Ingredients
Scale
- 2 cups elbow macaroni
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons butter
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Soak chicken pieces in buttermilk for at least 20 minutes.
- Dredge the chicken in seasoned flour (flour mixed with paprika, salt, and pepper) and fry until golden brown.
- In a saucepan, mix honey, soy sauce, cracked black pepper, and optional red pepper flakes to create the glaze.
- Cook elbow macaroni according to package instructions; drain.
- For the cheese sauce, melt butter and whisk in flour before gradually adding milk and cream. Stir until thickened, then mix in shredded cheeses.
- Combine cooked macaroni with the cheese sauce, then top with the honey-glazed chicken pieces.
- Serve garnished with fresh parsley or extra cracked black pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 610
- Sugar: 10g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg