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4 Cheese Mac and Cheese with Honey Pepper Chicken

The Chunky Chef
  • 80 minutes
  • Serves 4

INGREDIENTS

6

slices thick-cut bacon

SEASONED FLOUR:

2 cups

all purpose flour

3 tbsp

paprika

1 1/2 tbsp

kosher salt

1 1/2 tbsp

dry mustard

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

dried thyme

1/2 tsp

dried basil

1/2 tsp

dried oregano

FRIED CHICKEN:

1 lb

chicken tenders (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

Juice of 1 lemon

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 stick

butter ((4 Tbsp))

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

grated Parmesan cheese

3/4 cup

shredded Mozzarella cheese

1/2 cup

shredded Romano cheese

1/2 cup

shredded Asiago cheese

1/4 tsp

dried basil

Black pepper (to taste)

Fresh parsley (for garnish)

1

box dried cavatappi pasta (or other short cut pasta) ((1 lb))