Description
Spicy, creamy, and downright irresistible—this recipe combines tender, crispy Nashville hot chicken with rich, cheesy mac and cheese for the ultimate comfort food experience.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (trimmed and cut into bite-sized pieces)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 tsp paprika
- 1 tsp cayenne pepper (adjust for spice preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- Vegetable oil for frying
- 1/4 cup unsalted butter, melted
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp salt
- 2 cups elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In one bowl, mix the flour with paprika, cayenne, garlic powder, onion powder, and salt. In another bowl, add the buttermilk. Dip each chicken piece into the flour mixture, then into the buttermilk, and back into the flour mixture. Set aside.
- Heat vegetable oil in a deep skillet or Dutch oven over medium heat (around 350°F/175°C). Fry the chicken pieces in batches for 6-8 minutes until golden brown and cooked through. Remove and drain on paper towels.
- In a small bowl, whisk together melted butter, cayenne, brown sugar, smoked paprika, garlic powder, chili powder, and salt. Brush the hot sauce over the fried chicken while it’s still warm.
- Boil the elbow macaroni in salted water according to the package instructions. Drain and set aside.
- In a medium saucepan, melt butter over low heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until the mixture thickens (about 3-5 minutes). Stir in cheddar cheese, mozzarella, and Dijon mustard. Add salt and pepper to taste.
- Toss the cooked macaroni with the cheese sauce until fully coated. Plate the mac and cheese, and top with pieces of Nashville hot chicken. Serve warm and enjoy!
Notes
[‘Adjust the spice level by reducing cayenne pepper and chili powder.’, ‘Fry chicken in batches to keep it crispy.’, ‘Add a splash of milk to loosen the cheese sauce if it feels too thick.’, ‘Prepare mac and cheese before frying chicken for better timing.’, ‘Use leftover Nashville hot sauce as a dip or drizzle over roasted veggies.’]
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 5
- Sodium: 1200
- Fat: 45
- Saturated Fat: 20
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: Nashville hot chicken, mac and cheese, comfort food, spicy chicken, cheesy pasta