Sweet Heat Mac Recipe

Marinate

Place the 2 jumbo chicken tenders in a bowl and pour 1/2 cup buttermilk over them. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Let sit at room temperature for 15 minutes (or refrigerate 30–60 minutes).

Prepare dredge

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika and 1/2 teaspoon garlic powder.

Fry

Pour about 1 cup vegetable oil into a heavy skillet over medium-high heat and heat to 350°F (if you don't have a thermometer, heat until a pinch of flour sizzles). Remove tenders from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Fry tenders 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack over a sheet tray to drain and rest 5 minutes. Slice each tender into bite-sized pieces (about 1/2–3/4 inch pieces).

Cook pasta

Bring a large pot of water to a boil. Add 1 tablespoon salt and the 2 cups elbow macaroni. Cook until just al dente (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.

Make cheese sauce

In the same pot over medium heat, melt 2 tablespoons unsalted butter. Sprinkle in 2 tablespoons all-purpose flour and whisk for 1 minute to form a roux. Gradually whisk in 2 cups whole milk and bring to a gentle simmer, whisking constantly until slightly thickened (2–3 minutes). Reduce heat to low and whisk in 2 cups shredded white cheddar and 2 ounces cream cheese until melted and smooth. Stir in 1 teaspoon Dijon mustard and 1/4 teaspoon ground white pepper. If the sauce is too thick, whisk in up to the reserved 1/4 cup pasta water 1 tablespoon at a time to reach a creamy consistency.

Combine

Add the drained pasta back into the cheese sauce and stir gently to coat evenly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Combine 3 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sriracha and 1/2 teaspoon minced garlic in a small saucepan. Warm over low heat, stirring, until honey thins and ingredients are well combined (about 1–2 minutes). Do not boil. Remove from heat and set aside. The sauce should be sweet with a touch of heat and savory depth.

Whisk together 1/4 cup mayonnaise, 2 tablespoons buttermilk, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice and 1/4 teaspoon salt until smooth. Adjust thickness with an extra teaspoon of buttermilk if necessary so the drizzle is pourable.

Portion the white cheddar mac into serving bowls (this recipe yields about 2 standard servings). Arrange the sliced crispy chicken tenders on top of the mac.

Drizzle the warm sweet sauce evenly over the chicken and a little onto the mac. Then drizzle the house shake (creamy spicy) in a thin zigzag over the top.

Finish with the thinly sliced scallions (2 stalks), a light sprinkle of fine sea salt (1/4 tsp) and a grind of black pepper. Serve immediately while hot.