Fried Chicken with Macaroni and Cheese

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 2 tsp salt
• 1 tsp black pepper
• 1½ cup buttermilk
• 4 cup vegetable oil
• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cup milk
• 2 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 tsp Dijon mustard
• ¼ tsp nutmeg

Steps

1. Pat chicken dry. In a shallow dish, whisk together 1.5 cups flour, paprika, garlic powder, onion powder, cayenne (if using), 1.5 tsp salt, and 0.5 tsp black pepper. Pour buttermilk into another shallow dish. Dip each chicken piece in buttermilk, then dredge in flour mixture, ensuring full coating. Set aside.
2. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add chicken pieces, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and drain on a wire rack over paper towels.
3. While chicken fries, cook macaroni according to package directions until al dente. Drain and set aside.
4. Preheat oven to 375°F (190°C). In a large saucepan, melt butter over medium heat. Whisk in 4 tbsp flour and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until the sauce thickens. Remove from heat.
6. Stir in cheddar and Monterey Jack cheeses until melted and smooth. Add Dijon mustard, nutmeg, 0.5 tsp salt, and 0.5 tsp black pepper. Add the cooked macaroni and stir to combine.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly and lightly golden on top.
8. Serve the hot macaroni and cheese alongside the crispy fried chicken.