Laughing Mac & Cheese

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 (14 1/2 ounce) package elbow macaroni
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 8 (3/4 ounce) wedges laughing cow cheese
• 2 cups medium cheddar, shredded
• 2 cups colby-monterey jack cheese, shredded
• 1/2 cup 1% low-fat milk
• 1 cup broccoli slaw mix
• 1 tablespoon dried onion flakes
• 1 teaspoon sea salt
• 1/4 teaspoon fine ground black pepper
• paprika, to sprinkle
• 1/8 cup low sodium soy sauce
• 1/8 cup balsamic vinegar
• 1/8 cup extra virgin olive oil
• handful fresh cilantro, coarsely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fine ground black pepper

Recipe

• 1 prepare marinade by whisking together all ingredients in a small bowl and transferring to a large plastic baggie. add the chicken to the baggie, shake to coat the chicken, and marinade for at least 1 hour (up to 4).
• 2 bake chicken on parchment-lined cookie sheet at 350*f for 30-40 minutes, or until chicken is cooked through and juices run clear; let chicken rest while macaroni is cooking.
• 3 prepare macaroni as directed on package; drain well, cover to keep warm.
• 4 cube chicken, cover to keep warm.
• 5 in large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted.
• 6 add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well.
• 7 transfer to a large, deep, greased casserole dish; sprinkle with paprika. bake at 350*f for 35-40 minutes, or until cheese turns light brown.