Arsenio’s Hot Honey Tender Mac & Cheese

Ingredients

• 2 tbsp pickle juice (For the chicken marinade)
• 1 tbsp milk (For the chicken marinade)
• salt (1 tsp for the marinade; source states 1 tsp each with the other marinade seasonings)
• black pepper (1 tsp for the marinade)
• paprika (1 tsp for the marinade)
• onion powder (1 tsp for the marinade)
• chili flakes (1 tsp for the marinade)
• garlic powder (1 tsp for the marinade)
• 2 chicken breasts (Slice horizontally to make 4 cutlets)
• 0.333 cup all-purpose flour (For dredging)
• 2 eggs (For the egg wash)
• Corn Flakes (Crushed, for dredging; amount not stated)
• 0.5 cup honey (For the hot honey)
• 0.25 cup Frank’s RedHot (For the hot honey)
• 1 tsp chili flakes (For the hot honey)
• 850 g pasta (The source describes this as approximately 2½ packs)
• 4 tbsp butter (For the roux)
• 4 tbsp all-purpose flour (For the roux)
• 3 cups milk (Add slowly to the roux)
• 2 tbsp chipotle in adobo (For the cheese sauce)
• 1 chicken bouillon cube (The source specifies one Knorr cube)
• 1 tsp smoked paprika (For the mac seasoning)
• 1 tsp garlic powder (For the mac seasoning)
• salt (1 tsp for the mac seasoning)
• black pepper (1 tsp for the mac seasoning)
• 0.5 cup mozzarella (Grated)
• 1 cup fontina (Grated)
• 1 cup marble cheddar (Grated)

Steps

1. 1

   Slice the 2 chicken breasts horizontally to make 4 cutlets.

2. 2

   Combine the pickle juice, milk, salt, black pepper, paprika, onion powder, chili flakes, and garlic powder. Add the chicken cutlets and marinate them.

3. 3

   Prepare the dredging station in this order: flour, beaten eggs, and crushed Corn Flakes.

4. 4

   Dredge each marinated chicken cutlet first in the flour, then in the egg wash, and finally in the crushed Corn Flakes.

5. 5

   Cook the coated chicken by frying or baking, as shown in the source. The source does not specify the cooking temperature, time, or frying oil.

6. 6

   Combine the honey, Frank’s RedHot, and 1 tsp chili flakes to make the hot honey.

7. 7

   Cook the pasta according to the package directions, then drain it. The source specifies 850 g pasta but does not provide a cooking time.

8. 8

   Melt the butter for the macaroni and cheese roux.

9. 9

   Whisk the flour into the melted butter.

10. 10

    Slowly add the milk while whisking until the mixture is smooth and creamy.

11. 11

    Add the chipotle in adobo, chicken bouillon cube, smoked paprika, garlic powder, salt, and black pepper to the sauce.

12. 12

    Add the mozzarella, fontina, and marble cheddar. Stir until incorporated and the cheese is melted; the source indicates turning off the heat at this stage.

13. 13

    Combine the cooked pasta with the cheese sauce.

14. 14

    Transfer the macaroni and cheese to an oven-safe dish and broil for 3 minutes, as shown in the video.

15. 15

    Serve the crispy chicken over the macaroni and cheese and drizzle with the hot honey.

Notes

The description provides the ingredient quantities and only gives a complete roux instruction; the video indicates frying or baking the chicken and broiling the macaroni and cheese for 3 minutes. Chicken cooking temperature, cooking time, frying oil, Corn Flakes quantity, pasta cooking time, and exact assembly details are not stated.

Nutrition per serving

• main
• comfort food
• mac and cheese
• chicken tenders
• hot honey
• crispy
• spicy
• broiled