Mac & cheese with hot honey chicken bites
Directions
- 1Clean and cut three chicken breasts into 1-inch pieces.
- 2Season the chicken with garlic powder, onion powder, lemon pepper, Nature's Seasoning, Mrs. Dash, paprika, and ground mustard.
- 3Add enough buttermilk to cover the chicken pieces and mix well. Let marinate.
- 4Shred 16 ounces each of sharp cheddar, Colby Jack, and pepper jack cheese.
- 5Add some butter and 1/4 cup of flour to a hot skillet and whisk until it forms a golden brown roux.
- 6Slowly mix in one can of evaporated milk, one cup of heavy cream, and one cup of sour cream to the roux.
- 7Season the cheese sauce with garlic powder, onion powder, paprika, and Cajun seasoning.
- 8Add two tablespoons of buffalo sauce to the cheese sauce.
- 9Whisk in half of each shredded cheese into the sauce. If too thick, add one more cup of heavy cream.
- 10To a large pot of water, add a packet of chicken bouillon.
- 11Once the water boils, add 16 ounces of large elbow noodles and cook.
- 12Drain the water from the pasta once cooked.
- 13Mix the cooked pasta with the cheese sauce.
- 14Add half of the mac and cheese to a cast-iron skillet, layer with some cheese, then add the remaining mac and cheese and top with the rest of the cheese.
- 15Top the mac and cheese with a little Cajun seasoning.
- 16Bake the mac and cheese in the oven at 350°F (175°C) for 30 minutes, then broil for 2 minutes at the end.
- 17In a large bowl, add flour, corn starch, garlic powder, onion powder, Nature's Seasoning, and paprika and whisk to combine.
- 18Drop the marinated chicken into the flour mixture and shake it up until it's nicely coated.
- 19Fry the coated chicken in hot oil until golden brown and cooked through.
- 20For the hot honey sauce, add two tablespoons of butter, about 6 ounces of Frank's Buffalo sauce, and two tablespoons of honey to a saucepan. Bring to a boil.
- 21Toss the fried chicken bites in the hot honey sauce.
- 22Top the baked mac and cheese with the hot honey chicken bites.
- 23Garnish with chives.
Ingredients
- 3 chicken breasts
- garlic powder
- onion powder
- lemon pepper
- Nature's Seasoning
- Mrs. Dash
- paprika
- ground mustard
- buttermilk
- 16 ounces sharp cheddar cheese
- 16 ounces Colby Jack cheese
- 16 ounces pepper jack cheese
- butter
- 0.25 cup flour
- 1 can evaporated milk
- 2 cup heavy cream
- 1 cup sour cream
- Cajun seasoning
- 2 tablespoons buffalo sauce
- 1 packet chicken bouillon
- 16 ounces large elbow noodles
- flour for dredging
- corn starch
- oil for frying
- 2 tablespoons butter for hot honey sauce
- 6 ounces Frank's Buffalo sauce
- 2 tablespoons honey
- chives for garnish
Equipment
cutting boardknifelarge bowltongscheese graterskilletwhisklarge pot with strainer lidovenplate
Tips
- Use a pot with a strainer lid for easy pasta draining.
- The cheese sauce can double as a dip.
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