Honey BBQ Chicken Mac and Cheese

Steps

Macaroni and cheese

1. 1

   Shred the Colby Jack, gouda, and sharp cheddar while cold; cold cheese is easier to grate. Reserve the separately listed layering cheeses for assembly.

2. 2

   Cube the chicken thighs into bite-size pieces and place them in a bowl. Add the buttermilk, 2 tablespoons hot sauce, garlic powder, chili powder, and paprika. Stir until evenly coated, then marinate while preparing the remaining components, or for at least 20 minutes if time allows.

   Start 20-minute timer
3. 3

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Bring a large pot of salted water to a boil.

4. 4

   Add the elbow macaroni to the boiling water and cook according to the package directions until just tender. Drain thoroughly; do not overcook, since the pasta will bake in the cheese sauce.

5. 5

   Melt the unsalted butter in a large saucepan over medium heat. Add the cheese-sauce chili powder, paprika, and garlic powder. Stir for about 30–60 seconds, until the spices are fragrant but not browned.

   Start 1-minute timer
6. 6

   Pour in the evaporated milk. Add the heavy cream and milk, then stir to combine. Heat until the mixture is hot and just beginning to lightly simmer; avoid a hard boil.

7. 7

   Turn off the heat. Add the shredded sharp cheddar, pepper Colby Jack, and gouda a handful at a time, stirring after each addition until melted and smooth. Adjust the amount of cheddar within the stated 8–12 ounce range if needed to reach your preferred sauce thickness, then season with salt to taste.

8. 8

   Add the drained macaroni to the cheese sauce and fold until every noodle is coated.

9. 9

   Spoon about half of the macaroni and cheese into a baking dish and spread it into an even layer.

10. 10

    Sprinkle a portion of the reserved pepper Colby Jack and sharp cheddar over the first layer. Add the remaining macaroni and cheese, smooth the surface, and finish with the remaining layering cheese.

11. 11

    Bake the assembled mac and cheese at 350°F (180 °C) (175°C (350 °F)) for about 20 minutes, until bubbling around the edges and melted on top.

    Start 20-minute timer

Chicken

12. 12

    While the mac and cheese bakes, combine the flour, panko, and the second set of garlic powder, chili powder, and paprika in a shallow bowl or dish. Mix thoroughly to distribute the seasonings.

13. 13

    Lift the marinated chicken pieces from the buttermilk, allowing excess marinade to drip off. Add the chicken to the seasoned flour-and-panko mixture and toss until each piece is thoroughly coated.

14. 14

    Heat enough neutral oil for deep-frying in a heavy pot or deep fryer to 350°F (180 °C) (175°C (350 °F)). Fry the coated chicken in batches so the oil temperature does not drop too far. Cook for about 5 minutes, turning as needed, until deeply golden and the chicken reaches 165°F (74 °C) (74°C (165 °F)) internally.

    Start 5-minute timer

Honey BBQ sauce and serving

15. 15

    Make the honey BBQ sauce by combining the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a saucepan. Warm and stir until the sugar dissolves and the sauce is smooth.

16. 16

    Add the cold butter pieces to the warm sauce and stir until fully melted and incorporated. Toss the fried chicken in the honey BBQ sauce until evenly glazed.

17. 17

    Serve the baked mac and cheese topped with a generous pile of honey BBQ chicken. Garnish with fresh parsley and serve hot.