Directions
- 1Grate medium cheddar, Colby Jack, and mozzarella cheese into a bowl and mix.
- 2Add butter to a pan.
- 3Add garlic and smoked paprika to the melting butter and mix.
- 4Add flour to create a roux and mix.
- 5Pour in evaporated milk and heavy whipping cream and mix.
- 6Slowly add the mixed cheese into the sauce on medium heat and mix until melted and smooth.
- 7Season water, cook pasta, and then mix with the cheese sauce.
- 8Transfer the mac and cheese to a baking pan, layer with cheese in between, and top with more cheese.
- 9Bake in the oven at 350°F (175°C) for about 20 to 25 minutes.
- 10Season chicken tenders, add buttermilk and Frank's RedHot sauce, and mix. Marinate for about 30 minutes.
- 11Season flour with the same seasonings.
- 12Coat chicken tenders with flour, shake off excess, and set aside.
- 13Fry the chicken tenders for 5 to 7 minutes on medium heat.
- 14For the sauce, melt butter, add Frank's RedHot, Sriracha, and honey, and mix.
- 15Once fried, add the chicken tenders to a bowl, pour the sauce over them, and shake to coat.
- 16Plate the crispy hot honey chicken tenders with the baked mac and cheese.
Ingredients
- medium cheddar cheese
- Colby Jack cheese
- mozzarella cheese
- butter
- garlic
- smoked paprika
- flour
- evaporated milk
- heavy whipping cream
- seasoning
- macaroni
- chicken tenders
- buttermilk
- Frank's RedHot sauce
- Sriracha sauce
- honey
Equipment
cheese graterpanwooden spoonpotbaking pantongsbowl
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