Honey Buffalo Chicken Mac and Cheese
Honey Buffalo Chicken Mac and Cheese
Ingredients
For the Honey Buffalo Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried herbs, such as oregano, thyme, or Italian seasoning
- 1/2 cup buttermilk, or milk/yogurt
- 2 tablespoons hot sauce, for marinade
- 1 1/2 cups all-purpose flour, for breading
- 4 cups vegetable oil, for frying, or as needed
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Honey Buffalo Glaze
- 1/2 cup hot sauce
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon apple cider vinegar, optional, for tang
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon dried herbs. Mix well to coat.
⏱️ 5 min
- 2
Add 1/2 cup buttermilk and 2 tablespoons hot sauce to the seasoned chicken. Stir to ensure all pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min
- 3
While the chicken marinates, prepare the breading. In a separate shallow dish, combine 1 1/2 cups all-purpose flour with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly.
⏱️ 2 min
- 4
Dredge the chicken: Remove chicken from the marinade. Working in batches, transfer chicken pieces to the seasoned flour, tossing to coat completely. Shake off any excess flour and place on a wire rack.
⏱️ 5 min
- 5
Fry the chicken: Heat 4 cups vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a clean wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
Prepare the honey buffalo glaze: In a medium bowl, whisk together 1/2 cup hot sauce, 1/4 cup honey, 2 tablespoons melted unsalted butter, and 1 teaspoon apple cider vinegar (if using).
⏱️ 2 min
- 7
Toss the fried chicken in the glaze until evenly coated. Set aside.
⏱️ 2 min
- 8
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add 1 pound elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 9
Make the cheese sauce: In a large saucepan or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 10
Gradually whisk in 3 cups whole milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, whisking constantly.
⏱️ 5 min
- 11
Season the sauce with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
⏱️ 1 min
- 12
Remove the saucepan from the heat. Stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 13
Add the drained elbow macaroni to the cheese sauce and stir until thoroughly combined.
⏱️ 2 min
- 14
Preheat your oven to 400°F. If using a cast-iron skillet, you can bake directly in it. Otherwise, transfer the mac and cheese to a 9x13 inch baking dish.
⏱️ 15 min•🌡️ 400
- 15
Spread the creamy mac and cheese into the prepared skillet or baking dish. Top with an additional sprinkle of shredded cheese (if desired) for an extra golden crust.
⏱️ 3 min
- 16
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
⏱️ 15 min•🌡️ 400
- 17
Remove from oven. Arrange the honey buffalo chicken pieces on top of the hot mac and cheese. Garnish with chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Buffalo Chicken Mac and Cheese
Ingredients
For the Honey Buffalo Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried herbs, such as oregano, thyme, or Italian seasoning
- 1/2 cup buttermilk, or milk/yogurt
- 2 tablespoons hot sauce, for marinade
- 1 1/2 cups all-purpose flour, for breading
- 4 cups vegetable oil, for frying, or as needed
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Honey Buffalo Glaze
- 1/2 cup hot sauce
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon apple cider vinegar, optional, for tang
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon dried herbs. Mix well to coat.
⏱️ 5 min - 2
Add 1/2 cup buttermilk and 2 tablespoons hot sauce to the seasoned chicken. Stir to ensure all pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min - 3
While the chicken marinates, prepare the breading. In a separate shallow dish, combine 1 1/2 cups all-purpose flour with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly.
⏱️ 2 min - 4
Dredge the chicken: Remove chicken from the marinade. Working in batches, transfer chicken pieces to the seasoned flour, tossing to coat completely. Shake off any excess flour and place on a wire rack.
⏱️ 5 min - 5
Fry the chicken: Heat 4 cups vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a clean wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
Prepare the honey buffalo glaze: In a medium bowl, whisk together 1/2 cup hot sauce, 1/4 cup honey, 2 tablespoons melted unsalted butter, and 1 teaspoon apple cider vinegar (if using).
⏱️ 2 min - 7
Toss the fried chicken in the glaze until evenly coated. Set aside.
⏱️ 2 min - 8
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add 1 pound elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 9
Make the cheese sauce: In a large saucepan or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 10
Gradually whisk in 3 cups whole milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, whisking constantly.
⏱️ 5 min - 11
Season the sauce with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
⏱️ 1 min - 12
Remove the saucepan from the heat. Stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 13
Add the drained elbow macaroni to the cheese sauce and stir until thoroughly combined.
⏱️ 2 min - 14
Preheat your oven to 400°F. If using a cast-iron skillet, you can bake directly in it. Otherwise, transfer the mac and cheese to a 9x13 inch baking dish.
⏱️ 15 min•🌡️ 400 - 15
Spread the creamy mac and cheese into the prepared skillet or baking dish. Top with an additional sprinkle of shredded cheese (if desired) for an extra golden crust.
⏱️ 3 min - 16
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
⏱️ 15 min•🌡️ 400 - 17
Remove from oven. Arrange the honey buffalo chicken pieces on top of the hot mac and cheese. Garnish with chopped fresh parsley before serving.
⏱️ 2 min