Directions:
Cook the macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened and is smooth.
Stir in the salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, thyme, oregano, and basil. Cook for an additional minute, stirring constantly.
Add the cheddar cheese, pepper jack cheese, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the sauce and stir until the macaroni is coated in the sauce. Serve immediately.
In a shallow dish, whisk together the flour, salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, thyme, oregano, and basil.
In another shallow dish, whisk together the buttermilk and Hennessy.
Dip each chicken breast in the flour mixture, shaking off any excess. Dip in the buttermilk mixture, then back into the flour mixture, shaking off any excess.
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through.
Serve the Hennessy fried chicken alongside the Cajun mac and cheese.
This recipe combines the spicy flavors of Cajun seasoning with the indulgent creaminess of mac and cheese, and the unique twist of adding Hennessy to the batter for the fried chicken.
