Tandoori Chicken Mac and Cheese

Ingredients

• Chicken breast (1 pound, boneless and skinless)
• Tandoori masala (2 tablespoons)
• Plain yogurt (1/2 cup)
• Macaroni (2 cups)
• Butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (2 cups)
• Cheddar cheese (2 cups, shredded)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a bowl, combine the tandoori masala and yogurt. Add the chicken breast and coat well. Marinate for at least 2 hours, or overnight for best results.
2. Preheat your grill or oven to medium-high heat. Grill the marinated chicken for about 6-8 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest before slicing into bite-sized pieces.
3. Meanwhile, cook the macaroni according to package instructions. Drain and set aside.
4. In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden.
5. Gradually add the milk to the roux, whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring constantly until it thickens.
6. Remove the pot from heat and stir in the shredded cheddar cheese, continuing to stir until melted and smooth. Season the cheese sauce with salt and pepper to taste.
7. Fold in the cooked macaroni and the grilled chicken pieces, mixing until everything is well coated with the cheese sauce.
8. Serve hot, garnished with additional cheese or fresh cilantro if desired.