4 Cheese Mac and Cheese with Honey Pepper Chicken
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
4 -6
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Calories
1509 kcal
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Course
Main Course, Others
4 Cheese Mac and Cheese with Honey Pepper Chicken
Description
4 Cheese Mac and Cheese with Honey Pepper Chicken features tender chicken fried to a golden brown in a flavorful seasoned flour blend and then glazed with a honey pepper sauce that combines sweetness from honey and brown sugar with acidity from pineapple juice and apple cider vinegar, plus notes of soy sauce and spices. The mac and cheese uses a creamy blend of Parmesan, mozzarella, Romano, and Asiago cheeses melted with butter, garlic, and Anaheim pepper. Cavatappi pasta holds the rich cheese sauce well, providing a satisfying bite. Garnishing with fresh parsley adds a touch of color and freshness.
The chicken's honey pepper sauce offers a nice contrast to the creamy, cheesy pasta, making the dish feel balanced and hearty. Preparing the bacon separately adds an additional smoky element. The mac requires cooking the cheese sauce carefully to achieve a smooth texture without overly thickening or breaking. Serving this dish warm highlights the creamy sauce and crisp chicken.
Notes adapted from the original source suggest this recipe is carefully balanced for flavors and textures. Cooking the chicken in batches helps maintain oil temperature, which is important for crispiness. Cooling the bacon before addition prevents it from wilting. The honey pepper sauce should be simmered until slightly thickened for better adhesion to the chicken.
Ingredients
- 6 lices Bacon thick-cut
- SEASONED FLOUR:
- 2 cups all-purpose flour
- 3 Tbsp paprika
- 1 1/2 Tbsp kosher salt
- 1 1/2 Tbsp mustard powder dry
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp onion powder
- 1 Tbsp seasoned salt
- 3/4 Tbsp black pepper
- 1/2 Tbsp celery seed
- 1/2 tsp dried ginger
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- FRIED CHICKEN:
- 1 lb chicken tenderloin trimmed of any excess fat
- 2 cups buttermilk
- HONEY PEPPER SAUCE:
- 3/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 3 Tbsp soy sauce
- lemon juice of 1
- 4 Tbsp apple cider vinegar
- 1 tsp black pepper
- 1/4 tsp cayenne pepper or less, to taste
- 4 CHEESE SAUCE AND PASTA:
- 1/2 butter 4 Tbsp, stick
- 3 cloves garlic minced
- 1 Anaheim pepper diced (can substitute with jalapeno or poblano)
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 1/2 cup Parmesan Cheese grated
- 3/4 cup mozzarella cheese shredded
- 1/2 cup Romano cheese shredded
- 1/2 cup Asiago cheese shredded
- 1/4 tsp basil dried
- black pepper to taste
- parsley for garnish, fresh
- 1 box cavatappi pasta 1 lb, dried, or other short cut pasta
Instructions
- BACON:
- Cook bacon in your preferred method, and set aside to cool.
- SEASONED FLOUR:
- Add all ingredients to a large resealable plastic bag and shake to combine.
- HONEY PEPPER SAUCE:
- Add all ingredients to a saucepan and bring to a boil. Reduce heat to LOW and simmer for 20 minutes, or until thickened slightly. Set aside to cool a bit.
- FRIED CHICKEN:
- Place chicken tenders in a large bowl and pour buttermilk into bowl. Turn chicken to coat each piece in buttermilk.
- Let marinate while you prepare other things.
- Add oil to large heavy bottomed pot and heat to 350 degrees F.
- Shake excess buttermilk from chicken tender, then drop into the bag with the seasoned flour.
- Shake gently to coat in flour. Repeat with remaining chicken tenders.
- Add tenders, 2-3 at a time, to the hot oil and fry for several minutes per side, until dark golden brown and cooked through.
- Remove from the oil and place on a wire cooling rack (with paper towels laying underneath to catch the excess grease). Repeat with remaining chicken.
- 4 CHEESE SAUCE AND PASTA:
- While chicken is frying, bring a large pot of salted water to a boil.
- Add pasta and cook until al dente (according to package directions).
- Drain pasta and drizzle with a bit of olive oil.
- While pasta water is coming up to a boil, add butter to a saucepan and melt over MED-LOW heat.
- Add garlic and diced pepper to the pan and saute for 2 minutes, until softened.
- Add in flour and whisk to combine. Mixture will resemble very wet sand.
- Pour in heavy cream while whisking, and whisk often for 5 minutes, or until thickened.
- Sauce should coat the back of a spoon.
- Add in cheeses, one at a time, and stir to melt.
- Season with pepper and basil and stir to combine.
- Toss cooked pasta with cheese sauce and add to serving bowl.
- Toss fried chicken tenders with some of the honey pepper sauce, and place several chicken tenders on top of the mac and cheese.
- Sprinkle with crumbled bacon, minced fresh parsley, and an optional drizzle of the honey pepper sauce.
- Enjoy!
Notes
- Cook chicken in small batches to keep oil at the right temperature for crisp coating.
- Simmer the honey pepper sauce until slightly thickened to help it cling to the fried chicken.
- Let bacon cool after cooking to retain its crisp texture when added to the dish.
- Use fresh minced garlic and diced Anaheim pepper in the cheese sauce for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 1509 kcal
% Daily Value*
| Calories | 1509kcal | 75% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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