Honey Barbecue Chicken Mac and Cheese
Serves 1
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Honey Barbecue Chicken Mac and Cheese
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Serves 1
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Directions
1
Grate the cheese. Use a three-pepper Kobe jack or Sriracha Gouda for extra fun.
2
Cube chicken thighs, add buttermilk, hot sauce, paprika, chili, and garlic. Mix and marinate.
3
Melt butter in a pan. Add garlic, chili, and paprika.
4
Add evaporated milk and heavy cream to the butter mixture.
5
Once the sauce starts to lightly simmer, kill the heat.
6
Add pre-shredded cheddar, three-pepper Kobe jack, and Sriracha Gouda to the sauce.
7
Cook elbow macaroni.
8
Make a quick layer of macaroni in a baking dish.
9
Layer on a tiny bit more cheese.
10
Finish off the top layer with macaroni and the last layer of cheese.
11
Bake at 350 degrees for 20 minutes.
12
While mac and cheese bakes, mix flour, a lot of breadcrumbs, and the same seasonings as earlier for the dry batter.
13
Add the marinated chicken to the dry batter.
14
Fry the chicken in a hot tub set at 350 degrees for 5 minutes, until golden.
15
Toss the fried chicken in honey barbecue sauce.
16
Pile a healthy amount of honey barbecue chicken on top of the baked mac and cheese.
17
Garnish with parsley.
Ingredients
24 oz pasta (large elbow macaroni)
4 oz unsalted butter
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
12 oz can evaporated milk
8 oz heavy cream
8 oz milk
8 oz pepper colby jack
8 oz gouda
8 oz sharp cheddar
to taste Salt
8 oz pepper colby jack
8 oz sharp cheddar
2 lbs chicken thighs, cubed
2 cups buttermilk
2 tbsp hot sauce
1 tsp garlic, chili, paprika powder
1.5 cup flour
1 cup panko
1 tsp garlic, chili, paprika powder
0.5 cup ketchup
0.25 cup brown sugar
1 Tbsp apple cider vinegar
1 Tbsp worcestershire sauce
2 Tbsp hot sauce of choice
0.25 Tbsp honey
3 Tbsp cold butter, cut into small cubes
parsley
Equipment
baking dish
hot tub
shredder
Tips
If the cheese is cold, it will shred a lot easier.
Toss the chicken in honey barbecue sauce.