Fin's Hot Honey Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Make roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Sprinkle in 3 tbs flour and whisk constantly for 1–2 minutes until the mixture is bubbling and smells slightly toasty but not browned.

Add milk and cream

Slowly whisk in 3 cups whole milk and 1 cup heavy cream, adding a splash at a time to avoid lumps. Increase heat to medium-high and cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Lower heat to low. Whisk in 8 oz grated smoked gouda, 8 oz grated sharp cheddar, and 2 oz softened cream cheese in batches, stirring until smooth between additions. Whisk in 1 tsp Dijon mustard, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1 tsp hot sauce if using. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until desired creaminess is reached. Keep warm on the lowest heat.

Combine pasta and sauce

Add drained cavatappi to the cheese sauce and toss gently to coat evenly. Taste and adjust seasoning with salt and pepper if needed. Keep covered while finishing chicken.

Marinate chicken

Place 1 lb chicken strips in a bowl with 1 cup buttermilk and 1 tbs Fin's secret savory spice. Toss to coat fully, cover, and refrigerate for 30 minutes (or up to 4 hours) to tenderize and flavor.

Prepare dredge

In a shallow dish combine 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly.

Dredge chicken

Remove chicken from marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to form a thick coating. Place dredged pieces on a wire rack for 5–10 minutes to set.

Heat oil

In a large heavy skillet (cast iron preferred) or Dutch oven, pour in 2 cups neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30–45 seconds.

Fry chicken

Fry the chicken in batches without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer fried pieces to a wire rack set over a baking sheet to drain and keep warm. Optionally hold in a 200°F (95°C) oven while frying remaining chicken.

Make hot honey

In a small saucepan combine 1/2 cup honey and 1 tsp red pepper flakes. Warm gently over low heat until honey thins and the red pepper releases flavor, about 2–3 minutes. Remove from heat and stir in 1/2 tsp apple cider vinegar and 1/4 tsp salt. Taste and adjust heat—if milder is preferred, let honey cool and strain out some flakes.

Dip fried chicken

Working quickly while the chicken is hot, dip each fried chicken strip into the hot honey or brush a thin glaze on each piece so they are evenly coated but not dripping. Place glazed chicken back on the rack to set for 1–2 minutes.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1.5 tbs sriracha, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, and 1/4 tsp kosher salt. Stir until smooth and adjust sriracha to desired heat. Transfer to a squeeze bottle or small bowl.

Plate mac & cheese

Divide the cavatappi and cheese between 4 shallow bowls or plates (about 4 servings).

Top with chicken

Arrange 3–4 pieces of hot honey glazed fried chicken on top of each portion of mac & cheese.

Add aioli and garnish

Drizzle or dot the sriracha aioli over the chicken and pasta. Sprinkle 1/2 cup micro cilantro evenly across the plates. Finish with a light dusting (about 1/2 tsp per plate total) of Fin's secret savory spice or smoked salt and optionally a little extra grated cheddar for color and melt.

Serve

Serve immediately while chicken is hot and the cheese sauce is creamy. Provide extra hot honey and sriracha aioli on the side if desired.