Arsenio’s Hot Honey Tender Mac & Cheese

63Min

4Servings

895Cal

MediumLevel

halal

#comfort food#mac and cheese#chicken#spicy#cheesy

Equipment

knife

cutting board

mixing bowl

plate

measuring spoon

frying pan

tongs

large pot

colander

whisk

mixing spoon

ladle

Ingredients

Marinade

pickle juice

30 ml

milk

15 ml

salt

5 g

black pepper

2 g

paprika

2 g

onion powder

2 g

chili flakes

1 g

garlic powder

2 g

Chicken

chicken breast (sliced horizontally into 4 cutlets)

2 piece

Dredge

all-purpose flour

40 g

egg

2 piece

corn flakes (crushed)

150 g

Hot Honey

honey

170 g

hot sauce

60 g

chili flakes

2 g

Mac & Cheese

pasta

850 g

butter

57 g

all-purpose flour

32 g

milk

720 g

chipotle in adobo

30 g

chicken bouillon cube

1 piece

smoked paprika

2 g

garlic powder

2 g

salt

2 g

black pepper

2 g

mozzarella cheese (shredded)

113 g

fontina cheese (shredded)

113 g

marble cheddar cheese (shredded)

113 g

Instructions

Prepare the marinade

Mix pickle juice, milk, and all spices to create a flavorful marinade for the chicken.

2 min

Marinate the chicken

Slice chicken breasts horizontally to make 4 cutlets, then coat them in the prepared marinade.

15 mintimer 15 min

Marinate for at least 15 minutes for maximum flavor

Prepare the dredge station

Set up three bowls: flour, beaten eggs, and crushed corn flakes for coating the chicken.

3 min

Crush corn flakes into small pieces but not powder for extra crunch

Coat the chicken tenders

Dredge marinated chicken cutlets in flour, then egg, then crushed corn flakes.

5 min

Press coating firmly to ensure it adheres well

Fry the chicken tenders

Fry coated chicken tenders in oil until golden brown and cooked through.

8 minMedium-high heattimer 8 min

Cook in batches to avoid overcrowding the pan

Make the hot honey

Mix honey, Frank's RedHot, and chili flakes to create a sweet and spicy drizzle.

2 min

Adjust chili flakes for desired heat level

Cook the pasta

Cook pasta in salted water according to package directions until al dente.

10 minHigh heattimer 10 min

Reserve 1 cup pasta water before draining

Make the roux

Melt butter in a large pot, then whisk in flour to create a smooth roux.

3 minMedium heattimer 2 min

Cook roux for 1-2 minutes to remove raw flour taste

Build the cheese sauce

Gradually whisk in milk until sauce is smooth and creamy, then add seasonings and chipotle.

8 minMedium heattimer 5 min

Add milk slowly to prevent lumps

Add the cheese

Remove from heat and stir in all three cheeses until melted and smooth.

3 min

Add cheese off heat to prevent separation

Combine pasta with sauce

Add cooked pasta to the cheese sauce and stir until evenly coated.

2 min

Add pasta water if sauce is too thick

Plate and serve

Serve mac and cheese topped with crispy chicken tenders and drizzled with hot honey.

2 min

Drizzle hot honey generously over chicken for maximum flavor

Original recipe

InstagramRecipe by @arsenioeats

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or oven at 180°C for 10 minutes

Store chicken and mac separately. Reheat chicken in oven to maintain crispiness. Add splash of milk when reheating mac to restore creaminess.

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