Mac & Cheese, Oven "Fried" Chicken & Creamy Coleslaw | Special Birthday Menu

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Macaroni and Cheese
1/4 cup butter
1/4 cup flour
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1lb cooked shell pasta
Salt and freshly cracked black pepper
Breadcrumb Topping:
1 cup panko breadcrumbs
1 tablespoon dried parsley
[1/4] cup melted butter
Preheat the oven to broil.
Melt the butter in a large skillet over medium-high heat. Add the flour and cook, stirring for about a minute. While whisking, slowly pour in the milk. Cook until the mixture has heated through stir in the cheese. Mix in the garlic powder, onion powder, mustard powder and smoked paprika. Once the cheese has melted, stir in the pasta shells. Cook until it has heated through.
Meanwhile, in a small bowl, mix together the breadcrumbs, parsley and butter. Once the pasta is hot, sprinkle over the breadcrumbs and broil until the breadcrumbs are crispy and golden.
Oven "Fried" Chicken
8-10 chicken drums, bone-in, skin-on
1 cup buttermilk
2 cups panko breadcrumbs
2 teaspoons celery salt
2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and freshly cracked black pepper
Arrange the chicken into a large bowl or zipper bag and pour over the buttermilk. Mix the chicken until it is evenly coated with the buttermilk. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or overnight if possible.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
Once the chicken has marinated, in a medium bowl, whisk together the breadcrumbs with the remaining seasoning. One piece at a time, allow the excess buttermilk to drip off of the chicken and transfer it to the breadcrumb mixture. Coat the chicken drum evenly with the breadcrumbs and transfer it to the parchment-lined baking sheet. Repeat until all of the chicken drums are coated.
Bake the chicken until it is golden and has reached an internal temperature of 165ºF.
Enjoy!
Creamy Coleslaw
1/2 cup plain yogurt
1/4 cup buttermilk
2 tablespoons apple cider vinegar
2 tablespoons agave
1 tablespoons Dijon mustard
1/2 shredded green cabbage
1 cup shredded purple cabbage
2 carrot, shredded
1 shallot, finely sliced
Salt and freshly cracked black pepper to taste
In a small bowl, whisk together the yogurt, buttermilk, apple cider vinegar, agave and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the cabbage, carrot and shallot. Top with the yogurt dressing and toss well.
Enjoy!
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