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1
Preheat oven to 375 degrees F.
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For the mac and cheese: Bring a large pot of water to a boil, season the water with salt.
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3
Cook pasta to al dente and drain.
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4
Drizzle with olive oil.
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5
In a large pot or Dutch oven, heat butter and olive oil over medium high heat.
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Add the onion, cook until translucent and onion is tender, about 2-3 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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8
Whisk in the flour and cook for about 2 minutes.
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Deglaze and whisk in the beer.
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Cook for 1 minute.
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Turn heat to low.
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Slowly whisk in the non-fat milk and bring to a slow simmer.
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Simmer for 2 minutes until slightly thickened.
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Stir in the shredded smoked Gouda and the Gruyere cheese until melted into the sauce.
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Season with salt and pepper.
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For the topping: In a medium nonstick pan, melt the butter over medium heat.
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Add the panko breadcrumbs and toss until toasted and golden brown, about 2 minutes.
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Remove from heat.
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Toss in the parsley, garlic, ginger, red pepper flakes and Parmesan.
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Season the panko with garlic salt.
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Fold the macaroni into the cheese sauce and pour into a buttered casserole dish.
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Top with panko Parmesan topping.
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Bake for 30 minutes.
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24
You can also divide the mac and cheese into individual serving dishes.
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For the chicken tenders: Spray a sheet pan with nonstick spray.
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Set aside.
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Butterfly the chicken breasts in half.
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Pound each cutlet thin, about 1/4 inch.
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Cut each cutlet into slices.
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In a shallow dish mix together the breadcrumbs, ground ginger, cayenne and salt and pepper.
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Coat each chicken tender in the breadcrumbs and place on the sheet pan.
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Drizzle the chicken with olive oil.
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Bake at 375 degrees F for 15 minutes in the oven.
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34
Halfway through the baking process, flip the chicken tenders over.
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Remove and serve with the mac and cheese.
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36
Enjoy!
