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Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with egg whites, hot sauce, yellow mustard, and 1 tablespoon of Cajun spices. Mix well to ensure the chicken is fully coated. Set aside.

Prepare the dry batter: In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, and 1 tablespoon of Cajun spices. Mix thoroughly.

Dredge the chicken: Take each piece of marinated chicken and dredge it thoroughly in the dry batter, ensuring it's completely coated. Place the coated chicken on a plate or baking sheet. Repeat for all chicken pieces.

Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.

Start the cheese sauce: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, and the sprig of thyme. Sauté until fragrant, about 1-2 minutes.

Add cream and mustard: Pour in the 2 quarts of heavy cream and add 1 tablespoon of Dijon mustard. Whisk the mixture until well combined and heated through, but do not boil.

Melt the cheese: Reduce the heat to low. Gradually add the shredded white sharp cheddar, yellow sharp cheddar, 4 ounces of Parmesan cheese, and 3 pepper Colby Jack cheese to the cream mixture. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Remove the thyme sprig.

Combine mac and cheese: Add the cooked and drained elbow macaroni to the cheese sauce. Stir everything together thoroughly until the macaroni is evenly coated. Keep warm over very low heat.

Fry the chicken: Heat about 4 cups of vegetable oil in a large deep skillet or Dutch oven to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Prepare the garlic Parmesan sauce for chicken: In a medium bowl, melt 4 tablespoons of butter. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, 1/2 teaspoon of dried thyme, 1/4 cup of mayonnaise, and 2 ounces of grated Parmesan cheese to the melted butter. Mix all the ingredients together until well combined.

Toss the chicken: Add the freshly fried chicken pieces to the garlic Parmesan sauce and toss until the chicken is evenly coated.

Assemble and serve: Serve generous portions of the prepared mac and cheese in bowls. Top each serving with the garlic Parmesan chicken. Enjoy immediately!


Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with egg whites, hot sauce, yellow mustard, and 1 tablespoon of Cajun spices. Mix well to ensure the chicken is fully coated. Set aside.

Prepare the dry batter: In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, and 1 tablespoon of Cajun spices. Mix thoroughly.

Dredge the chicken: Take each piece of marinated chicken and dredge it thoroughly in the dry batter, ensuring it's completely coated. Place the coated chicken on a plate or baking sheet. Repeat for all chicken pieces.

Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.

Start the cheese sauce: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, and the sprig of thyme. Sauté until fragrant, about 1-2 minutes.

Add cream and mustard: Pour in the 2 quarts of heavy cream and add 1 tablespoon of Dijon mustard. Whisk the mixture until well combined and heated through, but do not boil.

Melt the cheese: Reduce the heat to low. Gradually add the shredded white sharp cheddar, yellow sharp cheddar, 4 ounces of Parmesan cheese, and 3 pepper Colby Jack cheese to the cream mixture. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Remove the thyme sprig.

Combine mac and cheese: Add the cooked and drained elbow macaroni to the cheese sauce. Stir everything together thoroughly until the macaroni is evenly coated. Keep warm over very low heat.

Fry the chicken: Heat about 4 cups of vegetable oil in a large deep skillet or Dutch oven to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Prepare the garlic Parmesan sauce for chicken: In a medium bowl, melt 4 tablespoons of butter. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, 1/2 teaspoon of dried thyme, 1/4 cup of mayonnaise, and 2 ounces of grated Parmesan cheese to the melted butter. Mix all the ingredients together until well combined.

Toss the chicken: Add the freshly fried chicken pieces to the garlic Parmesan sauce and toss until the chicken is evenly coated.

Assemble and serve: Serve generous portions of the prepared mac and cheese in bowls. Top each serving with the garlic Parmesan chicken. Enjoy immediately!
