Instructions:
step 1 Cook macaroni in salted boiling water according to package directions. Drain and set aside.
step 2 In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute.
step 3 Slowly whisk in milk and heavy cream. Cook until thickened, about 5 minutes.
step 4 Stir in tomato sauce, Cajun seasoning, garlic powder, salt, and pepper.
step 5 Add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.
step 6 Fold in cooked macaroni until evenly coated with sauce. Set aside.
step 7 In a large skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds.
step 8 Add rotisserie chicken pieces, Cajun seasoning, smoked paprika, salt, and pepper. Cook for 5-6 minutes, letting the chicken soak up the flavors and brown slightly.
step 9 Serve hot chicken over or beside the creamy Cajun tomato macaroni. Sprinkle with extra Cajun seasoning if desired.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat macaroni gently on the stovetop with a splash of milk to keep it creamy. Reheat chicken in a skillet or microwave until warmed through.
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