Baked Smoked Gouda and Shredded Chicken Macaroni with Crispy Panko and Sautéed Green Beans

Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with 1 tsp olive oil.

Remove the skin and bones from the 2 lb of leftover braised chicken thighs (from Day 1), then shred the meat into bite-sized pieces using two forks. Set the shredded chicken aside.

Bring a large pot of salted water to a boil over high heat. Add 8 oz elbow macaroni and cook for 7 minutes, which should be slightly under al dente. Drain the pasta and set aside.

Grate 6 oz of smoked Gouda cheese and 4 oz of sharp white cheddar cheese. Chop 2 tbsp of fresh parsley. Trim the ends of 12 oz of fresh green beans and thinly slice 2 garlic cloves.

In a medium saucepan over medium heat, melt 3 tbsp of unsalted butter. Whisk in 3 tbsp of all-purpose flour and cook, whisking constantly, for 1 to 2 minutes until the roux is smooth, bubbly, and smells slightly nutty.

Slowly pour 2 cups of whole milk and 1/2 cup of heavy cream into the roux in a steady stream, whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, whisking constantly, and cook for 3 to 4 minutes until the sauce coats the back of a spoon.

Turn off the heat. Whisk in 1 tsp of Dijon mustard, 1/2 tsp of garlic powder, 1/2 tsp of salt, and 1/4 tsp of black pepper. Gradually add the grated 6 oz of smoked Gouda and 4 oz of sharp white cheddar, stirring constantly until the cheese is completely melted and the sauce is smooth.

In a large mixing bowl, combine the cooked elbow macaroni, the shredded leftover chicken, and the warm cheese sauce. Stir gently until the pasta and chicken are evenly coated, then transfer the mixture into the prepared baking dish.

In a small bowl, melt the remaining 1 tbsp of unsalted butter. Stir in 1/2 cup of panko breadcrumbs and 1 tbsp of the chopped fresh parsley until the crumbs are evenly moistened. Sprinkle the panko mixture evenly over the macaroni.

Bake for 20 minutes, or until the cheese sauce is bubbling around the edges and the panko topping is a deep golden brown. Remove from the oven and let rest for 5 minutes.

While the macaroni is baking, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the 12 oz of trimmed green beans and sauté, tossing frequently, for 5 minutes until they are tender-crisp and lightly blistered.

Add the 2 sliced garlic cloves to the skillet and sauté for an additional 1 to 2 minutes until fragrant. Remove from heat, season with 1/4 tsp of salt, 1/4 tsp of black pepper, and drizzle with 1 tsp of lemon juice.

Portion the baked macaroni and cheese onto plates alongside the sautéed green beans. Garnish the pasta with the remaining 1 tbsp of chopped fresh parsley and serve immediately.