In a pan, melt butter over medium heat.

Add flour and whisk to form a roux.

Gradually pour in milk while whisking continuously until the sauce is smooth.

Season the sauce with salt and black pepper.

Stir in truffle pesto and garlic powder.

Add shredded Red Leicester and another cheese of your choice, stirring until fully melted and combined.

Fold in cooked macaroni until it's fully coated in the cheese sauce.

Carefully butterfly a chicken breast and pound it thin.

Dredge the chicken in flour seasoned with salt, pepper, and garlic powder.

Dip the floured chicken into a beaten egg.

Coat the chicken with a mixture of breadcrumbs and parmesan cheese.

Carefully place the breaded chicken in a pan with hot oil and fry for about 4 minutes total, flipping halfway through, until golden brown and cooked.

In a clean pan, sauté sliced garlic in oil until fragrant.

Pour in tomato passata and let it simmer.

Season the sauce with salt and pepper.

Stir in freshly chopped basil.

Slice the fried chicken. Spread the tomato sauce on the bottom half of a bread roll and layer the chicken on top.

Place cheese slices over the chicken and melt them using a kitchen torch.

Pile a generous amount of the truffle mac and cheese onto the melted cheese.

Garnish with chopped chives and crispy onions.

Drizzle with more cheese sauce for extra deliciousness.

Place the top half of the bun on the sandwich, wrap it tightly in parchment paper, and slice in half to serve.