One of Patrick’s favorite places to go for lunch is Noodles & Company. He always gets the same thing: Mac & Cheese with the Parmesan Crusted Chicken. Macaroni and Cheese is always one of his favorite things. A couple weeks ago, I decided to try and make the Noodles & Company version at home. It was a success!
Parmesan Crusted Chicken and Mac & Cheese
For the Chicken:
2 Chicken Breasts (sliced thin)
3/4 Cup Bread Crumbs
1 Cup Grated Parmesan Cheese
1 Tablespoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Salt
1 Egg (Lightly Beaten)
2 Tablespoons Extra Virgin Olive Oil
Combine dry ingredients in a flat dish.
In a small bowl beat egg.
Dip the chicken strips in the egg and then in the bread crumb mixture to coat.
Heat olive oil in pan over medium-high heat.
Place in skillet and cook over medium heat until chicken is cooked through and crust is golden brown.
For the Macaroni & Cheese:
2 pounds macaroni noodles
4 Tablespoons butter
4 Tablespoons flour
4 cups whole milk
1 Teaspoon paprika
1/2 Teaspoon fresh ground pepper
4 cups Monterey Jack cheese, shredded
2 cups Colby- Jack cheese, finely shredded
Cook the macaroni to al-dente.
Heat butter in sauce pan over medium heat until melted.
Whisk in the flour. Continue whisking until it begins to boil and starts to lightly brown.
Whisk in the salt, pepper, and paprika.
Slowly whisk in the milk and continue to whisk and cook until it starts to thicken up. It should remain thin.
Remove from heat and stir in 4 cups of Monterey Jack.
Serve by stirring the macaroni into the cheese sauce and topping with the Colby-Jack Cheese and Parmesan Crusted Chicken.