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A cast iron skillet of baked honey bbq chicken mac and cheese, topped with crispy double-dredged fried chicken pieces and a drizzle of bbq sauce.

Honey Bbq Chicken Mac And Cheese

myrecipe
A decadent combination of creamy, baked mac and cheese topped with crispy fried chicken tossed in a sweet and tangy homemade honey BBQ sauce. The ultimate comfort food mashup!
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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 1350 kcal

Equipment

  • Large pot or Dutch oven
  • 9x13 inch baking dish
  • Large bowls
  • Heavy-bottomed pot for frying
  • Wire rack
  • Whisk

Ingredients
  

For the Mac and Cheese

  • 24 oz elbow macaroni
  • 4 tbsp unsalted butter
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 1 cup whole milk
  • 16 oz sharp cheddar, grated
  • 16 oz pepper jack or colby jack cheese, grated
  • 8 oz gouda cheese, grated
  • Salt, to taste

For the Crispy Chicken

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1.5 cups all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp paprika
  • Salt and freshly ground black pepper, to taste
  • 3-4 cups neutral oil, for frying

For the Honey BBQ Sauce

  • ½ cup ketchup
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp hot sauce of choice
  • 3 tbsp butter, cut into small cubes

For Garnish (Optional)

  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Prep Ingredients: Grate all the cheeses into a large bowl and toss to combine. Reserve about 2 cups of the grated cheese for topping. In a separate bowl, combine the cubed chicken, buttermilk, and 2 tbsp hot sauce. In a shallow dish, whisk together the flour, panko, garlic powder, chili powder, paprika, and a generous pinch of salt and pepper.
  • Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the chili powder, paprika, and garlic powder, stirring for about 30 seconds until fragrant. Pour in the evaporated milk, heavy cream, and milk, and stir. Heat until the liquid is warm, but do not let it boil. Remove the pot from the heat. Add the non-reserved grated cheeses a handful at a time, stirring until melted before adding the next. Season with salt to taste.
  • Cook Pasta & Assemble: Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain well. Pour the cheese sauce over the pasta and stir. Spread half of the mac and cheese into a 9x13 inch baking dish. Sprinkle with 1 cup of the reserved cheese. Top with the remaining mac and cheese, then sprinkle the final cup of reserved cheese over the top. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until bubbly and golden.
  • Dredge the Chicken: While the mac and cheese bakes, prepare the chicken. Remove a chicken cube from the buttermilk, letting excess drip off. Dredge it in the flour mixture. Dip it back into the buttermilk, then dredge it once more in the flour, pressing to create a thick coating. Place the coated chicken on a wire rack and repeat.
  • Fry and Sauce the Chicken: Heat neutral oil in a heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for 4-6 minutes, until golden brown and cooked through. Transfer to a clean wire rack. While frying, whisk together all the honey BBQ sauce ingredients in a large bowl. Toss the hot, cooked chicken in the BBQ sauce until coated.
  • Final Assembly & Serving: Let the mac and cheese rest for 5 minutes. Pile the saucy BBQ chicken on top. Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

Ingredient Tip: For the creamiest sauce, always grate cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
Technique Tip: Avoid a greasy, separated sauce by adding the grated cheese to the warm milk base with the heat turned off. Never add cheese to boiling liquid.
Cooking Tip: Cook the pasta to al dente, as it will continue to cook in the oven. For perfectly juicy chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Storage & Reheating: Store the mac and cheese and chicken in separate airtight containers in the refrigerator for up to 4 days. Reheat the mac and cheese in the oven with a splash of milk, and re-crisp the chicken in the oven or air fryer.
Air Fryer Variation: For a lighter version, cook the dredged chicken in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway, before tossing with the sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 1350kcalCarbohydrates: 90gProtein: 60gFat: 75gSaturated Fat: 35gCholesterol: 250mgSodium: 2000mgPotassium: 600mgFiber: 4gSugar: 20gVitamin A: 1500IUVitamin C: 3mgCalcium: 800mgIron: 5mg
Keyword Baked Mac and Cheese, Casserole, comfort food, Honey BBQ Chicken
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