Crispy Baked Chicken Tenders

1. 1
   Heat your oven to 425°F (220°C) and line a rimmed baking sheet with foil.
2. 2
   Spread panko on the sheet and bake 3 to 4 minutes until lightly golden, then pour into a shallow bowl.⏱ 4 min
3. 3
   Set a wire cooling rack on top of the baking sheet and coat it lightly with cooking spray.
4. 4
   Stir parmesan, garlic powder, onion powder, and half the salt into the toasted panko, then rub in the olive oil.
5. 5
   Whisk eggs with the remaining salt in a second shallow bowl.
6. 6
   Pat chicken dry, dip each tender into the egg mixture, then press firmly into the panko to coat completely.
7. 7
   Lay chicken on the wire rack and bake for 12 to 14 minutes until crisp and no longer pink inside.⏱ 14 min
8. 8
   Put macaroni, salt, and 1 cup of cold water into a 10-inch skillet over high heat.
9. 9
   Bring to a boil and cook, stirring constantly, until pasta softens and water is nearly absorbed, about 6 minutes.⏱ 6 min
10. 10
    Pour in the evaporated milk and bring the mixture to a gentle boil.
11. 11
    Turn heat to low, add grated cheese in small handfuls, and stir until completely melted and glossy.
12. 12
    Remove from the heat immediately and stir for 30 seconds as the sauce thickens.⏱ 30 sec