# Components:
→ Mac and Cheese Base
01 - 10 ounces elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 3/4 cups whole milk
05 - 2 cups shredded white cheddar cheese
06 - 3 tablespoons Thai sweet chili sauce
07 - Salt and freshly ground black pepper, to taste
→ Crispy Chicken
08 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
09 - 1/2 cup all-purpose flour
10 - 1 large egg, beaten
11 - 3/4 cup panko or regular breadcrumbs
12 - 1 teaspoon paprika
13 - Salt and freshly ground black pepper, to taste
14 - Vegetable oil, for frying
→ Garnish (optional)
15 - Chopped green onions
16 - Extra drizzle of Thai sweet chili sauce
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7–8 minutes. Drain well and set aside.
02 - In a separate saucepan over medium heat, melt the butter. Add the flour and whisk for 1 minute to form a roux. Gradually pour in the milk, whisking constantly until the mixture thickens. Reduce heat to low and mix in the shredded white cheddar until melted and smooth. Stir in Thai sweet chili sauce, then season with salt and pepper.
03 - Set up breading stations: Place flour in one bowl, beaten egg in a second, and breadcrumbs mixed with paprika in a third. Season chicken pieces with salt and pepper, then dredge in flour, dip in the egg, and coat evenly with the breadcrumb mixture. Heat 1/2 inch of oil in a deep skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
04 - Fold macaroni into the cheese sauce until evenly coated. Plate the mac and cheese, arrange crispy chicken on top, and finish with a drizzle of extra sweet chili sauce and a scatter of green onions if desired. Serve immediately.
