Ingredients
Scale
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lb boneless skinless chicken thighs
- 1 tablespoon oil or butter for frying
- 1/3 cup hot honey (adjust to taste)
- Optional: 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about one minute. Gradually whisk in milk until smooth; cook until thickened. Stir in cheeses until melted; season with salt and pepper.
- Fold cooked macaroni into the cheese sauce until well coated.
- Season chicken thighs with garlic powder, paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat and fry chicken thighs until golden brown on both sides.
- Brush hot honey onto both sides of each thigh.
- Pour mac and cheese into a baking dish; place glazed chicken on top.
- Bake for about 10–12 minutes until bubbling and lightly golden.
- Garnish with parsley if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg