Creamy Chicken Mac and Cheese with Crispy Potato Wedges

1.Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2.Toss the potato wedges with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange them in a single layer on the prepared baking sheet.

3.Roast the potato wedges for 35-40 minutes, flipping halfway through, until golden brown and crispy.

4.While the potatoes roast, season the diced chicken with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

5.Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.

6.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

7.In a large saucepan, melt 3 tbsp butter over medium heat. Sprinkle in 3 tbsp flour and whisk constantly for 1-2 minutes to form a roux.

8.Gradually pour in the milk and heavy cream, whisking until smooth. Cook, stirring, until the sauce thickens, about 3-4 minutes.

9.Reduce heat to low. Stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and cayenne pepper (if using).

10.Add the cooked macaroni and chicken to the cheese sauce. Stir gently to combine and heat through, about 2 minutes.

11.Transfer the creamy chicken mac and cheese to a serving dish. Sprinkle with chopped parsley.

12.Serve immediately with the crispy potato wedges on the side. Enjoy!