Honey Pepper Chicken Mac and Cheese

By Sprig Originals ✓ · cooked up in Sprig

A big skillet of four-cheese stovetop macaroni — sharp cheddar, Monterey Jack, smoked gouda and Parmesan melted into an evaporated-milk sauce that never breaks — piled with buttermilk-fried chicken tenders. The tenders get tossed in a sticky honey-black pepper glaze at the very last second, so the crust stays audibly crunchy against the creamy pasta. Sweet, peppery, salty, and done in about an hour.

Ingredients

• 1 1/4 lb chicken tenders (or boneless breasts cut into 1-inch strips)
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 1/2 tsp kosher salt
• 1 tsp coarsely ground black pepper

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1 tbsp coarsely ground black pepper
• 6 cups vegetable or peanut oil, for frying

• 8 oz cavatappi or elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup evaporated milk
• 1 tsp Dijon mustard
• 1/2 tsp mustard powder
• 1/4 tsp freshly grated nutmeg
• 6 oz sharp cheddar, shredded (about 1 1/2 cups)
• 3 oz Monterey Jack, shredded (about 3/4 cup)
• 2 oz smoked gouda, shredded (about 1/2 cup)
• 1/2 cup finely grated Parmesan
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp coarsely ground black pepper

• 1/2 cup honey
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 2 tsp soy sauce
• 1 clove garlic, grated
• 1 1/2 tsp coarsely ground black pepper, plus more to finish
• 1/8 tsp cayenne pepper
• 1 pinch kosher salt

• 2 tbsp thinly sliced scallions or chopped chives
• 2 slices cooked bacon, crumbled (optional)

Instructions

1. Soak the chicken: In a bowl, whisk the buttermilk, hot sauce, 1 1/2 tsp salt and 1 tsp black pepper. Add the chicken tenders, turn to coat, and let sit at room temperature 20 minutes (or refrigerate up to 4 hours).
2. Set up the dredge: In a wide dish, whisk together the 1 1/2 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 1/2 tsp salt and 1 tbsp black pepper. Drizzle in 2 tbsp of the buttermilk soak and rub it through the flour with your fingers — those shaggy bits fry into extra crunch.
3. Heat the oil: Pour 6 cups oil into a heavy Dutch oven to a depth of about 2 inches and heat over medium to 350°F (175°C), using a thermometer. Set a wire rack over a sheet pan nearby.
4. Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the cavatappi 1 minute short of the package's al dente time, then drain and reserve 1/2 cup of the pasta water. Do not rinse.
5. Make the cheese sauce: In the same pot over medium heat, melt 3 tbsp butter, whisk in 3 tbsp flour and cook 1 minute until it smells nutty. Slowly whisk in the whole milk and evaporated milk, then simmer, whisking, 3 to 4 minutes until it thickly coats a spoon. Whisk in the Dijon, mustard powder, nutmeg, 3/4 tsp salt and 1/2 tsp pepper.
6. Melt in the cheeses: Pull the pot off the heat and add the cheddar, Monterey Jack, gouda and Parmesan in three additions, stirring until each melts before adding more. Off-heat melting keeps the sauce silky. Stir in the drained pasta, loosening with splashes of pasta water until glossy and pourable. Cover and keep warm off the heat.
7. Make the glaze: In a small saucepan over medium-low heat, combine the honey, 2 tbsp butter, vinegar, soy sauce, garlic, 1 1/2 tsp black pepper, cayenne and a pinch of salt. Simmer 2 minutes, whisking, until slightly syrupy. Turn off the heat and leave it in the pan — you want it warm, not hot, when the chicken hits it.
8. Fry the chicken: Lift the tenders from the buttermilk, letting excess drip off, and press each firmly into the flour mixture on both sides. Fry in 2 batches, 4 to 5 minutes per batch, turning once, until deep golden and 165°F (74°C) at the center. Keep the oil between 340°F and 360°F. Drain on the wire rack and season with a pinch of salt.
9. Glaze at the last second: Slice the tenders into 1-inch pieces if you like, then tip them into the warm glaze and toss for no more than 10 to 15 seconds — just enough to coat. Any longer and the crust softens.
10. Assemble and serve: Spoon the mac into 4 wide bowls, pile the glazed chicken on top, and drizzle over any glaze left in the pan. Finish with scallions, crumbled bacon if using, and a heavy crack of fresh black pepper. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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