Imported from Instagram

Three-Cheese Mac and Cheese with Crunchy Chicken and Garlic BBQ Butter

Name: Three-Cheese Mac and Cheese with Crunchy Chicken and Garlic BBQ Butter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 600 g Chicken breast fillet (cut into bite-sized pieces); 1 TL Salt (for the marinade); 0.5 TL Pepper (for the marinade); 1 EL Soy sauce; Lemon juice (a splash); 150 g Wheat flour (for the coating); 50 g Starch (for the coating); 1 TL Paprika (for the coating); 0.5 TL Thyme (dried; for the coating); 1 TL Salt (for the coating); 0.5 TL Pepper (for the coating); 1 TL Onion powder (for the coating); 1 TL Garlic powder (for the coating); Oil for frying (as needed); 150 ml Barbecue sauce (for the glaze); 25 g Butter (for the BBQ glaze); 1.5 Zehen Garlic (1–2 cloves, freshly pressed); 400 g Macaroni (or another short pasta of your choice); 40 g Butter (for the cheese sauce); 40 g Flour (for the cheese sauce); 500 ml Milk; 0.5 TL Paprika (for the cheese sauce); 0.5 TL Garlic powder (for the cheese sauce); 0.5 TL Onion powder (for the cheese sauce); 0.5 TL Salt (for the cheese sauce); 0.5 TL Pepper (for the cheese sauce); 150 g Yellow cheddar (cheese type 1); 50 g Parmesan (cheese type 2); 100 g Sharp cheddar (cheese type 3)

Recipe by Sunny |Food Creator @sunny_chefs · Instagram

Imported by Blak Rabbit on SeeMeCook

Creamy macaroni with yellow and sharp cheddar as well as Parmesan, served with twice-fried, crispy chicken. The chicken is coated with a homemade garlic BBQ butter glaze.

4 servings60 minAmerican

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Ingredients

600 g Chicken breast fillet (cut into bite-sized pieces)
1 TL Salt (for the marinade)
0.5 TL Pepper (for the marinade)
1 EL Soy sauce
Lemon juice (a splash)
150 g Wheat flour (for the coating)
50 g Starch (for the coating)
1 TL Paprika (for the coating)
0.5 TL Thyme (dried; for the coating)
1 TL Salt (for the coating)
0.5 TL Pepper (for the coating)
1 TL Onion powder (for the coating)
1 TL Garlic powder (for the coating)
Oil for frying (as needed)
150 ml Barbecue sauce (for the glaze)
25 g Butter (for the BBQ glaze)
1.5 Zehen Garlic (1–2 cloves, freshly pressed)
400 g Macaroni (or another short pasta of your choice)
40 g Butter (for the cheese sauce)
40 g Flour (for the cheese sauce)
500 ml Milk
0.5 TL Paprika (for the cheese sauce)
0.5 TL Garlic powder (for the cheese sauce)
0.5 TL Onion powder (for the cheese sauce)
0.5 TL Salt (for the cheese sauce)
0.5 TL Pepper (for the cheese sauce)
150 g Yellow cheddar (cheese type 1)
50 g Parmesan (cheese type 2)
100 g Sharp cheddar (cheese type 3)

Steps

1
Cut the chicken breast into bite-sized pieces if it has not already been prepared.
2
Combine the chicken pieces with the salt, pepper, soy sauce, and a splash of lemon juice, then marinate.
3
For the coating, mix the wheat flour, starch, paprika, dried thyme, salt, pepper, onion powder, and garlic powder in a bowl.
4
Toss the chicken pieces in the flour mixture until evenly coated on all sides.
5
Deep-fry the chicken twice in enough hot oil until extremely crispy. The source does not specify an oil temperature or frying times.
6
For the BBQ butter, melt the butter.
7
Add the freshly pressed garlic and sauté briefly.
8
Stir in the barbecue sauce and toss the glaze with the fried chicken.
9
Cook the macaroni in water until al dente, then drain. The cooking time and amount of water are not specified.
10
For the cheese sauce, melt the butter in a saucepan.
11
Stir in the flour.
12
Pour in the milk while stirring constantly.
13
Stir in the paprika, garlic powder, onion powder, salt, and pepper.
14
Reduce the heat to low and stir in the yellow cheddar, Parmesan, and sharp cheddar until the sauce is creamy.
15
Fold the macaroni into the cheese sauce.
16
Serve the mac and cheese and top with the crunchy chicken.

Notes

The source does not specify a marinating time, frying temperature, or frying times. Neither the amount of water nor the cooking time for the pasta is provided.