Honey Barbecue Chicken Mac and Cheese
Honey Barbecue Chicken Mac and Cheese
Ingredients
For the Honey Barbecue Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup honey barbecue sauce
For the Chicken Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Mac and Cheese
- 24 ounces elbow macaroni
- 8 ounces 3-pepper Colby Jack cheese, freshly grated
- 8 ounces Sriracha Gouda cheese, freshly grated
- 4 ounces cheddar cheese, shredded
- 4 ounces unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 fluid ounces evaporated milk
- 1 cup heavy cream
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the cubed chicken thighs, buttermilk, hot sauce, 1 teaspoon paprika, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix well to ensure all chicken pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min
- 2
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 350
- 3
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 15 min
- 4
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for 1 minute until fragrant.
⏱️ 5 min
- 5
Gradually whisk in the evaporated milk and heavy cream. Bring the mixture to a light simmer, stirring constantly. Once simmering, remove from heat immediately.
⏱️ 5 min
- 6
Add the freshly grated 3-pepper Colby Jack cheese, Sriracha Gouda cheese, and 2 ounces of the shredded cheddar cheese to the warm liquid, stirring until completely melted and smooth. If needed, return to very low heat briefly to melt the cheese, but do not boil. Taste and adjust seasonings if necessary.
⏱️ 5 min
- 7
In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for the breading. Mix well.
⏱️ 5 min
- 8
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F. Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken in the breading mixture, pressing to coat thoroughly. Shake off any excess.
⏱️ 10 min•🌡️ 350
- 9
Carefully place breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 10
In a clean bowl, toss the fried chicken pieces with the honey barbecue sauce until evenly coated.
⏱️ 2 min
- 11
Combine the drained elbow macaroni with the cheese sauce in the large saucepan, stirring until all pasta is evenly coated. Pour half of the mac and cheese into the prepared baking dish. Sprinkle with 1 ounce of the remaining shredded cheddar cheese.
⏱️ 5 min
- 12
Top with the remaining mac and cheese, then sprinkle with the final 1 ounce of shredded cheddar cheese. Bake for 20 minutes, or until golden brown and bubbly.
⏱️ 20 min•🌡️ 350
- 13
Remove the baked mac and cheese from the oven. Pile the honey barbecue-glazed chicken pieces generously on top. Garnish with chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Barbecue Chicken Mac and Cheese
Ingredients
For the Honey Barbecue Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup honey barbecue sauce
For the Chicken Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Mac and Cheese
- 24 ounces elbow macaroni
- 8 ounces 3-pepper Colby Jack cheese, freshly grated
- 8 ounces Sriracha Gouda cheese, freshly grated
- 4 ounces cheddar cheese, shredded
- 4 ounces unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 fluid ounces evaporated milk
- 1 cup heavy cream
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the cubed chicken thighs, buttermilk, hot sauce, 1 teaspoon paprika, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix well to ensure all chicken pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min - 2
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 350 - 3
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 15 min - 4
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for 1 minute until fragrant.
⏱️ 5 min - 5
Gradually whisk in the evaporated milk and heavy cream. Bring the mixture to a light simmer, stirring constantly. Once simmering, remove from heat immediately.
⏱️ 5 min - 6
Add the freshly grated 3-pepper Colby Jack cheese, Sriracha Gouda cheese, and 2 ounces of the shredded cheddar cheese to the warm liquid, stirring until completely melted and smooth. If needed, return to very low heat briefly to melt the cheese, but do not boil. Taste and adjust seasonings if necessary.
⏱️ 5 min - 7
In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for the breading. Mix well.
⏱️ 5 min - 8
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F. Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken in the breading mixture, pressing to coat thoroughly. Shake off any excess.
⏱️ 10 min•🌡️ 350 - 9
Carefully place breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 10
In a clean bowl, toss the fried chicken pieces with the honey barbecue sauce until evenly coated.
⏱️ 2 min - 11
Combine the drained elbow macaroni with the cheese sauce in the large saucepan, stirring until all pasta is evenly coated. Pour half of the mac and cheese into the prepared baking dish. Sprinkle with 1 ounce of the remaining shredded cheddar cheese.
⏱️ 5 min - 12
Top with the remaining mac and cheese, then sprinkle with the final 1 ounce of shredded cheddar cheese. Bake for 20 minutes, or until golden brown and bubbly.
⏱️ 20 min•🌡️ 350 - 13
Remove the baked mac and cheese from the oven. Pile the honey barbecue-glazed chicken pieces generously on top. Garnish with chopped fresh parsley before serving.
⏱️ 2 min