Mac and Cheese with Smoked Fried Chicken
With this insane Smoked Fried Chicken Buffalo Mac & Cheese, we combined two of everyone's favourite comfort foods—fried chicken tenders and mac and cheese—made a handmade roux, fired up the Traeger, and completely surprised everyone!
Ingredients
- 6 fried chicken tenders
- 1 tsp of Kosmo's Q Killer Bee Honey + extra for chicken tenders
- Kosmo's Q Buffalo HOT Wing Dust OR Honey BBQ Wing Dust
- Kosmo's Q Buffalo HOT Wing Sauce
- 32 oz Elbow Macaroni
- 2 Tbsp Butter
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Garlic, minced
- 2 Cups Heavy Cream
- 1 tsp Kosmo's Q SPG rub
- 4 Cups Shredded Pizza Mozzarella Cheese
- 4 Cups Shredded Cheddar Cheese
- Bacon Bits (to taste)
- Green Onions
Materials
- Smoker
- Stove Top
- Small sauce pot
- Whisk
- Knife
- Liquid measuring cups
- Dry measuring cups
- Mixing bowls
- Spoons
- Strainer
- Large pot
- Cast Iron Skillet
- If making indoors, you’ll need a broiler
THE PREP
Let's begin straight away! Set the smoker to 325 °F (165 °C). Bring a large pot of water to a boil on your stovetop. As it boils, add a pinch of salt.
Chicken tenders should be cubed, and green onions should be washed and thinly sliced. To your taste, sprinkle some Killer Bee Honey on those before coating them thoroughly in Buffalo HOT Wing Sauce. Set aside.
Make the roux now! Put a small pot on the burner and turn the heat to medium. AP flour, minced garlic, and 2 tablespoons of butter should all be added. After stirring until roux develops, gradually add 2 cups of heavy cream and keep whisking.
Add 1/2 teaspoons of Killer Bee and SPG while the sauce is simmering and keep whisking. Add 1 cup of shredded mozzarella and 1 cup of shredded cheddar while whisking, but wait until it has fully incorporated before adding more. Set the cooktop to low, take a break, then return to stir occasionally.
THE COOK
Three cups of elbow macaroni should be added to the boiling water in your large saucepan and boiled for 7 minutes. Prior to grilling, pasta must be slightly underdone.
After straining the macaroni and rinsing it with cold water, reserve 1 cup of the pasta water (to stop the cooking process). Mix the cheese sauce with 1/2 cup of the saved pasta water. Add extra water if your sauce tastes too rich.
Add about half of the cheese sauce to the pot where the pasta was cooked after it has been drained, and toss the macaroni until it is evenly coated.
It's time to start adding layers to your cast iron pan! Place a layer of macaroni in the skillet's bottom. Add half of the cubed chicken tenders on top. Shredded mozzarella cheese should be added, along with a light coating of Buffalo HOT Wing Sauce. Repeat this steps one more time. Use more mozzarella cheese to make the top layer extra crispy.
Cook the skillet in your grill or smoker for 15 to 20 minutes at 325 °F (165 °C). To your top layer, sprinkle some bread crumbs and bacon chunks.
THE PAYOFF
For the final step, turn your grill to high (or your oven's broiler) and cook for 5 to 15 minutes. Watch carefully to prevent burning of the top. When it's done, remove it from the stove, sprinkle it with fresh green onions and Buffalo HOT Wing Dust, and then enjoy!
Check out our range of Kosmos Q Rubs and Sauces
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