Laughing Mac & Cheese - cooking recipe

Ingredients

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

Preparation

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).
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.
Prepare macaroni as directed on package; drain well, cover to keep warm.
Cube chicken, cover to keep warm.
In large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted.
Add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well.
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.