So I found a delicious version of mac and cheese online at http://www.macaroniandcheesecake.com/2011/09/revolutionary-mac-cheese.html. My recipe is based off of the revolutionary mac and cheese just with more ingredients to give it more flavor. Since I was throwing random ingredients into my mac and cheese I wasn’t sure how it would turn out. However, it turned out amazing! Hopefully I can remember the extra ingredients I added to the mac and cheese! It was super easy and we loved it!
My version of mac and cheese
2 cups dried pasta
2 cups 2% or skim milk
1 cup loosely packed shredded cheddar cheese
4 chicken tenders cooked (I used lemon pepper as the seasoning)
1 tablespoon dijon mustard
1/2 tablespoon of the following seasonings
– Pepper, garlic powder, onion powder, and italian seasonings
1/2 cup of panko
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese, shredded chicken, and seasonings and stir to combine. Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.
If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese and panko. Bake at 375 degrees for approximately 10 minutes until cheese has melted.
Recipe in pictures
Adding cheese, seasoning and mustard
Adding cheese and placing in cooking dish to go into oven
Adding panko and I also added a little bit of breadcrumbs also