Mac and Cheese with Honey-Glazed Chicken Tenders & Side Salad

Instructions

step 1 Cook pasta according to package instructions. Drain and set aside.
step 2 In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
step 3 Slowly whisk in milk and cream until smooth. Cook until thickened.
step 4 Stir in cheddar, mozzarella, garlic powder, salt, and pepper until melted and creamy.
step 5 Add cooked pasta to the cheese sauce and mix to combine. Keep warm.
step 6 Marinate chicken tenders in buttermilk for at least 30 minutes.
step 7 In a bowl, mix flour, paprika, garlic powder, salt, and pepper.
step 8 Dredge chicken in seasoned flour and fry in hot oil until golden and crispy. Drain on paper towels.
step 9 In a small pan, combine honey, soy sauce, and hot sauce. Bring to a simmer.
step 10 Stir in cornstarch slurry and cook until the glaze thickens.
step 11 Toss fried chicken tenders in the honey glaze until well coated.
step 12 In a bowl, toss mixed greens and cherry tomatoes with olive oil, lemon juice, salt, and pepper.
step 13 Plate the mac and cheese, glazed chicken tenders, and salad together. Serve hot.

Storage and Reheating Tips

Store mac and cheese and chicken tenders separately in airtight containers in the fridge for up to 3 days. Reheat mac and cheese gently on the stove or in the microwave with a splash of milk. Reheat chicken tenders in the oven or air fryer for best crispiness. Salad is best served fresh.