Honey Bbq Mac n Cheese

20 mins
Serves 1
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Directions

  1. 1Grate the cheese. (Use three pepper Colby Jack and Sriracha Gouda if you want extra fun).
  2. 2Grate the cheese. (Use three pepper Colby Jack and Sriracha Gouda if you want extra fun).
  3. 3Grate the cheese. (Use three pepper Colby Jack and Sriracha Gouda if you want extra fun).
  4. 4Cube chicken thighs and marinate with buttermilk, hot sauce, paprika, chili, and garlic.
  5. 5Cube chicken thighs and marinate with buttermilk, hot sauce, paprika, chili, and garlic.
  6. 6Cube chicken thighs and marinate with buttermilk, hot sauce, paprika, chili, and garlic.
  7. 7Melt butter, then add garlic, chili, and paprika.
  8. 8Melt butter, then add garlic, chili, and paprika.
  9. 9Melt butter, then add garlic, chili, and paprika.
  10. 10Once aromatic, add evaporated milk and heavy cream to create the cheese sauce.
  11. 11Once aromatic, add evaporated milk and heavy cream to create the cheese sauce.
  12. 12Once aromatic, add evaporated milk and heavy cream to create the cheese sauce.
  13. 13Kill the heat when the sauce lightly talks back.
  14. 14Kill the heat when the sauce lightly talks back.
  15. 15Kill the heat when the sauce lightly talks back.
  16. 16Add pre-shredded cheddar, three pepper Colby Jack, and Sriracha Gouda to the sauce.
  17. 17Add pre-shredded cheddar, three pepper Colby Jack, and Sriracha Gouda to the sauce.
  18. 18Add pre-shredded cheddar, three pepper Colby Jack, and Sriracha Gouda to the sauce.
  19. 19Make a quick layer of elbow macaroni in a baking dish.
  20. 20Make a quick layer of elbow macaroni in a baking dish.
  21. 21Make a quick layer of elbow macaroni in a baking dish.
  22. 22Layer on a tiny bit more cheese.
  23. 23Layer on a tiny bit more cheese.
  24. 24Layer on a tiny bit more cheese.
  25. 25Finish off the top layer with the last layer of cheese.
  26. 26Finish off the top layer with the last layer of cheese.
  27. 27Finish off the top layer with the last layer of cheese.
  28. 28Bake at 350 degrees Fahrenheit for 20 minutes.
  29. 29Bake at 350 degrees Fahrenheit for 20 minutes.
  30. 30Bake at 350 degrees Fahrenheit for 20 minutes.
  31. 31While the mac and cheese bakes, combine flour, breadcrumbs, garlic, chili, and paprika.
  32. 32While the mac and cheese bakes, combine flour, breadcrumbs, garlic, chili, and paprika.
  33. 33While the mac and cheese bakes, combine flour, breadcrumbs, garlic, chili, and paprika.
  34. 34Coat the marinated chicken in the dry batter.
  35. 35Coat the marinated chicken in the dry batter.
  36. 36Coat the marinated chicken in the dry batter.
  37. 37Fry the chicken in a hot tub (deep fryer) set at 350 degrees Fahrenheit for 5 minutes until golden.
  38. 38Fry the chicken in a hot tub (deep fryer) set at 350 degrees Fahrenheit for 5 minutes until golden.
  39. 39Fry the chicken in a hot tub (deep fryer) set at 350 degrees Fahrenheit for 5 minutes until golden.
  40. 40Toss the fried chicken in honey barbecue sauce.
  41. 41Toss the fried chicken in honey barbecue sauce.
  42. 42Toss the fried chicken in honey barbecue sauce.
  43. 43Serve the honey barbecue chicken over the baked mac and cheese.
  44. 44Serve the honey barbecue chicken over the baked mac and cheese.
  45. 45Serve the honey barbecue chicken over the baked mac and cheese.
  46. 46Garnish with a little parsley.
  47. 47Garnish with a little parsley.
  48. 48Garnish with a little parsley.

Ingredients

  • 24 oz pasta (large elbow macaroni)
  • 24 oz pasta (large elbow macaroni)
  • 24 oz pasta (large elbow macaroni)
  • 4 oz unsalted butter
  • 4 oz unsalted butter
  • 4 oz unsalted butter
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 12 oz can evaporated milk
  • 12 oz can evaporated milk
  • 12 oz can evaporated milk
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 8 oz milk
  • 8 oz milk
  • 8 oz milk
  • 8 oz pepper colby jack
  • 8 oz pepper colby jack
  • 8 oz pepper colby jack
  • 8 oz gouda
  • 8 oz gouda
  • 8 oz gouda
  • 8 oz sharp cheddar
  • 8 oz sharp cheddar
  • 8 oz sharp cheddar
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 8 oz pepper colby jack
  • 8 oz pepper colby jack
  • 8 oz pepper colby jack
  • 8 oz sharp cheddar
  • 8 oz sharp cheddar
  • 8 oz sharp cheddar
  • 2 lbs chicken thighs, cubed
  • 2 lbs chicken thighs, cubed
  • 2 lbs chicken thighs, cubed
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 1 tsp garlic, chili, paprika powder
  • 1 tsp garlic, chili, paprika powder
  • 1 tsp garlic, chili, paprika powder
  • 1.5 cup flour
  • 1.5 cup flour
  • 1.5 cup flour
  • 1 cup panko
  • 1 cup panko
  • 1 cup panko
  • 1 tsp garlic, chili, paprika powder
  • 1 tsp garlic, chili, paprika powder
  • 1 tsp garlic, chili, paprika powder
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp worcestershire sauce
  • 2 Tbsp hot sauce of choice
  • 2 Tbsp hot sauce of choice
  • 2 Tbsp hot sauce of choice
  • 0.25 Tbsp honey
  • 0.25 Tbsp honey
  • 0.25 Tbsp honey
  • 3 Tbsp cold butter, cut into small cubes
  • 3 Tbsp cold butter, cut into small cubes
  • 3 Tbsp cold butter, cut into small cubes
  • parsley
  • parsley
  • parsley

Equipment

baking dishhot tubgrater

Tips

  • If the cheese is cold, it will shred a lot easier.
  • Mix and marinate chicken until you lose patience.
  • Add pre-shredded cheddar for emulsifying the sauce.