Honey Pepper Chicken Mac Cheese (Print Version)

# Ingredients:

→ Pasta

01 - 200 grams elbow macaroni

→ Cheese Sauce

02 - 30 grams unsalted butter
03 - 30 grams all-purpose flour
04 - 480 milliliters whole milk
05 - 240 milliliters heavy cream
06 - 200 grams shredded cheddar cheese
07 - 60 grams shredded mozzarella cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt to taste
11 - Black pepper to taste

→ Crispy Chicken

12 - 2 boneless, skinless chicken breasts
13 - 240 milliliters buttermilk
14 - 120 grams all-purpose flour
15 - 1 teaspoon paprika
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - Vegetable oil for frying

→ Honey Pepper Glaze

19 - 80 milliliters honey
20 - 1 tablespoon soy sauce
21 - 1 teaspoon cracked black pepper
22 - 1/2 teaspoon red pepper flakes (optional)

# Instructions:

01 - Submerge chicken breasts in buttermilk and refrigerate for at least 20 minutes.
02 - In a bowl, combine all-purpose flour, paprika, salt, and black pepper.
03 - Pour vegetable oil into a deep pan and heat over medium temperature until it reaches 180°C.
04 - Remove chicken from buttermilk, allowing excess to drip off. Coat thoroughly in seasoned flour mixture, shaking off excess.
05 - Fry each chicken breast in hot oil for 4–5 minutes per side until golden brown and internal temperature reaches 74°C. Transfer to a plate lined with paper towel.
06 - In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes. Simmer over low heat for 2–3 minutes, stirring frequently.
07 - Toss fried chicken in honey pepper glaze until evenly coated. Let rest briefly before slicing.
08 - Bring a pot of salted water to a boil. Add elbow macaroni and cook according to packaging, 7–8 minutes, until just tender. Drain and reserve.
09 - In a saucepan, melt butter over medium heat. Add flour and whisk briskly for 1–2 minutes. Gradually pour in milk and heavy cream, continuing to whisk until smooth.
10 - Reduce heat to low. Add cheddar and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper.
11 - Mix drained macaroni into cheese sauce, ensuring thorough coating.
12 - Divide creamy mac and cheese among serving bowls. Top with sliced honey pepper glazed chicken. Garnish with fresh parsley or extra black pepper if desired.

# Notes:

01 - Double-dredge chicken in seasoned flour mixture for maximum crispiness. Maintain oil temperature for even frying and prevent sogginess.
02 - Experiment with cheese blends such as Gruyere or Fontina for elevated flavor. For a spicy kick, incorporate hot sauce into the honey glaze.
03 - For a gratin-style finish, sprinkle breadcrumbs over the top and bake until golden and crisp.

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