# What You’ll Need:
→ 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 black pepper, to taste
→ Crispy Chicken
08 - 2 chicken breasts, cut into bite-sized pieces
09 - 1/2 cup all-purpose flour
10 - 1 large egg, beaten
11 - 3/4 cup breadcrumbs or panko
12 - 1 teaspoon paprika
13 - Salt and black pepper, to taste
14 - Vegetable oil, for frying
→ Garnish (optional)
15 - Chopped green onions
16 - Extra Thai sweet chili sauce, for drizzling
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package directions. Drain well and set aside.
02 - In a saucepan over medium heat, melt butter. Stir in flour and cook, whisking constantly, for 1 minute. Gradually pour in milk, continuing to whisk until smooth and thickened, about 2–3 minutes. Add shredded white cheddar and stir until completely melted. Blend in Thai sweet chili sauce, then season with salt and black pepper.
03 - Season chicken pieces with salt and pepper. Dredge each piece in flour, dip into beaten egg, then coat thoroughly with breadcrumbs mixed with paprika. In a deep skillet or fryer, heat about 1 inch of oil to 350°F. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Remove to a paper towel-lined plate to drain excess oil.
04 - Combine drained macaroni with cheese sauce in the saucepan and mix until evenly coated. Portion the creamy macaroni onto plates, top generously with crispy chicken, and finish with a drizzle of sweet chili sauce and a scattering of green onions as desired.
