Honey BBQ Mac N Cheese
Honey BBQ Mac N Cheese
Ingredients
For the Pasta
- 24 ounces large elbow macaroni
For the Chicken Marinade
- 2 pounds chicken thighs, cubed
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
For the Chicken Breading
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
For the Honey BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce, of choice
- 1/4 tablespoon honey
- 3 tablespoons unsalted butter, cold, cut into small pieces
For the Cheese Sauce
- 4 ounces unsalted butter
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 12 ounces evaporated milk, can
- 8 ounces heavy cream
- 8 ounces milk
- 8 ounces pepper Colby Jack cheese, shredded
- 8 ounces gouda cheese, shredded
- 8 ounces sharp cheddar cheese, shredded, up to 12 ounces for thicker sauce
- as needed salt, to taste
For Layering
- 8 ounces pepper Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the 24 ounces of large elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
Marinate the chicken: In a large bowl, combine the cubed chicken thighs, buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon paprika. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to marinate.
⏱️ 10 min
- 3
Prepare chicken breading: In a separate shallow bowl, combine the all-purpose flour, panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon paprika. Mix thoroughly until well combined.
⏱️ 5 min
- 4
Bread the chicken: Remove the marinated chicken from the refrigerator. Working in batches, take each piece of chicken and dredge it in the flour and panko mixture, pressing gently to ensure it is fully coated. Place the breaded chicken on a plate or baking sheet.
⏱️ 10 min
- 5
Fry the chicken: Heat about 2-3 inches of oil in a large deep pot or Dutch oven to 350°F. Carefully add the breaded chicken pieces, without overcrowding the pot. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
Make the honey BBQ sauce: In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, 2 tablespoons hot sauce, and honey. Whisk to combine.
⏱️ 5 min
- 7
Simmer and finish BBQ sauce: Bring the sauce mixture to a gentle simmer over medium heat, stirring continuously. Once simmering, add the cold butter pieces. Continue to stir until the butter is completely melted and incorporated, and the sauce is smooth and slightly thickened. Remove from heat.
⏱️ 5 min
- 8
Coat chicken in BBQ sauce: Add the fried chicken pieces to the prepared honey BBQ sauce. Toss gently until all the chicken is evenly coated. Set aside.
⏱️ 5 min
- 9
Start the cheese sauce: In a large pot or Dutch oven, melt the 4 ounces of unsalted butter over medium heat. Add 1 teaspoon chili powder, 1 teaspoon paprika, and 1 teaspoon garlic powder. Stir and cook for about 1 minute until fragrant.
⏱️ 3 min
- 10
Add liquids to cheese sauce: Pour in the evaporated milk, heavy cream, and milk. Bring the mixture to a slight simmer over medium heat, stirring constantly to prevent scorching.
⏱️ 5 min
- 11
Melt the cheeses: Reduce heat to low. Add 8 ounces of pepper Colby Jack cheese, 8 ounces of gouda cheese, and 8-12 ounces of sharp cheddar cheese (adjust the amount of sharp cheddar based on your desired sauce thickness). Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy.
⏱️ 5 min
- 12
Combine pasta and cheese sauce: Add the cooked large elbow macaroni to the cheese sauce. Mix thoroughly until all the pasta is coated. Season with salt to taste.
⏱️ 3 min
- 13
Preheat oven and prepare baking dish: Preheat your oven to 375°F. Lightly grease a large baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 375
- 14
Layer in a baking dish: Spread half of the mac and cheese mixture evenly in the prepared baking dish.
⏱️ 2 min
- 15
Add chicken layer: Distribute the honey BBQ chicken evenly over the first layer of mac and cheese.
⏱️ 2 min
- 16
Add cheese for layering: Sprinkle 8 ounces of shredded pepper Colby Jack cheese and 8 ounces of shredded sharp cheddar cheese over the chicken layer.
⏱️ 2 min
- 17
Add second mac and cheese layer: Add the remaining mac and cheese mixture on top of the cheese and chicken layer, spreading it evenly.
⏱️ 2 min
- 18
Top with cheese: Finish with a final generous layer of 8 ounces of shredded pepper Colby Jack cheese and 8 ounces of shredded sharp cheddar cheese on top.
