HONEY BBQ CHICKEN MAC N CHEESE

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HONEY BBQ CHICKEN MAC N CHEESE

Yield 8

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Ingredients

For Layering:

• 24 oz pasta (large elbow macaroni)
• 8 oz pepper colby jack
• 8 oz sharp cheddar

Cheese Sauce:

• 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
• 8-12 oz sharp cheddar
• salt to taste

Chicken:

• 2lbs chicken thighs, cubed
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tsp garlic
• 1 tsp chili
• 1 tsp paprika powder
• 1.5 cup flour
• 1 cup panko
• 1 tsp garlic
• 1 tsp chili
• 1 tsp paprika powder

Honey BBQ Sauce:

• ½ cup ketchup
• ¼ cup brown sugar
• 1 Tbsp apple cider vinegar
• 1 Tbsp worcestershire sauce
• 2 Tbsp hot sauce of choice
• 1/4 Tbsp honey
• 3 tbsp butter, cut into small cubes

Instructions

1. Start by grating your cheese, I used a three-pepper Colby Jack and Sriracha Gouda, but you can use any cheese of your liking. Grating your cheese while cold makes it much easier.
2. Next, cube your chicken thighs and drop them into a bowl. Pour in buttermilk, add a splash of hot sauce, and season with paprika, chili powder, and garlic powder. Mix everything together until the chicken is fully coated, then let it marinate while you build the rest of the dish.
3. In a pan over medium heat, melt butter. Add garlic, chili powder, and paprika, letting the spices bloom gently until fragrant. Pour in evaporated milk and heavy cream, stirring as the sauce warms. Once it starts to lightly simmer, kill the heat.
4. Add in your cheeses: pre-shredded cheddar for structure, three-pepper Colby Jack, and your Sriracha Gouda for heat. Stir gently until everything melts into a smooth, glossy sauce.
5. Cook elbow macaroni in salted water until just al dente. Drain and start building your mac. Spoon a layer of macaroni into a baking dish, add a light sprinkle of cheese, then finish with the remaining pasta and the final layer of cheese on top. Slide it into a 350°F (175°C) oven and bake for about 20 minutes.
6. While the mac and cheese bakes, prepare the chicken coating. In a bowl, combine flour, a generous amount of breadcrumbs, and the same seasonings used earlier — paprika, chili, and garlic. Pull the chicken from the marinade and toss it directly into the dry mix, pressing the coating on firmly.
7. Heat oil to 350°F (175°C) and fry the chicken for about 5 minutes, until golden, crisp, and cooked through. Pull it from the oil and immediately toss it in honey barbecue sauce, coating every piece.
8. Once the mac and cheese comes out of the oven, pile a healthy amount of that honey BBQ chicken right on top. Finish with a sprinkle of fresh parsley for color and balance. Serve immediately and enjoy!

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