Honey BBQ Chicken Mac and Cheese

Ingredients

• 24 oz large elbow macaroni
• 4 oz unsalted butter (For the cheese sauce)
• 1 tsp chili powder (For the cheese sauce)
• 1 tsp paprika (For the cheese sauce)
• 1 tsp garlic powder (For the cheese sauce)
• 12 oz evaporated milk (One 12-ounce can)
• 8 oz heavy cream
• 8 oz whole milk (Not shown in the video)
• 8 oz pepper Colby Jack cheese (Shredded; for the cheese sauce)
• 8 oz Gouda cheese (Shredded; the video uses sriracha Gouda)
• 10 oz sharp cheddar cheese (Use 8–12 oz, adjusting to achieve the desired sauce thickness; shredded)
• salt (To taste)
• 8 oz pepper Colby Jack cheese (Shredded; for layering)
• 8 oz sharp cheddar cheese (Shredded; for layering)
• 2 lb boneless, skinless chicken thighs (Cubed)
• 2 cup buttermilk (For marinating the chicken)
• 2 tbsp hot sauce (For the chicken marinade)
• 1 tsp garlic powder (For the chicken marinade)
• 1 tsp chili powder (For the chicken marinade)
• 1 tsp paprika (For the chicken marinade)
• 1.5 cup all-purpose flour (For coating the chicken)
• 1 cup panko breadcrumbs (The transcript suggests using a generous amount)
• 1 tsp garlic powder (For the dry chicken coating)
• 1 tsp chili powder (For the dry chicken coating)
• 1 tsp paprika (For the dry chicken coating)
• neutral frying oil (For deep-frying the chicken at 350°F / 175°C)
• 0.5 cup ketchup (For the honey BBQ sauce)
• 0.25 cup brown sugar (For the honey BBQ sauce)
• 1 tbsp apple cider vinegar (For the honey BBQ sauce)
• 1 tbsp Worcestershire sauce (For the honey BBQ sauce)
• 2 tbsp hot sauce (Use your preferred variety)
• 0.25 tbsp honey (The source says 1/4 tablespoon)
• 3 tbsp cold unsalted butter (Cut into small pieces; for finishing the sauce)
• fresh parsley (For garnish)

Steps

1. 1

   Shred the cheeses while they are cold; cold cheese is easier to grate. Keep the shredded cheeses separated according to whether they are for the sauce or for layering.

2. 2

   Cube the chicken thighs into bite-size pieces and place them in a bowl. Add the buttermilk, hot sauce, garlic powder, chili powder, and paprika. Stir until every piece is coated, then marinate until well seasoned; the source does not specify a fixed marinating time.

3. 3

   Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until just shy of tender according to the package directions. Drain well so the pasta does not dilute the cheese sauce.

4. 4

   Melt the unsalted butter in a large saucepan over medium heat. Add the cheese-sauce chili powder, paprika, and garlic powder, and stir until the spices are fragrant, about 30–60 seconds.

5. 5

   Pour in the evaporated milk, then add the heavy cream and whole milk. Stir and heat until the mixture is hot and just beginning to lightly simmer; do not bring it to a vigorous boil.

6. 6

   Remove the saucepan from the heat. Add the shredded sharp cheddar, pepper Colby Jack, and Gouda in handfuls, stirring after each addition until melted and smooth. Add enough of the sharp cheddar to reach the desired thickness, using the source's range of 8–12 ounces.

7. 7

   Add the drained macaroni to the cheese sauce and stir until the noodles are evenly coated. Taste and season with salt as needed.

8. 8

   Spoon about half of the macaroni and cheese into a baking dish and spread it into an even layer. Sprinkle with part of the reserved layering cheeses.

9. 9

   Add the remaining macaroni and cheese, smooth the surface, and finish with the remaining reserved pepper Colby Jack and sharp cheddar.

10. 10

    Bake the assembled macaroni and cheese at 350°F (175°C) for 20 minutes, until hot throughout and the cheese on top is melted.

11. 11

    While the macaroni bakes, combine the flour, panko breadcrumbs, and the second amounts of garlic powder, chili powder, and paprika in a shallow bowl or dish. Mix thoroughly so the seasonings are distributed through the coating.

12. 12

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

13. 13

    Heat enough neutral oil for deep-frying to 350°F (175°C). Fry the coated chicken in batches for about 5 minutes, turning as needed, until deeply golden and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Drain on a rack or paper towels.

14. 14

    To make the honey BBQ sauce, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a small saucepan. Warm over medium-low heat, stirring until the sugar dissolves and the sauce is smooth.

15. 15

    Remove the sauce from the heat and whisk in the cold butter pieces a little at a time until glossy and emulsified.

16. 16

    Toss the fried chicken with enough honey BBQ sauce to coat every piece without making the crust completely soggy.

17. 17

    Serve the baked mac and cheese hot with a generous pile of honey BBQ chicken on top. Finish with fresh parsley.

Notes

The source does not specify the exact marinating time, baking-dish size, or amount of frying oil. Fry the chicken in batches to avoid lowering the oil temperature. The video mentions three-pepper Colby Jack and sriracha Gouda as flavorful options. Serve immediately for the crispiest chicken.

Nutrition per serving

• main
• baked
• comfort food
• mac and cheese
• fried chicken
• cheesy
• spicy
• American