Honey Barbecue Chicken Mac and Cheese

Grate the three pepper Colby Jack and Sriracha Gouda cheese. Set aside.

In a large bowl, combine the cubed chicken thighs, buttermilk, and hot sauce.

Season the chicken marinade with 1 tsp each of paprika, chili powder, and garlic powder. Mix well and set aside to marinate.

To make the cheese sauce, melt butter in a large skillet over medium heat.

Add the remaining 1 tsp each of paprika, chili powder, and garlic powder to the melted butter and toast for 30 seconds until fragrant.

Pour in the evaporated milk and heavy cream, and bring to a gentle simmer.

Turn off the heat. Gradually whisk in the shredded cheddar, three pepper Colby Jack, and Sriracha Gouda until the sauce is smooth and creamy.

Cook elbow macaroni according to package directions. Drain and add to a large oven-safe skillet or baking dish.

Pour about half of the cheese sauce over the macaroni and stir to combine. Sprinkle a layer of the grated cheese mixture over the top.

Add the remaining macaroni, top with the rest of the cheese sauce, and finish with a final layer of grated cheese.

Bake at 350°F for 20 minutes.

While the mac and cheese bakes, prepare the chicken breading. In a bowl, combine all-purpose flour, breadcrumbs, and the same seasonings used for the marinade (paprika, chili, garlic).

Remove the chicken pieces from the marinade, letting excess drip off, and dredge them in the flour mixture until fully coated.

Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches for about 5 minutes, until golden brown and cooked through.

Remove the chicken from the oil and drain on a wire rack.

In a large bowl, toss the fried chicken with the honey barbecue sauce until evenly coated.

Once the mac and cheese is baked and bubbly, remove it from the oven.

Pile the honey barbecue chicken on top of the mac and cheese.

Garnish with chopped fresh parsley before serving.