Nashville Hot Chicken Mac and Cheese

Ingredients

• 16 oz Cavatappi pasta
• 4 tbsp Butter
• 4 tbsp Flour
• 12 oz Evaporated milk
• 1 cup Heavy cream
• 1 cup Whole milk
• 12 oz Colby Jack cheese, shredded (Total for sauce and layering; the directions allocate 16 oz total for melted cheese and 16 oz total for layering across the four cheeses, which conflicts with the listed cheese quantities.)
• 8 oz Sharp cheddar cheese, shredded (Total for sauce and layering; cheese allocation in directions conflicts with listed quantities.)
• 8 oz Mozzarella cheese, shredded (Total for sauce and layering; cheese allocation in directions conflicts with listed quantities.)
• 4 oz Fontina cheese, shredded (Total for sauce and layering; cheese allocation in directions conflicts with listed quantities.)
• 1 tsp Garlic powder (mac and cheese)
• 1 tsp Onion powder (mac and cheese)
• 1 tsp Smoked paprika (mac and cheese)
• 0.5 tsp Cayenne pepper (mac and cheese)
• 1 tsp Dijon mustard
• 0.5 tsp Chicken bouillon
• Salt (mac and cheese) (To taste)
• Black pepper (mac and cheese) (To taste)
• 1 cup Reserved pasta water (Reserve from cooking the pasta; add as needed to keep the sauce creamy.)
• 2 lb Chicken tenderloins
• 2 cup Buttermilk
• 2 tbsp Hot sauce
• 2 cup Flour (for chicken coating)
• 0.5 cup Cornstarch
• 1 tbsp Paprika (for chicken coating)
• 1 tsp Garlic powder (for chicken coating) (The source says 1 tsp each of garlic powder, onion powder, and cayenne.)
• 1 tsp Onion powder (for chicken coating) (The source says 1 tsp each of garlic powder, onion powder, and cayenne.)
• 1 tsp Cayenne pepper (for chicken coating) (The source says 1 tsp each of garlic powder, onion powder, and cayenne.)
• Salt (for chicken coating) (To taste)
• Black pepper (for chicken coating) (To taste)
• Oil for frying (For frying; use ½ cup of the hot frying oil for the Nashville hot oil.)
• 0.5 cup Hot frying oil (Taken from the frying oil; used for Nashville hot oil.)
• 2 tbsp Cayenne pepper (Nashville hot oil)
• 1 tbsp Brown sugar
• 2 tsp Smoked paprika (Nashville hot oil)
• 1 tsp Garlic powder (Nashville hot oil)
• 1 tsp Chili powder
• 0.5 tsp Black pepper (Nashville hot oil)
• 0.5 tsp Salt (Nashville hot oil)

Steps

1. 1

   Cook the cavatappi in boiling water until 1–2 minutes shy of al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   In a saucepan, melt the butter. Whisk in the flour and cook for 1–2 minutes.

3. 3

   Slowly add the evaporated milk, heavy cream, whole milk, garlic powder, onion powder, smoked paprika, cayenne, Dijon mustard, chicken bouillon, salt, and black pepper. Simmer until slightly thickened.

4. 4

   Reduce the heat to low and melt 16 oz of the shredded cheese into the sauce. Set aside the other 16 oz for layering; the listed cheese amounts total 32 oz, though the directions allocate 16 oz to each use.

5. 5

   Fold the cooked pasta into the cheese sauce. Add reserved pasta water as needed to keep the mixture extra creamy.

6. 6

   Spread half of the macaroni mixture in a baking dish. Add 6 oz of the reserved cheese over it, then add the remaining macaroni mixture and top with 10 oz cheese.

7. 7

   Bake uncovered at 350°F (175°C) for 20–25 minutes. Broil for 1–3 minutes until the cheese topping is golden and crispy.

8. 8

   Marinate the chicken tenderloins in the buttermilk and hot sauce for at least 30 minutes.

9. 9

   Mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Coat the chicken thoroughly in the mixture.

10. 10

    Heat frying oil to 350°F (175°C). Fry the coated chicken for 4–6 minutes until crispy and the internal temperature reaches 165°F (74°C).

11. 11

    In a heatproof bowl, combine the Nashville hot oil cayenne, brown sugar, smoked paprika, garlic powder, chili powder, black pepper, and salt.

12. 12

    Carefully pour ½ cup hot frying oil over the spices and stir until combined.

13. 13

    Brush or toss the fried chicken in the Nashville hot oil. Pile it over the baked mac and cheese and serve.

Notes

The listed cheese quantities total 32 oz, but the directions call for melting 16 oz into the sauce and reserving 16 oz for layering; the listed types are not allocated by use. Frying oil quantity is unspecified. The source does not specify how much pasta water to add beyond reserving 1 cup, or how to divide the four cheeses between the sauce and topping.

Nutrition per serving

• main
• American
• comfort food
• spicy
• baked
• fried
• chicken
• family dinner