BBQ Mac N Cheese

Nothing more delicious than BBQ and cheese pasta.....

Ingredients:

1.5 cups wheat or white macaroni
3 chicken tenderloins
1/4 to 1/2 cup BBQ sauce
1/2 cup Mozarella CHeese
1/2 cup Shredded Cheddar Cheese
Mexican Four cheese blend
About 1 cup 2% milk
1/2 cup chicken stock
Store bought Fish Fry Mix (for dredging the chicken)
1 beaten egg
2 small cloves of garlic
1 medium finely chopped red onion (red onion is a MUST!)
Seasonings: Salt, Pepper, Garlic Powder, Onion Powder
Panko bread crumbs or regular bread crumbs

1. Chicken:
Wash and pat dry chicken. Pound the chicken to flatten the pieces. Season with salt, pepper, garlic powder, and italian seasonings. Dip the chicken in egg wash followed by the fish fry. Keep all chicken ready. Heat oil in a stainless steel pan.  Add the chicken and cook on low/medium heat on both sides.  Cook chicken till white in the center. Remove and set aside.

2. In the same pan, heat some butter and olive oil. Add 2 cloves of finely chopped garlic. You may have to add some milk to scrape off the pan.  When garlic turns aromatic, add finely chopped red onions. When onions turn translucent, add the milk and chicken stock and stir. Let come to a bit of a boil. Add salt, pepper, onion powder, and garlic powder and stir.  Add both the cheeses and blend well.  Add the bbq sauce either 1/4 cup or 1/2 cup depending on your taste.  Mix well and add the pasta to the pan.  Toss well.

3. Heat the oven to 350F.  Pour the pasta in a 8 inch circle pan.  Sprinkle some panko crumbs followed by Mexican Four Cheese blend on the pasta.  Bake until cheese melts. Serve hot.