Southern Baked Chicken with Creamy Mac and Cheese

Instructions

Step 1 Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
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Step 2 Rub the chicken leg quarters with olive oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper.
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Step 3 Place the seasoned chicken in the baking dish and bake for 40–45 minutes until the skin is crispy and the chicken is fully cooked.
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Step 4 While the chicken bakes, cook the elbow macaroni in salted boiling water according to package instructions, then drain.
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Step 5 In a saucepan melt butter over medium heat, whisk in flour, and cook for about 1 minute to form a roux.
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Step 6 Slowly whisk in the milk and cook until the sauce thickens, then stir in cheddar cheese, mozzarella, salt, and pepper.
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Step 7 Add the cooked macaroni to the cheese sauce and mix until evenly coated and creamy.
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Step 8 For the cornbread, mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
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Step 9 In another bowl whisk together milk, egg, and melted butter, then combine with the dry ingredients until smooth.
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Step 10 Pour the batter into a greased baking pan and bake at 375°F (190°C) for 18–22 minutes until golden.
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Step 11 Serve the baked chicken with a generous portion of creamy mac and cheese and warm cornbread.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F until warmed through to keep the skin crispy. Mac and cheese can be reheated on the stovetop or microwave with a splash of milk to restore its creamy texture. Cornbread can be reheated briefly in the oven or microwave before serving.