Hot Honey Chicken Mac and Cheese combines crispy, spicy-sweet fried chicken thighs with ultra-creamy baked macaroni and cheese for a one-dish comfort meal. The drizzle of hot honey adds a sharp contrast to the rich, cheesy pasta base.
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In a bowl, combine chicken pieces with buttermilk and season with salt, pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Let it marinate.
Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente. Drain and set aside.
In a large skillet or pot over medium heat, melt butter. Whisk in spices to create a base, then pour in the heavy cream and bring to a simmer.
Reduce heat to low and gradually stir in 3 cups of the shredded cheese until you have a smooth, silky sauce. Season with salt and pepper to taste.
Add the cooked macaroni to the cheese sauce and stir to combine.
In a large oven-safe skillet or baking dish, spread half of the remaining shredded cheese on the bottom. Top with the macaroni and cheese mixture, then sprinkle the rest of the cheese on top.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
While the mac and cheese bakes, prepare the chicken. In a separate bowl, combine flour, panko breadcrumbs, and remaining spices. Dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated.
In a large pot or Dutch oven, heat vegetable oil to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on a wire rack.
In a small saucepan, combine hot sauce and honey. Heat over medium-low heat until warmed through. Pour the sauce over the fried chicken and toss to coat.
Remove the mac and cheese from the oven. Top with the hot honey chicken and serve immediately.
Store baked mac and cheese covered in the refrigerator for up to 3 days; reheat at 350°F for 15 minutes. Store fried chicken in an airtight container for up to 2 days and recrisp in a 400°F oven for 5 minutes before serving.
deep-fry thermometer · large heavy-bottomed pot or Dutch oven for frying · 9x13 baking dish
Yes, but thighs stay juicier when fried. If using breasts, cut them thinner and reduce frying time by 1-2 minutes to avoid drying out.
Melt butter and flour into a roux first, then whisk in milk slowly off-heat before adding cheese. Keep heat moderate and stir constantly.
Bake the mac and cheese up to 2 days ahead and reheat at 350°F for 15 minutes. Fry the chicken fresh just before serving for crispness.
Heat oil to 350°F. Use a thermometer—too cool makes greasy chicken, too hot burns the coating before the inside cooks.
The standard recipe is not. Use gluten-free all-purpose flour and gluten-free breadcrumbs, and substitute regular pasta with gluten-free elbow pasta.
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