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Hot Honey Chicken Mac and Cheese

A close-up of a white baking dish filled with creamy hot honey chicken mac and cheese, topped with crispy chicken pieces and parsley.
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Creamy baked mac and cheese topped with crispy chicken coated in a sweet and spicy hot honey glaze. A perfect game day or weeknight comfort food.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup hot honey
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Cook macaroni according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, prepare the chicken. In a bowl, toss chicken pieces with olive oil, salt, and pepper.
  3. Set up three shallow dishes: one with 1/2 cup flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken piece first in flour, then dip in egg, and finally coat with panko.
  4. Heat 1 inch of oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove chicken to a paper towel-lined plate.
  5. In the same skillet (or a clean pot), melt butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute, whisking constantly.
  6. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until the sauce thickens. Stir in garlic powder, onion powder, and paprika.
  7. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted and smooth.
  8. Add the cooked macaroni to the cheese sauce and stir to combine. Pour the mac and cheese into a 9×13 inch baking dish.
  9. Arrange the fried chicken pieces over the mac and cheese. Drizzle the hot honey evenly over the chicken.
  10. Bake for 20-25 minutes, or until bubbly and lightly golden. Garnish with fresh parsley before serving.

Notes

  • For extra crispy chicken, ensure the oil is hot enough before frying.
  • Adjust the amount of hot honey to control the level of sweetness and spice.
  • You can substitute chicken breast for thighs, but thighs tend to stay more moist.
  • This dish is best served immediately but leftovers can be reheated in the oven.

Nutrition

Find it online: https://dishicious.com/hot-honey-chicken-mac-and-cheese/