To make oven-fried panko chicken, mix 2 cups panko bread crumbs with 1/2 teaspoon cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper on a flat plate. Melt 1 stick butter in a small bowl in a microwave, and then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip skinless chicken pieces in the butter, and then roll in the bread crumbs. Bake the chicken pieces in a shallow baking dish at 450 degrees Fahrenheit for 30 to 40 minutes.
For three cheese macaroni and cheese, cook 1 pound elbow macaroni according to box directions. To make the sauce, melt 8 tablespoons butter in a large saucepan. Sprinkle 6 tablespoons flour, mixing well with the butter. Cook for two to three minutes until a roux forms. Whisk 3 cups cold milk into the paste, and cook until the sauce is thick and bubbly. Stir in 1 cup heavy cream, 1 pound shredded white Cheddar cheese, 4 ounces shredded Romano and 4 ounces shredded Asiago, and season with salt and pepper.
Melt 2 tablespoons butter separately, and stir in 2 cups panko until the butter is absorbed. Add the macaroni to the cheese sauce, mixing to coat the pasta. Pour the macaroni into a greased baking dish, and sprinkle the bread crumbs on top. Bake at 325 degrees for 15 minutes.Learn more about Cooking