Crispy Nashville Hot Chicken and Creamy Three-Cheese Mac Tips, FAQ & printable recipe

Tips for success

For an extra level of flavor, toast the garlic powder in the lard for a few seconds before adding the cayenne and sugar.

This unlocks a deeper savory note that complements the heat of the chili. Always use a thermometer to check the temperature of the oil to ensure the spices bloom without burning.

The choice of pickles is key to cutting through the richness of the cheese. Use chilled, crisp crinkle-cut dill pickles for the best texture contrast.

If you prefer more sweetness, you can experiment with slightly sweeter bread-and-butter pickles, but the acidity of classic dill is generally preferred to balance the hot honey.

Variations

• Smoky Nashville Chicken: Add 1 teaspoon of smoked paprika to the chili oil mixture to introduce a deeper, wood-fired flavor profile that pairs beautifully with the Monterey Jack cheese.
• Extra Creamy Mac: Stir in a splash of heavy cream when folding the cheese into the pasta to achieve an even more luxurious, restaurant-style sauce consistency.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish is cooled to room temperature within 2 hours before refrigerating.

Reheat

Reheat in the oven at 350°F (175°C) until the chicken is crisp and the mac is heated through, or use a microwave for a quicker, albeit softer, result.

Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the chicken separate from the macaroni if possible to maintain the crunch of the breading, though the sauce will inevitably soak into the chicken if stored together for an extended period.

You can prepare the cheese sauce and cook the pasta ahead of time, keeping them separate. When ready to serve, gently reheat the sauce with a splash of milk to restore its consistency, then toss with the freshly cooked pasta and top with the hot chicken tenders.

Serving ideas

Serve this dish immediately in wide, shallow bowls to allow for an even distribution of the chicken and the mac.

The warmth of the pasta will help keep the chicken at a pleasant temperature, and the visual contrast between the red-glazed chicken and the yellow cheese sauce makes for an impressive presentation.

Offer additional hot honey on the side for guests who prefer more sweetness or spice.

A side of crisp, cold coleslaw can also serve as a refreshing accompaniment to the heat of the chicken, providing a cooling element that complements the overall flavor profile of the meal without overpowering the main components.

Frequently asked questions

Recipe card

Crispy Nashville Hot Chicken and Creamy Three-Cheese Mac

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 400 g chicken tenders, fried and crispy
• 180 ml lard
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 450 g cavatappi pasta
• 3 cups cheddar, Monterey Jack, and Velveeta mix
• crinkle dill pickles for serving
• hot honey for serving

Instructions

1. Heat the lard in a small saucepan until it reaches 356°F (180°C). Remove from heat and carefully whisk in the cayenne pepper, brown sugar, and garlic powder until smooth. Keep the mixture warm to ensure the spices infuse fully into the fat.
2. Place the crispy fried chicken tenders on a wire rack. Generously baste each tender with the prepared hot chili oil, ensuring every part of the crust is coated. The oil should cling to the breading, creating a deep red, spicy finish.
3. Boil the cavatappi in a large pot of salted water until al dente. Drain the pasta, reserving a small amount of cooking water. Return the pasta to the pot over low heat to prepare for the cheese sauce integration.
4. Add the cheddar, Monterey Jack, and Velveeta to the pasta. Gently fold until the cheese melts into a velvety, glossy sauce that clings to every ridge of the pasta. Ensure the internal temperature of the cheese sauce reaches 185°F (85°C) to achieve the ideal creamy consistency.
5. Plate the creamy three-cheese mac in a shallow bowl. Slice the basted chicken tenders and stack them on top of the macaroni. Arrange crinkle dill pickles alongside and finish with a generous drizzle of hot honey.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

35 g

Carbohydrates

52 g

Fat

48 g

Fiber

2 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.