Black & Gold Mac Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 12 oz cavatappi and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside. Toss with 1 tbs butter if desired to prevent sticking.

Prepare and Season

Halve the 1 lb chicken breasts horizontally if thick so pieces are even (or pound to 3/4" thickness). Pat dry with paper towels. Combine blackening seasoning, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and 1/2 tsp salt. Rub mixture evenly over both sides of the chicken.

Cook Chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Reduce heat if crust browns too quickly. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2" strips or bite-sized pieces.

Sweat Garlic and Make Roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown). Whisk in 3 tbs all-purpose flour and cook 1–2 minutes, whisking constantly, to form a light roux.

Add Liquids and Season

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, smoothing any lumps. Bring to a gentle simmer over medium-low heat, whisking, until the sauce thickens and coats the back of a spoon (3–5 minutes). Whisk in 1/2 tsp dry mustard, 3/4 tsp salt, and 1/2 tsp black pepper. If too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Add Cheese

Remove sauce from heat and gradually stir in 2 cups shredded sharp cheddar until melted and smooth. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally so cheese doesn't separate.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbs honey, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1/4 tsp turmeric, 1/2 tsp paprika, and 1/4 tsp salt until smooth. Taste and adjust honey or vinegar for sweetness/tang balance. Set aside.

Combine Pasta and Cheese Sauce

Add the drained cavatappi to the cheese sauce and gently toss to coat. If the sauce feels too thick, add reserved pasta water, 2 tbs at a time, until sauce clings to pasta but is creamy. Stir in minced finishing garlic (1 clove) and adjust salt and pepper.

Plate and Add Chicken

Portion the mac into bowls or onto plates. Arrange sliced blackened chicken on top of the mac.

Finish with Golden Sauce and Garnish

Drizzle 1–2 tbs of the golden sauce over each portion of chicken and mac (or serve golden sauce on the side). Sprinkle 1/2 cup extra shredded cheddar over the hot mac so it softens. Top with thinly sliced green onions, chopped parsley (optional), and an extra crack of black pepper.

Optional Broil (for melty top)

If you want a melted, slightly browned top, transfer assembled portions to an oven-safe dish, sprinkle extra cheddar, and broil 1–2 minutes on high with oven rack 6–8 inches from the heat—watch carefully to avoid burning.