Mac and Cheese/Chicken tenders

I made some delicious dinner today! I saw it on Rachael Ray and wanted to try it. I made a few changes, but it was so good. Here are the recipes:


Mac and Cheese
Salt
1 pound pasta
1 tablespoon extra-virgin olive oil
1/2 pound turkey bacon, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels.

Heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, and stir in cheese sauce to coat. Top with crispy bacon and serve.

Chicken Tenders

2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon parsley
2 packages, 1 1/2 to 2 pounds, chicken tenders

Preheat oven to 400 degrees F.

Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.

Serve with Ketchup, or any dip of your choice! Tip, measure the sea salt. I didn't and it was way too salty. I didn't realize how much of a kick sea salt has. Anyway I loved it!