Honey Chipotle Chicken Mac and Cheese

In a large bowl, combine cubed chicken thighs, buttermilk, and hot sauce. Season with half of the smoked paprika, chipotle chili powder, chicken bouillon, and garlic powder. Mix well and set aside to marinate.

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet over medium heat, melt 3 tablespoons of butter. Add the remaining half of the spices (smoked paprika, chipotle chili powder, chicken bouillon, garlic powder) and toast for 30 seconds until fragrant.

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

Turn off the heat and gradually stir in the shredded sharp cheddar and Colby Jack cheese until you have a smooth, creamy sauce.

Add the cooked elbow macaroni to the cheese sauce and stir until fully coated.

Top the mac and cheese with an additional layer of shredded cheese and bake at 400°F until golden and bubbly, about 10-15 minutes.

While the mac and cheese bakes, prepare the chicken dredge. In a separate bowl, combine all-purpose flour, cornstarch, and the same spice blend used for the mac and cheese sauce.

Remove chicken pieces from the marinade, allowing excess to drip off, and toss them in the seasoned flour mixture until well-coated.

Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the chicken in batches for about 5 minutes, until golden brown and cooked through.

Remove the fried chicken and let it drain on a wire rack.

To make the honey chipotle sauce, melt 2 tablespoons of butter in a pan. Stir in the chipotle hot sauce.

Turn off the heat and stir in the honey until the sauce is well combined.

Pour the sauce over the fried chicken and toss to coat completely.

Remove the mac and cheese from the oven and top with the honey chipotle chicken. Serve immediately.