Chicken Tenders, Baked Mac and Cheese and Apple Slices

Ingredients

• 1 lb elbow macaroni
• 1 tbsp salt (For boiling pasta water)
• 0.5 cup unsalted butter (For the sauce)
• 0.5 cup all-purpose flour
• 4 cup whole milk (Warmed)
• 3 cup sharp cheddar cheese (Shredded from a block)
• 1.5 cup gruyère cheese (Shredded from a block)
• 0.5 tsp black pepper (Freshly ground)
• 1 tsp dry mustard powder
• 0.5 tsp paprika (Sweet or smoked)
• 0.25 tsp nutmeg (Freshly grated)
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese (Grated)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.

2. 2

   Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.

3. 3

   While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.

4. 4

   Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.

5. 5

   Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.

6. 6

   Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.

7. 7

   Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.

Ingredients

• 4 medium Apple (Use a crisp variety like Gala, Fuji, or Honeycrisp)
• 1 tbsp Lemon Juice (Freshly squeezed is best to prevent browning)

Instructions

1. 1

   Rinse the apples thoroughly under cool running water. Pat them completely dry with a clean kitchen towel.

2. 2

   Place an apple upright on a cutting board. Using a sharp knife, carefully cut the apple into quarters, slicing around the core. Alternatively, use an apple corer/slicer for perfectly uniform wedges. Discard the core and seeds.

3. 3

   Slice each quarter into thinner wedges, about 1/4 to 1/2 inch thick, depending on your preference.

4. 4

   Immediately place the cut slices into a medium-sized bowl. Drizzle the fresh lemon juice over the slices.

5. 5

   Gently toss the slices with your hands or a spatula to ensure every piece is lightly coated with lemon juice. This will prevent them from oxidizing and turning brown.

6. 6

   Serve immediately for the best crispness, or store in an airtight container or zip-top bag in the refrigerator for up to 24 hours.