Chick-a-licious Mac 'n Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente according to package directions (about 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp flour and whisk constantly for 1–2 minutes until the mixture bubbles and the raw flour smell cooks out (do not let it brown).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, whisking to remove lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Finish cheese sauce

Reduce heat to low. Whisk in 2 cups shredded white cheddar, 1 cup grated Parmesan and 2 oz cream cheese (if using) in small handfuls until melted and smooth. Stir in 1 tsp Dijon, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Taste and adjust seasoning. If sauce seems too thick, whisk in reserved pasta water 1–2 tbsp at a time to reach desired consistency.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir gently to combine. Keep warm over the lowest heat or cover to hold while preparing the other components.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup finely chopped yellow onion and cook until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 3 oz chopped roasted green chiles, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp ground cumin. Cook for 1–2 minutes to heat through and let flavors meld. Remove from heat and set aside.

Prepare chicken

Butterfly or flatten each of the 2 boneless chicken breasts to about 1/2-inch thickness (or slice into two cutlets) so you have 2–4 thin cutlets. Place cutlets in a bowl and pour 1 cup buttermilk and 1 tsp hot sauce (if using) over them. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and season.

Make dredge and egg wash

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. In another shallow bowl, beat 2 eggs with 2 tbsp milk to make an egg wash.

Dredge chicken

Remove each cutlet from the buttermilk, letting excess drip off. Dredge first in the flour mixture, then dip in the egg wash, and dredge again in the flour mixture for a double-coated, crispy crust. Press the flour onto the surface so it adheres well.

Fry chicken

Pour about 1 cup vegetable oil into a large skillet to come about 1/4-inch deep and heat over medium-high until shimmering and registers 350°F (or a small piece of bread sizzles and browns in ~45 seconds). Fry the cutlets in batches, 2–3 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining cutlets.

Slice for topping

When slightly rested, slice each chicken-fried cutlet into 1/2-inch strips for topping the mac 'n cheese.

Spoon the creamy white cheddar and Parmesan mac 'n cheese into shallow bowls or a serving platter.

Arrange sliced chicken-fried chicken over the mac. Spoon the warm green chile mixture over the chicken and mac to taste (divide evenly among servings).

Sprinkle with extra 1/4 cup grated Parmesan, 2 tbsp chopped cilantro and 2 tbsp sliced scallions. Serve with lemon or lime wedges on the side for a bright squeeze if desired.