⏱️ 2 min
- 19
Bake: Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Mac N Cheese
For the Pasta
- 24 ounces large elbow macaroni
For the Chicken Marinade
- 2 pounds chicken thighs, cubed
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
For the Chicken Breading
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
For the Honey BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce, of choice
- 1/4 tablespoon honey
- 3 tablespoons unsalted butter, cold, cut into small pieces
For the Cheese Sauce
- 4 ounces unsalted butter
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 12 ounces evaporated milk, can
- 8 ounces heavy cream
- 8 ounces milk
- 8 ounces pepper Colby Jack cheese, shredded
- 8 ounces gouda cheese, shredded
- 8 ounces sharp cheddar cheese, shredded, up to 12 ounces for thicker sauce
- as needed salt, to taste
For Layering
- 8 ounces pepper Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the 24 ounces of large elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
Marinate the chicken: In a large bowl, combine the cubed chicken thighs, buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon paprika. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to marinate.
⏱️ 10 min - 3
Prepare chicken breading: In a separate shallow bowl, combine the all-purpose flour, panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon paprika. Mix thoroughly until well combined.
⏱️ 5 min - 4
Bread the chicken: Remove the marinated chicken from the refrigerator. Working in batches, take each piece of chicken and dredge it in the flour and panko mixture, pressing gently to ensure it is fully coated. Place the breaded chicken on a plate or baking sheet.
⏱️ 10 min - 5
Fry the chicken: Heat about 2-3 inches of oil in a large deep pot or Dutch oven to 350°F. Carefully add the breaded chicken pieces, without overcrowding the pot. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
Make the honey BBQ sauce: In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, 2 tablespoons hot sauce, and honey. Whisk to combine.
⏱️ 5 min - 7
Simmer and finish BBQ sauce: Bring the sauce mixture to a gentle simmer over medium heat, stirring continuously. Once simmering, add the cold butter pieces. Continue to stir until the butter is completely melted and incorporated, and the sauce is smooth and slightly thickened. Remove from heat.
⏱️ 5 min - 8
Coat chicken in BBQ sauce: Add the fried chicken pieces to the prepared honey BBQ sauce. Toss gently until all the chicken is evenly coated. Set aside.
⏱️ 5 min - 9
Start the cheese sauce: In a large pot or Dutch oven, melt the 4 ounces of unsalted butter over medium heat. Add 1 teaspoon chili powder, 1 teaspoon paprika, and 1 teaspoon garlic powder. Stir and cook for about 1 minute until fragrant.
⏱️ 3 min - 10
Add liquids to cheese sauce: Pour in the evaporated milk, heavy cream, and milk. Bring the mixture to a slight simmer over medium heat, stirring constantly to prevent scorching.
⏱️ 5 min - 11
Melt the cheeses: Reduce heat to low. Add 8 ounces of pepper Colby Jack cheese, 8 ounces of gouda cheese, and 8-12 ounces of sharp cheddar cheese (adjust the amount of sharp cheddar based on your desired sauce thickness). Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy.
⏱️ 5 min - 12
Combine pasta and cheese sauce: Add the cooked large elbow macaroni to the cheese sauce. Mix thoroughly until all the pasta is coated. Season with salt to taste.
⏱️ 3 min - 13
Preheat oven and prepare baking dish: Preheat your oven to 375°F. Lightly grease a large baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 375 - 14
Layer in a baking dish: Spread half of the mac and cheese mixture evenly in the prepared baking dish.
⏱️ 2 min - 15
Add chicken layer: Distribute the honey BBQ chicken evenly over the first layer of mac and cheese.
⏱️ 2 min - 16
Add cheese for layering: Sprinkle 8 ounces of shredded pepper Colby Jack cheese and 8 ounces of shredded sharp cheddar cheese over the chicken layer.
⏱️ 2 min - 17
Add second mac and cheese layer: Add the remaining mac and cheese mixture on top of the cheese and chicken layer, spreading it evenly.
⏱️ 2 min - 18
Top with cheese: Finish with a final generous layer of 8 ounces of shredded pepper Colby Jack cheese and 8 ounces of shredded sharp cheddar cheese on top.
⏱️ 2 min - 19
Bake: Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375