for anyone who wanted to share some recipes for me and my family to try to email them to me. My friend Stacey immediately sent a couple over my way and I am finally getting around to posting about them!! Thanks for sharing Stace! Keep em coming!
"Martha Stewarts homemade Mac and Cheese". I don't know if my kids will ever enjoy mac and cheese out of the box again! I also added some breaded parmesan chicken strips for some protein.

Martha Stewarts Mac and Cheese

(from Stacey T.)

Her notes: "I am going to write out the recipe as Martha has it, BUT we found it to be too thick done that way. We prefer to cut the recipe in HALF and still put it in a 9x13 pan. Try it both ways and see what works for you".

4 T. butter, plus more for the baking dish

Salt and Pepper

3 c. Elbow Macaroni

Two 12 oz cans evaporated milk

1/3 c. skim milk

2 large eggs

1/2 t. seasoned salt

1/4 t. garlic powder

Two 8 oz packages extra sharp cheddar cheese, grated

One 8 oz package Monterey Jack cheese, grated

Paprika for sprinkling

1. Preheat oven to 375 degrees. Generously butter a 9x13 glass baking dish; set aside. Bring a large pot of water to boil; add salt and macaroni. Cook until Al Dente according to package instructions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; Set aside.

2. In a medium bowl, whick together evaporated milk, skim milk, and eggs. Add seasonings; set aside. In another medium bowl, combine cheeses; set aside.

3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 of cheese mixture. Repeat with remaining macaroni then cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until the top layer is lightly browned, 35-45 minutes. Let stand 10-15 minutes before serving.

**I had to use penne pasta because I didn't have macaroni at the time and it worked fine.**

Breaded Parmesan Chicken

boneless, skinless chicken strips

1-2 c. bread crumbs (depending on how much chicken you are making)

1/2 c grated parmesan cheese

1 T lemon zest

1 T lemon juice

3 egg whites

1 T. corn starch

Mix egg whites and lemon juice. and corn starch and wisk to combine; set aside. Mix bread crumbs, parm cheese, lemon zest. Season with salt, pepper, garlic salt to taste; set aside.

Dip chicken first in egg mixture and then into crumb mixture to coat. Saute in a medium high saute pan in about 1 T olive oil until browned and chicken is cooked through. Serve over macaroni if you wish. (Or to make a different meal, serve over spaghetti with tomato sauce and cover with melted mozzarella cheese).

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