Nashville Hot Mac and Cheese with Crispy Chicken Recipe
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12 oz elbow macaroni -
2 tbsp unsalted butter
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2 tbsp all purpose flour
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2 cup whole milk
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½ cup heavy cream
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1 ½ cup shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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½ cup Flavortown Nashville Hot Wing Sauce
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1 ea Salt and black pepper, to taste
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2 ea boneless, skinless chicken breasts
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½ cup buttermilk
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp smoked paprika
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¾ cup all-purpose flour
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½ cup cornstarch
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1 ea Oil for frying
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¼ cup Flavortown Nashville Hot Wing Sauce
Nashville Hot Mac and Cheese with Crispy Chicken Recipe
Ingredients
Directions
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Slice each chicken breast lengthwise into strips. In a bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and smoked paprika. Add the chicken and let it sit for 10–15 minutes. In a separate bowl, combine the flour and cornstarch.
- Heat about 2 inches of oil in a heavy-bottomed pot to 350°F. Remove the chicken from the buttermilk, letting the excess drip off, then dredge in the flour mixture until well coated. Fry the chicken for 4–5 minutes per side until golden brown and crispy. Transfer to a wire rack to drain and cool. Toss the fried chicken in Nashville hot wing sauce, then set aside.
- In a large pot over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the milk and heavy cream, stirring continuously to avoid lumps. Cook for 2–3 minutes until the mixture thickens slightly. Reduce heat to low and gradually stir in the shredded cheddar and Monterey Jack cheese until melted and smooth. Stir in the Nashville hot wing sauce and season with salt and pepper to taste. Add the cooked pasta, stirring until evenly coated in the sauce.
- Slice the crispy Nashville hot chicken into strips. Serve the mac and cheese topped with crispy chicken and (optional) pickle slices.
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