November 1, 2021

Spicy Chicken Macaroni and Cheese

Spicy Chicken Macaroni and Cheese is one of our favorite fall dinners. I start this dish by baking some creamy macaroni and cheese. Then, I fry spicy chicken and serve it on top of the macaroni and cheese. I love this dish for several reasons. First of all, I like that this dish uses items that I always have on hand. That makes it fairly inexpensive to prepare. Secondly, I like that I can make this ahead of time. The mac and cheese can be easily reheated in the microwave. And, the chicken reheats great, especially in the air fryer. Lastly, we all love the rich and delicious flavors in this meal.

The Equipment I Used

A Deep Fry Thermometer- In my opinion, this is essential for deep frying.
A Dutch Oven- Use this to fry your chicken. You could also use a cast iron skillet.
A Baking Dish- You will need a 9×11 baking dish to bake your macaroni and cheese. Or, you could use 6 individual dishes, as I did.

The Ingredients Needed for Spicy Chicken Macaroni and Cheese

Chicken- I used boneless, skinless chicken breasts, but you could also use chicken thighs.
Tabasco Sauce- Use this to add spice to the chicken.
Hot Sauce- This also adds spice as a drizzle on top of the chicken. I used Frank’s Hot Sauce.
Buttermilk- I dipped my chicken into this before frying it. Use whole milk buttermilk, if possible. I like Kate’s brand buttermilk.
Oil-Fry your chicken in vegetable or peanut oil.
Macaroni- I used macaroni, but you could also use small shells.
Chicken Stock- For the best flavor, use homemade chicken stock for the cream sauce in the macaroni and cheese. See my recipe below.
Cheese- Use extra sharp cheddar for the macaroni and cheese.

How I Made my Fried Chicken Macaroni

First, I made the macaroni and cheese.
Next, I fried the chicken. Be sure to fry the chicken at the correct oil temperature.
Finally, I drizzled the spicy honey on the chicken and served it on top of the macaroni and cheese.

If you love fried chicken, you need to try this rich and cheesy, Spicy Chicken Macaroni and Cheese.

Spicy Chicken Macaroni and Cheese

Baked Macaroni and Cheese topped with spicy fried chicken.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine American, Southern

Servings

Equipment

deep frying thermometer

Ingredients

For the Macaroni and Cheese:

3 cups elbow macaroni
4 tbsp. unsalted butter
¼ cup minced shallots
2 tbsp. all purpose flour
1 cup chicken stock
1 cup heavy cream
½ tsp. each kosher salt and dry mustard
¼ tsp. each paprika and black pepper
2 beaten eggs
3 cups extra sharp cheddar

For the Spicy Fried Chicken:

2 boneless, skinless chicken breasts
2 cups all purpose flour (120g)
½ tsp. kosher salt
1 tsp. black pepper
2 tsp. each garlic powder and paprika
¼ tsp. cayenne pepper
2 tsp. tabasco sauce
1 cup buttermilk
2 cups vegetable oil
2 tbsp. unsalted butter
1 tbsp. honey
2 tbsp. hot sauce

Instructions

Begin this recipe by making the Macaroni and Cheese: Preheat the oven to 350 degrees. Boil the macaroni for the time indicated on the box for al dente pasta and drain it well.
Meanwhile, heat a Dutch oven on medium heat, and melt the butter. Cook the shallots until they're tender for about five minutes.
Add the flour to the shallots and cook for two minutes. Then, add the chicken stock and cream and cook for two more minutes. Add the salt, pepper, paprika and dry mustard. Remove the pot from the heat.
Stir a half cup of white sauce into a bowl with the beaten eggs. This is to temper, or heat up, the eggs so that they don't scramble in the hot sauce. Then, add the warmed up eggs to the pot of white sauce. Stir in the macaroni and the cheese, and pour it into a greased 9 by 11 casserole, or six individual cocottes or ramekins. Bake for 30 minutes.
While the macaroni bakes, make the spicy fried chicken: Cut each breast into one inch cubes. In a Dutch oven, heat about one inch of oil until it reaches 350 degrees.
As the oil heats, prepare your dredging station. Fill one bowl with the buttermilk and the tabasco sauce. Divide the flour and spices between two bowls.
Dip each piece of chicken into the first bowl of flour, then in the buttermilk, and then back into the flour. When the oil reaches 350 degrees, fry a quarter of the chicken cubes until they're golden brown all over. You'll need to turn the cubes around as they cook. They will cook in about three minutes. Drain the chicken on a wire rack. Repeat with the other three quarters of the chicken. Do not add new batches until the oil has reheated to 350 degrees.
Mix together the honey, hot sauce, and butter. Drizzle this all over the chicken. Top the macaroni and cheese with the chicken.