2 tablespoons olive oil
2 tablespoons Cajun seasoning
Mac and Cheese:
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons salt
1 tablespoon Cajun seasoning
1 cup sharp cheddar cheese, freshly grated
½ cup mozzarella cheese, freshly grated
1 medium tomato, diced
Salt and pepper, to taste
Parsley, chopped (for garnish)
Season both sides of the chicken with Cajun seasoning. Heat oil in a non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes, flip and repeat. Remove from heat. Slice chicken and cover to keep warm and set aside. Mac and Cheese: In a sauce pan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minute (or until the mixture turns light brown). Remove from heat and gradually pour in the warm milk, whisking constantly. Return the pan to the heat, whisk another 3-5 minutes or until thickened. Add the Cajun seasoning and stir to combine. Add the cheeses, stirring to melt. Pour the sauce over the top of the cooked elbow macaroni. Stir to combine. Add diced tomatoes and stir to combine. Top with the sliced chicken breast. Season with salt and pepper, and top with chopped parsley.