Honey BBQ Mac n Cheese

Nutrition per serving

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

1. Cube chicken thighs and marinate in buttermilk, hot sauce, paprika, chili, and garlic powder until ready.
2. Melt butter in a pan and add garlic, chili, and paprika until fragrant.
3. Add evaporated milk and heavy cream to the pan and heat until it starts to lightly bubble, then remove from heat.
4. Stir in pre-shredded cheddar, pepper colby jack, and gouda until melted.
5. Cook elbow macaroni according to package instructions.
6. Layer cooked macaroni in a baking dish, adding a bit of cheese sauce and more cheese in between layers.
7. Top with remaining cheese sauce and cheese.
8. Bake at 350°F for 20 minutes.
9. Prepare a mixture of flour and breadcrumbs with the same seasonings as earlier.
10. Coat marinated chicken in the breadcrumb mixture and fry at 350°F until golden, about 5 minutes.
11. Toss fried chicken in honey barbecue sauce and serve on top of mac and cheese.