Laughing Mac & Cheese

• 2 boneless skinless chicken breasts
• 1 (14 1/2 ounce) package elbow macaroni
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 8 (3/4 ounce) wedges Laughing Cow cheese
• 2 cups medium cheddar, shredded
• 2 cups colby-monterey jack cheese, shredded
• 1/2 cup 1% low-fat milk
• 1 cup broccoli slaw mix
• 1 tablespoon dried onion flakes
• 1 teaspoon sea salt
• 1/4 teaspoon fine ground black pepper
• paprika, to sprinkle
• MARINADE
• 1/8 cup low sodium soy sauce
• 1/8 cup balsamic vinegar
• 1/8 cup extra virgin olive oil
• handful fresh cilantro, coarsely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fine ground black pepper

1. Prepare marinade by whisking together all ingredients in a small bowl and transferring to a large plastic baggie. Add the chicken to the baggie, shake to coat the chicken, and marinade for at least 1 hour (up to 4).
2. Bake chicken on parchment-lined cookie sheet at 350*F for 30-40 minutes, or until chicken is cooked through and juices run clear; let chicken rest while macaroni is cooking.
3. Prepare macaroni as directed on package; drain well, cover to keep warm.
4. Cube chicken, cover to keep warm.
5. In large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted.
6. Add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well.
7. Transfer to a large, deep, greased casserole dish; sprinkle with paprika. Bake at 350*F for 35-40 minutes, or until cheese turns light brown.

chicken breasts, elbow macaroni, extra virgin olive oil, butter, cow cheese, cheddar, colbymonterey, milk, broccoli slaw mix, onion flakes, salt, ground black pepper, paprika, marinade, soy sauce, balsamic vinegar, extra virgin olive oil, handful fresh cilantro, garlic, onion powder, salt, ground black pepper

Taken from www.food.com/recipe/laughing-mac-cheese-354060 (may not work)