Directions
- 1Grate the cheese. (Use three pepper Colby Jack and Sriracha Gouda if you want extra fun).
- 2Cube chicken thighs and marinate with buttermilk, hot sauce, paprika, chili, and garlic.
- 3Melt butter, then add garlic, chili, and paprika.
- 4Once aromatic, add evaporated milk and heavy cream to create the cheese sauce.
- 5Kill the heat when the sauce lightly talks back.
- 6Add pre-shredded cheddar, three pepper Colby Jack, and Sriracha Gouda to the sauce.
- 7Make a quick layer of elbow macaroni in a baking dish.
- 8Layer on a tiny bit more cheese.
- 9Finish off the top layer with the last layer of cheese.
- 10Bake at 350 degrees Fahrenheit for 20 minutes.
- 11While the mac and cheese bakes, combine flour, breadcrumbs, garlic, chili, and paprika.
- 12Coat the marinated chicken in the dry batter.
- 13Fry the chicken in a hot tub (deep fryer) set at 350 degrees Fahrenheit for 5 minutes until golden.
- 14Toss the fried chicken in honey barbecue sauce.
- 15Serve the honey barbecue chicken over the baked mac and cheese.
- 16Garnish with a little 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
- Salt to taste
- 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 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.
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