Fried Chicken and Baked Macaroni and Cheese

Preheat your oven to 400°F (200°C).

In a pot, bring 3 cups of chicken broth to a boil.

Once boiling, add the macaroni pasta and stir immediately. Cook for about 9 minutes, stirring occasionally, until al dente.

While the pasta cooks, prepare the flour dredge for the chicken. In a large bowl, combine the all-purpose flour, baking powder, and your desired seasonings. Whisk until well combined.

To make the cheese sauce, combine butter and milk in a separate pot over medium heat.

Season the milk mixture with salt and black pepper.

Add the cubed processed cheese, shredded mozzarella, shredded cheddar, and shredded Colby Jack cheese to the pot.

Stir continuously until all the cheeses are fully melted and the sauce is smooth. Be careful not to let it burn.

Grease a baking dish with butter.

Drain the cooked macaroni and place it in a large bowl. Pour the melted cheese sauce over the pasta and stir to combine.

Transfer the macaroni and cheese mixture to the greased baking dish.

Sprinkle the remaining shredded mozzarella and cheddar cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes.

After 20 minutes, carefully remove the foil and bake uncovered for another 10 minutes until bubbly and golden.

While the mac and cheese bakes, heat vegetable oil in a deep pot to 350°F (175°C).

Dredge the chicken wings in the seasoned flour mixture, ensuring they are fully coated.

Carefully place the coated chicken wings into the hot oil. Do not overcrowd the pot.

Fry for about 17 minutes, turning the chicken every 2 minutes, until golden brown, crispy, and cooked through.

Remove the chicken from the oil and let it drain on a wire rack. Serve hot with the baked macaroni and cheese.