Parmesan Garlic Chicken Mac and Cheese

In a large pan over medium heat, melt the butter.

Add the minced garlic and cook for a minute until fragrant, infusing the butter.

Stir in the red pepper flakes and the sprig of thyme.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Dijon mustard.

Turn off the heat. Gradually add the shredded sharp yellow and white cheddar cheeses, stirring constantly until fully melted and smooth.

Stir in the grated Parmesan cheese until the sauce is silky and glossy.

Add the cooked elbow macaroni to the cheese sauce and mix until everything is well-coated.

Transfer the mac and cheese to a large oven-safe skillet or baking dish. Top evenly with the shredded three pepper Colby Jack cheese.

Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.

While the mac and cheese bakes, prepare the chicken. Take your marinated chicken pieces and dredge them in a mixture of seasoned flour and breadcrumbs, ensuring they are fully coated.

Carefully place the coated chicken into hot oil and deep fry for 4-5 minutes, until golden brown and cooked through.

Remove the chicken from the oil with a spider strainer and place on a wire rack to drain. Season immediately with flaky salt.

In a separate bowl, toss the fried chicken with a homemade garlic parmesan sauce (recipe not provided in video).

Remove the mac and cheese from the oven. Arrange the parmesan garlic chicken bites on top.

Garnish with chopped fresh parsley and serve immediately.