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1
Preheat the oven to 350 F.
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2
First, make the macaroni and cheese.
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3
Bring a medium pot of water to a boil.
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4
Cook the macaroni in boiling water for about 4 minutes (it should still have a bite in the middle).
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5
Dont overcook it because it will continue to cook it in the oven.
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6
Meanwhile, combine in the blender the milk, flour, onion powder and salt and blend well.
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7
Once the pasta is done, drain off the water and pour the pasta into a bowl.
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8
Add the milk mixture and cheddar cheese.
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9
Stir to combine.
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10
Divide the mixture between two 10-ounce ramekins (it will seem like theres too much liquid, but youre okay).
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11
Sprinkle half of the breadcrumbs over each ramekin and drizzle the butter on top.
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12
Place the ramekins on a sheet pan and bake for 45 minutes.
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13
While the macaroni and cheese bake, start working on the chicken fingers.
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14
In a large Ziplock bag, combine the corn flakes, seasoned salt, pepper, garlic powder and onion powder.
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15
Crush the corn flakes and mix well with the spices.
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16
In a small shallow bowl, beat the egg and milk together.
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17
Next, dip each chicken tender in the egg and milk mixture, then drop it in the bag with the corn flakes.
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18
Shake to coat each chicken tender with the corn flake mixture.
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19
Place the chicken tenders on a greased wire rack that youve placed on top of a baking sheet.
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20
The chicken tenders will take 25 minutes to cook, so put them in the oven when 25 minutes time remain for the macaroni and cheese.
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21
Serve the chicken fingers with your desired dipping sauces and the macaroni and cheese on the side
