Nashville Hot Chicken Mac and Cheese (A Foolproof Method That Works)
Finally, a Nashville Hot Chicken Mac and Cheese with a stable, creamy sauce and shatteringly crisp chicken. My foolproof method solves the greasy mess forever.
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Sturdy Box Grater
- Large Pot (for pasta)
- Whisk
- Wire Rack for draining chicken
Ingredients
For the Crispy Chicken & Brine
- 1 ½ lbs boneless skinless chicken thighs, cut into 1-inch chunks
- 2 cups buttermilk
- 2 tbsp. Louisiana-style vinegar-based hot sauce like Frank's RedHot, for tang and salt
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp. kosher salt
- 1 tsp black pepper
- Neutral oil for frying (peanut, canola, or lard)
For the Nashville Hot Glaze
- ½ cup of the hot frying oil or melted lard
- 3 tbsp. cayenne pepper
- 2 tbsp. dark brown sugar packed
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
For the Mac and Cheese
- 1 lb elbow macaroni or cavatappi
- 6 tbsp. unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 1 cup evaporated milk
- 8 oz. sharp cheddar cheese freshly grated
- 8 oz. Gruyère or Fontina cheese freshly grated
- 1 tsp Dijon mustard
- Salt and fresh-cracked black pepper to taste
Instructions
Phase 1: Creating the Velvety Mac and Cheese Base
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to package directions until just shy of al dente. Drain and set aside.
- Start the Roux: In a large Dutch oven over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 60-90 seconds until it froths and smells nutty.
- Build the Sauce Base: Pour in about a half cup of the whole milk and whisk vigorously to form a smooth, thick paste. Then, slowly stream in the rest of the whole milk and the evaporated milk, whisking until smooth and thickened.
- Melt the Cheese: Reduce heat to low. Add the freshly grated cheeses a handful at a time, whisking until each addition is fully melted before adding the next.
- Finish the Sauce: Stir in the Dijon mustard, salt, and pepper. Add the cooked pasta to the cheese sauce and stir to coat. Set aside.
Phase 2: Frying the Authentic Nashville Hot Chicken
- Marinate the Chicken: In a medium bowl, combine the buttermilk and hot sauce. Add the chicken pieces and marinate for at least 30 minutes.
- Prepare the Dredge & Oil: Whisk together flour, cornstarch, salt, and pepper in a shallow dish. In a heavy-bottomed pot, heat 2-3 inches of oil to 350°F (175°C).
- Dredge and Fry: Lift chicken from the buttermilk, dredge thoroughly in the flour mixture, and carefully place into the hot oil. Do not crowd the pan. Fry in batches for 4-6 minutes, flipping halfway, until deep golden brown and crispy. Transfer to a wire rack. Do not discard the hot oil.
Phase 3: The Final Assembly & The Crucial Infusion
- Make the Nashville Hot Glaze: Carefully measure ½ cup of the hot frying oil into a heatproof bowl. Immediately add the cayenne, brown sugar, paprika, chili powder, and garlic powder. Whisk vigorously until the sugar dissolves.
- Assemble the Dish: Scoop the mac and cheese into serving bowls. For the most authentic experience, toss the crispy chicken with the hot glaze in a separate bowl before placing it on top of the mac and cheese.
- Serve & Garnish: If you haven't tossed the chicken, drizzle the glaze over the top now. Garnish with several dill pickle slices. Serve immediately.
Notes
- Expert Tip for a Stable Sauce: The key to a non-grainy sauce is grating your own cheese and adding it slowly over low heat. Pre-shredded cheese contains starches that ruin the texture.
- Expert Tip for Crispy Chicken: Never crowd the frying pan! This drops the oil temperature and makes the chicken soggy. Fry in small batches for the ultimate crisp.
- Heat Variation: For a mild kick, use only 1 tbsp of cayenne in the glaze. For a blazing-hot version, add ½ tsp of ghost pepper powder.
- Storage: This dish is best fresh. If you have leftovers, store the mac and cheese and the chicken in separate airtight containers in the fridge for up to 3 days. Reheat the mac on the stove with a splash of milk and reheat the chicken in an air fryer or oven at 400°F to restore crispiness.