Preheat the oven to 375 degrees F.
Remove the macaroni and cheese from the fridge. Spritz the container with olive oil spray.
In a large bowl, add the mac and cheese and about 1/2 a cup of milk. Put in the microwave and heat for 3-4 minutes until you can stir the milk in. Use the back of your spoon to help break the noodles apart (some of them might split and that’s ok!).
Remove the rib meat from the bones (if you haven’t already) so it’s shredded. In a large bowl, add the roasted broccoli, shredded rib meat, 1/4 cup of milk, smoked paprika, kosher salt, and pepper (taste and season as needed). If needed, add a touch more milk so it’s nice and creamy. Stir together.
In a 9x13 pan, scoop the mac and cheese into it and spread it so it’s flat on top. Top with the panko and spritz with the olive oil spray. Put in the oven and cook for 15-20 minutes, until the panko is a little browned.
Remove from the oven and top with green onions when serving.

Marinaded Chicken

While cooking, you’ll marinade chicken for the Peruvian Chicken. Finely mince the garlic, and add to a large gallon baggy with the soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Mix together and add the chicken thighs. Place in a bowl to avoid leaks and place in the refrigerator.

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