Honey Chipotle Fried Chicken Mac & Cheese

Cook pasta according to package directions. Drain and set aside.

In a large pot over medium heat, melt butter. Whisk in 1/4 cup of flour and cook for 1 minute to form a roux.

Gradually whisk in the milk and heavy cream until the sauce is smooth. Bring to a simmer and cook until thickened.

Remove from heat. Stir in the yellow mustard and 3 cups of the shredded cheddar cheese until fully melted. Season with salt and pepper to taste.

Add the cooked pasta to the cheese sauce and stir to combine.

Transfer the mac and cheese to a baking dish. Top with the remaining 1 cup of shredded cheese and sprinkle with paprika.

Bake at 375°F (190°C) for 20-25 minutes, until golden and bubbly.

While the mac and cheese is baking, prepare the chicken. In a shallow dish, combine the remaining 2 cups of flour with salt, pepper, and garlic powder.

Dredge the chicken pieces in the seasoned flour, ensuring they are fully coated.

In a large skillet, heat vegetable oil to 350°F (175°C).

Carefully add the chicken to the hot oil in batches. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through.

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

In a large bowl, whisk together the honey and minced chipotle peppers in adobo sauce. Add the fried chicken and toss to coat completely.

To serve, scoop the baked mac and cheese into bowls and top with the honey chipotle fried chicken.

Garnish with a drizzle of ranch dressing and fresh parsley, if desired.