1. Marinate the chicken:

Place chicken strips in buttermilk with a little salt and pepper. Let sit for at least 30 minutes (or overnight for more tenderness).

2. Cook the pasta:

Boil macaroni in salted water until al dente. Drain and set aside.

3. Fry the chicken:

In a bowl, combine flour, cornstarch, paprika, salt, and pepper.

Heat oil in a skillet (about 350°F / 175°C).

Dredge marinated chicken in the flour mixture, pressing to coat well.

Fry until golden and crispy (about 4–5 minutes per side). Set on a paper towel–lined plate.

4. Make the glaze:

In a small saucepan, heat honey, black pepper, soy sauce, vinegar, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.

5. Make the cheese sauce:

In a saucepan, melt butter. Whisk in flour to form a roux. Cook for 1 minute.

Gradually whisk in milk and cream. Simmer until thickened, then stir in cheeses until melted and smooth.

Season with salt and pepper. Add cooked pasta and stir to coat.

6. Assemble:

Spoon mac & cheese into bowls or a baking dish.

Top with crispy chicken strips.

Drizzle generously with honey pepper glaze.

Optional Garnishes:

Fresh parsley

Extra cracked black pepper

Crushed red pepper or hot sauce for spice lovers

Pro Tips:

Shortcut: Use pre-cooked chicken tenders if short on time.

Baked version: Assemble everything in a baking dish, top with cheese, and broil for 2–3 minutes for a crispy top.

Sweetness control: Reduce honey slightly if you prefer a more pepper-forward dish.