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@poggiolieats creates the ultimate comfort food mashup: a creamy, multi-cheese mac and cheese layered with crispy fried chicken tossed in a sweet and spicy honey chipotle sauce, then baked until golden and bubbly.
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Season the cubed chicken with salt, pepper, garlic powder, onion powder, and paprika.
Prepare the dredging station. In one bowl, whisk together eggs and milk. In a separate bowl, combine flour, cornstarch, and the same seasonings used for the chicken.
Dredge each piece of chicken first in the flour mixture, then in the egg wash, and finally back into the flour mixture for a thick coating.
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes. Set aside on a wire rack.
To make the honey chipotle sauce, melt 3 tbsp of butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.
Stir in the minced chipotle peppers, honey, lime juice, apple cider vinegar, and smoked paprika. Season with salt and pepper to taste. Let it simmer for 2-3 minutes to combine.
Pour the warm sauce over the fried chicken and toss gently to coat every piece.
Cook the shell pasta according to package directions until al dente. Drain and set aside.
In a large pot, melt 1/4 cup of butter over medium heat. Whisk in 1/4 cup of flour to create a roux and cook for one minute.
Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring to a simmer, stirring constantly.
Reduce the heat to low and season the sauce with salt, pepper, garlic powder, onion powder, paprika, and mustard powder.
Stir in the shredded cheddar, gruyere, and cubed cream cheese. Continue stirring until all the cheese is melted and the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce and stir until well combined.
Preheat your oven to 375°F (190°C). Spread half of the mac and cheese into a large baking dish. Top with half of the honey chipotle chicken. Repeat the layers.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Let the mac and cheese rest for a few minutes before serving. Garnish individual portions with a drizzle of ranch dressing and a sprinkle of fresh parsley.
