Honey BBQ Mac n Cheese
Ingredients
- 24 oz pasta, large elbow macaroni
- 4 oz unsalted butter
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 12 oz can evaporated milk
- 8 oz heavy cream
- 8 oz milk
- 8 oz pepper colby jack
- 8 oz gouda
- 8-12 oz sharp cheddar, adjust based off thickness
- Salt to taste
- 8 oz pepper colby jack, for layering
- 8 oz sharp cheddar, for layering
- 2 lbs chicken thighs, cubed
- 2 cups buttermilk
- 2 tbsp hot sauce
Instructions
- Cube chicken thighs and marinate in buttermilk, hot sauce, paprika, chili, and garlic powder until ready.
- Melt unsalted butter in a pan and add garlic, chili, and paprika.
- Add evaporated milk and heavy cream to the melted butter mixture and heat until it starts to lightly bubble.
- Remove from heat and stir in pre-shredded cheddar, pepper colby jack, and gouda until melted.
- Cook elbow macaroni according to package instructions.
- Layer cooked macaroni in a baking dish, adding some cheese sauce and more cheese in between layers.
- Top with remaining cheese and bake at 350°F for 20 minutes.
- Prepare a mixture of flour and breadcrumbs with the same seasonings as earlier.
- Coat the marinated chicken in the breadcrumb mixture and fry in hot oil at 350°F until golden, about 5 minutes.
- Toss the fried chicken in honey barbecue sauce before serving on top of the mac and cheese.