Description
A rich and indulgent twist on classic mac and cheese, featuring creamy pasta topped with crispy honey-pepper glazed chicken. The perfect fusion of creamy, crunchy, sweet, and spicy elements for a comforting gourmet meal.
Ingredients
- 2 cups elbow macaroni
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
- 1/3 cup honey
- 1 Tbsp soy sauce
- 1 tsp cracked black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Soak chicken pieces in buttermilk for at least 20 minutes. Dredge in a mixture of flour, paprika, salt, and pepper. Fry in hot oil for 4–5 minutes per side until golden-brown.
- In a saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened. Toss fried chicken in the glaze until evenly coated.
- Cook macaroni until al dente. In a separate saucepan, melt butter and whisk in flour to form a roux. Gradually add milk and cream, whisking until smooth and thickened. Stir in cheeses, garlic powder, onion powder, salt, and pepper until the sauce is silky.
- Mix cooked macaroni into the cheese sauce. Serve in bowls topped with glazed chicken and optional garnish of parsley or additional pepper.
Notes
- Use gluten-free flour to make it gluten-free.
- Bake chicken at 375°F instead of frying for a healthier option.
- Use lemon juice or vinegar with milk as a buttermilk substitute.
- Add cayenne or extra red pepper flakes to increase heat.
- Swap cheeses for gouda, Monterey Jack, or smoked cheddar for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 820
- Sugar: 14g
- Sodium: 820mg
- Fat: 43g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 160mg
