Instructions

1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
3. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they are browned and have released their moisture.
4. Push the mushrooms and onion to one side of the skillet. Add the chicken breasts to the other side and season with salt, pepper, and paprika. Cook for about 6-7 minutes on each side until cooked through and no longer pink in the center. Remove chicken and let it rest before slicing.
5. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan.
6. Stir in the heavy cream and let it simmer gently for 5 minutes until the gravy thickens slightly. Adjust seasoning with salt and pepper if needed.
7. Meanwhile, in a separate pot, combine the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and creamy. If too thick, add a splash of milk to reach desired consistency.
8. To serve, place a generous scoop of the mac and cheese on each plate, top with sliced chicken, and spoon the garlic mushroom gravy over the top.