# What You Need:
→ Mac and Cheese Base
01 - 10 oz 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, to taste
08 - Black pepper, to taste
→ Crispy Chicken
09 - 2 boneless chicken breasts, cut into bite-size pieces
10 - 1/2 cup all-purpose flour
11 - 1 large egg, beaten
12 - 3/4 cup breadcrumbs or panko
13 - 1 teaspoon paprika
14 - Salt, to taste
15 - Black pepper, to taste
16 - Vegetable oil, for frying
→ Garnish (optional)
17 - Chopped green onions
18 - Extra Thai sweet chili sauce, for drizzling
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt butter. Sprinkle in flour and whisk constantly for 1 minute to form a roux. Gradually pour in milk, whisking steadily until smooth and thickened. Reduce heat to low, add shredded white cheddar, and stir until fully melted. Blend in Thai sweet chili sauce, then season with salt and black pepper.
03 - Set up a breading station: place flour in one bowl, beaten egg in another, and breadcrumbs mixed with paprika in a third. Season chicken pieces with salt and pepper. Dredge each piece in flour, dip into egg, then coat evenly with the breadcrumb mixture. Heat vegetable oil in a skillet over medium-high. Fry chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
04 - Toss cooked macaroni with the prepared cheese sauce until thoroughly coated. Divide between serving plates. Top with crispy chicken pieces, adding a drizzle of sweet chili sauce and chopped green onions if desired.
