Instructions

1. 1

   Prepare the chicken: Place each chicken breast between two sheets of parchment paper. Using a meat mallet, pound the chicken to an even 1/2-inch thickness. In a shallow dish, whisk together the buttermilk, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pounded chicken breasts, ensuring they are fully coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours.

   ⏱️ 35 min

   
2. 2

   Set up the dredging station: In a second shallow dish, combine the 2 cups all-purpose flour, 1 cup panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.

   ⏱️ 5 min

   
3. 3

   Dredge the chicken: Remove the marinated chicken from the refrigerator. One piece at a time, lift the chicken from the buttermilk mixture, allowing excess to drip off. Transfer to the flour mixture and coat thoroughly, pressing gently to ensure the breading adheres. Place the dredged chicken on a clean plate or wire rack.

   ⏱️ 5 min

   
4. 4

   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 well and set aside.

   ⏱️ 12 min

   
5. 5

   Prepare the cheese sauce: In a large saucepan or Dutch oven, melt the 1/4 cup unsalted butter over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 3 cups milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly. Stir in 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low and gradually add the 2 cups sharp cheddar cheese and 1 cup Monterey Jack cheese, stirring until completely melted and smooth.

   ⏱️ 10 min

   
6. 6

   Combine mac and cheese: Add the cooked and drained macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated. Keep warm.

   ⏱️ 3 min

   
7. 7

   Fry the chicken: Heat 4 cups vegetable oil in a large Dutch oven or deep skillet over medium-high heat until it reaches 350°F. Carefully place 1-2 dredged chicken breasts into the hot oil (do not overcrowd the pan). Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the chicken with a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.

   ⏱️ 15 min•🌡️ 350

   
8. 8

   Assemble the melts: Preheat your oven broiler to high. Arrange the fried chicken breasts on a clean wire rack set over a baking sheet. Spoon a generous amount of the creamy mac and cheese onto the center of each chicken breast, shaping it like a 'melt' or 'taco'. Top each with a sprinkle of the remaining 1 cup shredded sharp cheddar cheese.

   ⏱️ 5 min

   
9. 9

   Broil to finish: Place the baking sheet with the assembled melts under the preheated broiler. Broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden brown. Do not walk away, as broiler times can vary and cheese can burn quickly.

   ⏱️ 4 min

   
10. 10

    Serve: Carefully remove the melts from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.

    ⏱️ 1 min

    

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Nutrition Facts (per serving)