Tikka Masala Mac and Cheese

In a bowl combine Plain Yogurt (1 cup) , Ground Cumin (1 tsp) , Chili Powder (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Add in Tyson® Chicken Breasts (1.5 lb) and coat the chicken in the mixture. Cover and marinate for at least 15 minutes or up to an hour.

Cook your Elbow Macaroni (1 box) in salted boiling water until just cooked through, a minute before the time on the package. Once pasta is cooked, drain.

Make Tikka Masala Sauce. Melt the Butter (1 Tbsp) in a large skillet. Cook the Yellow Onion (1/2) until soft, about 4 minutes.

Add Garlic (3 cloves) and Fresh Ginger (1 Tbsp) and cook until fragrant, about 1 minute. Mix in the Garam Masala (1/2 Tbsp) , Chili Powder (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , and Ground Turmeric (1/2 Tbsp) .

Pour in the Tomato Purée (2 1/4 cups) . Add Granulated Sugar (1 tsp) and season with a pinch of Salt (to taste) , and Ground Black Pepper (to taste) . Stir and allow the sauce to thicken for 10 minutes.

Melt Butter (1/3 cup) in a large saucepan over medium heat. Add All-Purpose Flour (1/2 cup) and stir until mixture turns golden brown, 2-4 minutes.

Gradually whisk in Whole Milk (2 1/4 cups) and simmer until thickened and smooth, about 4 minutes. If the mixture becomes too thick to stir, add in another 1/4 cup of milk.

Add Sharp Cheddar Cheese (2 1/2 cups) , and Gruyère Cheese (1 1/2 cups) to the milk mixture and stir until melted and smooth.

Pour mixture into a wide greased baking dish. Sprinkle on more Cheddar Cheese (1/2 cup) and Breadcrumbs (1/2 cup) .