Bourbon Chicken Mac N Cheese Recipe

Prep and season chicken

Trim excess fat from chicken thighs and cut into 1-inch bite-sized pieces. Pat dry with paper towels. In a bowl, season chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika; toss to coat.

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 1/2 tbsp vegetable oil and 1 tbsp unsalted butter. When butter foams and oil shimmers, add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until softened and translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Brown the chicken

Move aromatics to the side of the skillet and add the seasoned chicken in a single layer. Cook undisturbed 3–4 minutes until the bottom is golden; stir and cook another 2–3 minutes until mostly cooked through (internal temp ~160°F).

Deglaze and make sauce

Add 3 tbsp bourbon to the pan to deglaze, scraping browned bits off the bottom. Allow alcohol to reduce ~1 minute. Stir in 3 tbsp low-sodium soy sauce, 1 tbsp hoisin sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1/2 cup chicken stock. Bring to a gentle simmer.

Thicken sauce

Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly stir slurry into simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy and coats the chicken. Taste and adjust with additional salt or sugar if needed.

Finish

Stir in 2 tbsp thinly sliced green onions and 1 tsp sesame seeds. Remove from heat and keep warm while you finish the mac and cheese. If sauce reduces too much, add up to 2 tbsp water or stock to loosen.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt (for the pasta water) and the 8 oz elbow macaroni. Cook until just al dente according to package directions, usually 7–8 minutes. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook the flour, creating a blond roux without browning.

Add dairy

Gradually whisk in 1 1/2 cups whole milk and 1/4 cup heavy cream, stirring until smooth. Bring to a gentle simmer, whisking frequently until sauce thickens slightly, about 3–4 minutes.

Season and enrich

Whisk in 1/2 tsp Dijon mustard, 1/4 tsp ground mustard (optional), 2 tbsp cream cheese, 1/2 tsp hot sauce, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Stir until cream cheese is fully incorporated and sauce is velvety.

Add cheeses

Reduce heat to low. Gradually stir in 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded Monterey Jack until melted and smooth. If sauce seems too thick, add up to 1/4–1/2 cup reserved pasta water, 1 tbsp at a time, until desired creamy consistency is reached.

Combine with pasta

Fold the drained elbow macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Assemble

Spoon the mac and cheese into shallow bowls or a serving dish. Top with generous portions of the warm bourbon chicken, spooning extra sauce over the pasta so flavors meld.

Finish each serving with the optional extra 1 tbsp thinly sliced green onions, 1/2 tsp sesame seeds, and a light sprinkle of 1/4 tsp crushed red pepper flakes if using. Serve immediately while hot.