Honey Barbecue Chicken Mac and Cheese
Serves 1
Directions
- 1Grate the cheese. Use a three-pepper Kobe jack or Sriracha Gouda for extra fun.
- 2Cube chicken thighs, add buttermilk, hot sauce, paprika, chili, and garlic. Mix and marinate.
- 3Melt butter in a pan. Add garlic, chili, and paprika.
- 4Add evaporated milk and heavy cream to the butter mixture.
- 5Once the sauce starts to lightly simmer, kill the heat.
- 6Add pre-shredded cheddar, three-pepper Kobe jack, and Sriracha Gouda to the sauce.
- 7Cook elbow macaroni.
- 8Make a quick layer of macaroni in a baking dish.
- 9Layer on a tiny bit more cheese.
- 10Finish off the top layer with macaroni and the last layer of cheese.
- 11Bake at 350 degrees for 20 minutes.
- 12While mac and cheese bakes, mix flour, a lot of breadcrumbs, and the same seasonings as earlier for the dry batter.
- 13Add the marinated chicken to the dry batter.
- 14Fry the chicken in a hot tub set at 350 degrees for 5 minutes, until golden.
- 15Toss the fried chicken in honey barbecue sauce.
- 16Pile a healthy amount of honey barbecue chicken on top of the baked mac and cheese.
- 17Garnish 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 dishhot tubshredder
Tips
- If the cheese is cold, it will shred a lot easier.
- Toss the chicken in honey barbecue sauce.
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