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Creamy Hot Honey Chicken Mac and Cheese Recipe

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4 from 2 reviews

Creamy Hot Honey Chicken Mac and Cheese is a comforting and indulgent dish featuring tender fried chicken pieces coated in a spicy hot honey glaze atop a rich, cheesy macaroni blend. This recipe combines crispy, flavorful chicken with a smooth, creamy mac and cheese enriched with sharp cheddar, mozzarella, and Monterey Jack cheeses, accented by smoky and spicy seasonings for an irresistible crowd-pleaser perfect for family dinners.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Ingredients

Pasta

  • 16 ounces elbow macaroni

Cheese Sauce

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup Monterey Jack cheese, shredded

Chicken

  • 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1½ cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying

Hot Honey Sauce

  • ½ cup honey
  • 1 tablespoon hot sauce
  • ½ teaspoon crushed red pepper flakes

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside to keep warm.
  2. Soak Chicken: Place bite-sized chicken pieces in a bowl with buttermilk and let soak for at least 15 minutes to tenderize and add moisture.
  3. Prepare Coating: In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to create the seasoned flour coating.
  4. Coat Chicken: Remove chicken pieces from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture to ensure even coating.
  5. Fry Chicken: Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until hot. Fry the coated chicken pieces in batches until golden brown and cooked through, approximately 4 to 5 minutes per batch. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
  6. Make Cheese Sauce Roux: In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to eliminate raw flour taste and form a roux.
  7. Add Dairy: Slowly whisk in whole milk and heavy cream, continuing to whisk until the mixture is smooth and thickened to a creamy consistency.
  8. Season Sauce: Stir in garlic powder, onion powder, smoked paprika, salt, and pepper to the sauce for depth and spice.
  9. Add Cheeses: Reduce heat to low and gradually stir in shredded cheddar, mozzarella, and Monterey Jack cheeses until fully melted and smooth.
  10. Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir gently until the macaroni is evenly coated in the creamy cheese mixture.
  11. Transfer to Dish: Pour the mac and cheese into a large serving or casserole dish and smooth the surface.
  12. Prepare Hot Honey Sauce: In a small saucepan over low heat, combine honey, hot sauce, and crushed red pepper flakes. Warm gently for 2 to 3 minutes to meld flavors without boiling.
  13. Assemble Dish: Top the mac and cheese with the crispy fried chicken pieces evenly distributed.
  14. Drizzle and Serve: Generously drizzle the warm hot honey sauce over the chicken and mac and cheese. Serve immediately while hot and creamy.

Notes

  • Ensure oil temperature is hot enough before frying chicken to avoid greasy coating and to ensure crispiness.
  • Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
  • You can adjust the cayenne pepper and hot sauce quantities to control the spice level of the dish.
  • If you prefer baked mac and cheese, transfer the cheese-coated pasta to a casserole dish and bake with a breadcrumb topping at 350°F for 20 minutes (optional).
  • Leftovers keep well refrigerated for 2-3 days and reheat best in the oven or stovetop to maintain crisp chicken texture.

Find it online: https://allcookedup.com/creamy-hot-honey-chicken-mac-and-cheese-recipe/