Scale

For the Chicken:

1 lb boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Oil for frying

For the Honey Pepper Glaze:

1/4 cup honey

1 1/2 tsp cracked black pepper

1 tbsp apple cider vinegar

For the Mac & Cheese:

12 oz elbow macaroni

2 tbsp butter

2 tbsp flour

2 cups milk

1 1/2 cups shredded sharp cheddar

1/2 cup shredded mozzarella

Salt, to taste

1. Pound chicken to even thickness. Marinate in buttermilk for 30 minutes.

2. Heat oil in a skillet. Mix flour, salt, pepper, and paprika in a shallow bowl.

3. Dredge chicken in flour mixture and fry until golden and cooked through. Drain on paper towels.

4. In a small saucepan, combine honey, black pepper, and vinegar. Simmer for 3–4 minutes until slightly thickened. Brush over fried chicken.

5. Cook macaroni according to package directions; drain.

6. In a pot, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook until thickened.

7. Stir in cheddar and mozzarella until smooth. Season with salt.

8. Slice glazed chicken and serve over a bowl of mac & cheese. Drizzle extra glaze on top if desired.

• For a shortcut, use frozen chicken tenders and toss in homemade glaze.

• Add red pepper flakes to the glaze for extra heat.

• Use gouda or pepper jack for a twist on the cheese sauce.

Keywords: honey pepper chicken mac and cheese, spicy mac and cheese with chicken, comfort food pasta recipe