Hot Chicken Mac & Cheese Bowl
Hot Chicken Mac & Cheese Bowl
Ingredients
For the Hot Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups vegetable oil, for frying
For the Creamy Mac & Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
For the Spicy Drizzle Sauce
- 1/2 cup unsalted butter
- 1/2 cup cayenne pepper hot sauce, such as Frank's RedHot
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the buttermilk, 1 tablespoon hot sauce, and 1/2 teaspoon salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
Cook the macaroni: 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 well and set aside.
⏱️ 10 min
- 3
Make the cheese sauce: While the macaroni cooks, melt 1/2 cup unsalted butter in a large saucepan or Dutch oven over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min
- 5
Stir in the shredded sharp cheddar cheese and Monterey Jack cheese, salt, black pepper, and dry mustard until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 5 min
- 6
Combine the mac & cheese: Add the drained macaroni to the cheese sauce and stir until evenly coated. Keep warm.
⏱️ 2 min
- 7
Prepare the dredging station: In a shallow dish, combine 2 cups all-purpose flour, cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, paprika, 1 teaspoon cayenne pepper, garlic powder, and onion powder. Mix well.
⏱️ 3 min
- 8
Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F. Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat completely. Shake off any excess.
⏱️ 5 min•🌡️ 350
- 9
Carefully place chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken with tongs or a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 10
Make the spicy drizzle sauce: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup cayenne pepper hot sauce, brown sugar, 1 teaspoon cayenne pepper, garlic powder, and paprika. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until slightly thickened. Remove from heat.
⏱️ 5 min
- 11
Assemble the bowls: Divide the creamy mac & cheese among four serving bowls. Top each with a generous portion of the hot fried chicken pieces. Drizzle liberally with the spicy drizzle sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Chicken Mac & Cheese Bowl
Ingredients
For the Hot Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups vegetable oil, for frying
For the Creamy Mac & Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
For the Spicy Drizzle Sauce
- 1/2 cup unsalted butter
- 1/2 cup cayenne pepper hot sauce, such as Frank's RedHot
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the buttermilk, 1 tablespoon hot sauce, and 1/2 teaspoon salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
Cook the macaroni: 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 well and set aside.
⏱️ 10 min - 3
Make the cheese sauce: While the macaroni cooks, melt 1/2 cup unsalted butter in a large saucepan or Dutch oven over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min - 5
Stir in the shredded sharp cheddar cheese and Monterey Jack cheese, salt, black pepper, and dry mustard until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 5 min - 6
Combine the mac & cheese: Add the drained macaroni to the cheese sauce and stir until evenly coated. Keep warm.
⏱️ 2 min - 7
Prepare the dredging station: In a shallow dish, combine 2 cups all-purpose flour, cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, paprika, 1 teaspoon cayenne pepper, garlic powder, and onion powder. Mix well.
⏱️ 3 min - 8
Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F. Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat completely. Shake off any excess.
⏱️ 5 min•🌡️ 350 - 9
Carefully place chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken with tongs or a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 10
Make the spicy drizzle sauce: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup cayenne pepper hot sauce, brown sugar, 1 teaspoon cayenne pepper, garlic powder, and paprika. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until slightly thickened. Remove from heat.
⏱️ 5 min - 11
Assemble the bowls: Divide the creamy mac & cheese among four serving bowls. Top each with a generous portion of the hot fried chicken pieces. Drizzle liberally with the spicy drizzle sauce.
⏱️ 3 min