Honey Barbecue Chicken Mac and Cheese
Directions
- 1Grate the three pepper Colby Jack cheese and the Sriracha Gouda cheese.
- 2Cube the chicken thighs.
- 3Add buttermilk to the chicken.
- 4Add hot sauce to the chicken.
- 5Season the chicken with paprika, chili, and garlic powder.
- 6Mix the chicken and marinade until well combined.
- 7Melt unsalted butter in a pan.
- 8Add garlic, chili, and paprika to the melted butter.
- 9Add evaporated milk to the pan.
- 10Finish with heavy cream to the pan.
- 11Kill the heat when the sauce starts to lighten up.
- 12Add pre-shredded cheddar cheese to emulsify the sauce.
- 13Add the three pepper Colby Jack cheese.
- 14Add the Sriracha Gouda cheese.
- 15Mix the cheese sauce until creamy.
- 16Add cooked elbow macaroni to the cheese sauce.
- 17Make a quick layer of macaroni and cheese in a baking dish.
- 18Layer on a tiny bit more cheese.
- 19Finish off the top layer with more macaroni and cheese.
- 20Make the last layer of cheese on top.
- 21Bake at 350 degrees Fahrenheit for 20 minutes.
- 22Combine flour, breadcrumbs, garlic, chili, and paprika powder in a bowl.
- 23Add the marinated chicken to the dry batter.
- 24Deep fry the chicken at 350 degrees Fahrenheit.
- 25After 5 minutes, remove the golden chicken from the fryer.
- 26Toss the chicken in honey barbecue sauce.
- 27Place the honey barbecue chicken on top of the baked mac and cheese.
- 28Sprinkle a little parsley on top.
Ingredients
- 8 ounces three pepper Colby Jack cheese
- 8 ounces Sriracha Gouda cheese
- 2 pounds chicken thighs, cubed
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 ounces unsalted butter
- 12 ounces evaporated milk
- 8 ounces heavy cream
- 8 ounces milk
- 8 ounces sharp cheddar cheese
- 24 ounces elbow macaroni
- 1.5 cups flour
- 1 cup panko breadcrumbs
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 0.25 tablespoon honey
- 3 tablespoons cold butter, cut into small cubes
- parsley
Equipment
cheese graterbowlpanwhiskbaking dishfrying basketbaking sheetwire rack
Tips
- If the cheese is cold, it will shred a lot easier.
- Anything to avoid a roux for the cheese sauce.
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