Ingredients
F
For the chicken
T
3 Three chicken breasts, cubed
g
1 tbsp garlic powder
o
1 tbsp onion powder
l
½ tbsp lemon pepper
n
1 tbsp natures seasoning
M
1 tsp Mrs. Dash table blend
p
1 tbsp paprika
g
1 tsp ground mustard
B
Buttermilk
f
4 cups flour
c
½ cup cornstarch
C
Cooking oil
b
2 tbsp butter
b
6 oz buffalo sauce
h
2 ½ tbsp honey.
F
For the mac & cheese
b
½ stick butter
f
¼ cups flour
o
1 12 oz can evaporated milk
h
2 cups heavy cream
s
1 cup sour cream
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
C
1 tsp Cajun seasoning
b
2 tbsp buffalo sauce
s
16 oz sharp cheddar cheese, shredded
C
16 oz Colby jack cheese, shredded
p
16 oz pepper jack cheese, shredded
c
1 tbsp chicken bouillon
l
16 oz large elbow noodles
Directions
1
For the chicken
1
To a large bowl, add your cubed chicken, seasonings, and just enough buttermilk to cover the chicken. Mix this well and let marinate for at least 30 minutes.
T
3 Three chicken breasts, cubed
g
1 tbsp garlic powder
o
1 tbsp onion powder
l
1 tbsp lemon pepper
n
1 tbsp natures seasoning
M
1 tsp Mrs. Dash table blend
p
1 tbsp paprika
g
1 tsp ground mustard
B
Buttermilk
2
To a separate bowl add your flour and cornstarch, mix, drop your chicken in, careful not to overcrowd, shake until chicken is well coated.
f
4 cups flour
c
½ cup cornstarch
3
To a deep pan add your cooking oil, heat to 350°. Drop your chicken in, careful not to overcrowd, fry for 5 to 7 minutes. Or until they are golden brown, since they are cubed, it won’t take long for them to cook.
C
Cooking oil
4
In a small sauce pan, combine butter, buffalo sauce, and honey. Heat to boiling, you can pour it over the chicken bites, or use it as a dipping sauce.
b
2 tbsp butter
b
6 oz buffalo sauce
h
2 ½ tbsp honey.
5
For the mac & cheese
1
Preheat oven to 350°
2
Boil your elbow noodles according to the directions on the box. I like to add 1 tablespoon of chicken bouillon to mine. This is optional.
c
1 tbsp chicken bouillon
l
16 oz large elbow noodles
3
In a deep sauce pan on med-low heat, add your butter and flour, whisk until golden brown.
b
½ stick butter
f
¼ cups flour
4
Slowly whisk in evaporated milk, heavy cream, sour cream, buffalo sauce, and seasonings.
o
1 12 oz can evaporated milk
h
2 cups heavy cream
s
1 cup sour cream
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
C
1 tsp Cajun seasoning
b
2 tbsp buffalo sauce
5
Now you can start adding your cheese, add half of each cheese. We have to save some for the layering when it goes into the baking dish.
s
16 oz sharp cheddar cheese, shredded
C
16 oz Colby jack cheese, shredded
p
16 oz pepper jack cheese, shredded
6
Once your cheese is added, mix in elbow noodles.
7
To a baking dish or a large cast-iron skillet, add half of your mac & cheese, layering with half of your remaining cheeses, now add your remaining mac & cheese and your remaining cheese on top.
8
Bake on 350° for 30 minutes, broil at the end for two minutes. Be careful not to burn.
9
Enjoy!
