Instructions
Step 1: Cook the elbow macaroni according to package directions, then drain and set aside.
Step 2: In a saucepan, melt 1 tbsp butter and whisk in the flour to create a roux. Cook for one minute, stirring constantly.
Step 3: Slowly add the milk to the roux, stirring until smooth and thickened, about 3-4 minutes.
Step 4: Remove from heat and stir in the shredded cheddar cheese until melted and combined. Season with salt and pepper, then fold in the cooked macaroni.
Step 5: In a small bowl, combine the boiled diced potatoes, mayonnaise, mustard, celery if using, and season with salt and pepper. Mix gently and set aside.
Step 6: Heat 1 tsp butter in a skillet over medium heat, add the green beans, and sauté with a pinch of salt for 5-7 minutes until tender-crisp.
Step 7: In another skillet, melt 2 tbsp butter over medium-high heat and add the minced garlic, stirring for about 30 seconds until fragrant.
Step 8: Season the chicken leg quarters with paprika, black pepper, salt, and Italian seasoning.
Step 9: Place the chicken in the skillet with the garlic butter and cook for 8-10 minutes per side until golden and cooked through, basting with the butter sauce.
Step 10: Plate the chicken, mac and cheese, creamy potato salad, and green beans together. Garnish the chicken with fresh parsley and serve immediately.
Storage and Reheating Tips
Store all components separately in airtight containers in the refrigerator for up to three days. This keeps each element fresh and prevents flavors from bleeding together.
To reheat the chicken, place it in a 350°F oven for about 10-12 minutes until warmed through. The mac and cheese reheats beautifully on the stovetop over low heat with a splash of milk to restore creaminess.
The potato salad and green beans can be enjoyed cold or gently warmed in the microwave. For best results, reheat each component separately and plate them fresh before serving.
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