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Ingredients
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Pasta
Cheese Sauce
Fried Chicken
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Making Cheese Sauce
- 2
Prepare the Roux
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add 1 tablespoon of all-purpose flour and whisk continuously for about 1 minute until the mixture is golden and bubbly.
- 3
Add Milk
Slowly add 2 cups of milk to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
- 4
Incorporate Cheeses
Remove from heat and stir in 2 cups of shredded cheddar cheese and 1 cup of grated parmesan cheese until fully melted and smooth.
- 5
Season the Sauce
Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika to the cheese sauce. Mix well.
- 6
Combine Pasta and Cheese Sauce
Fold the cooked macaroni into the cheese sauce until well coated. Set aside.
Frying Chicken
- 7
Prepare Chicken
Season 2 boneless, skinless chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika on both sides.
- 8
- 9
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs, ensuring an even layer.
- 10
Heat Oil
In a large skillet, heat 2 cups of oil over medium-high heat until hot but not smoking.
- 11
Fry Chicken
Carefully place the breaded chicken breasts into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 12
Plate the Dish
Serve the creamy mac and cheese on a plate with the fried chicken on the side or on top of the mac and cheese. Enjoy your house-made mac & cheese with fried chicken!
