Buffalo Fried Chicken Mac n' Cheese – Cuso Cuts

Ingredients

• ½ pound elbow macaroni
• ½ stick butter
• Flour
• 1/2 tsp onion powder
• ½ tsp garlic powder
• 1 tsp (or more) Cuso’s Smoky Garlic BBQ Rub
• Morel mushrooms (optional)
• 1 cup (or more) heavy cream **
• 1 cup (or more) of your choice of cheese ***
• Cook the macaroni until just past al dente.
• Melt the butter in a large enough pan that you can add the macaroni later without it overflowing.
• Add Cuso’s Smoky Garlic BBQ Rub and Morel Mushrooms, and give them 7 minutes to cook.
• Sprinkle in the onion powder and garlic powder.
• Stir everything.
• Now, add flour a little at a time to form a rue. Note that for every measure of butter, you need an equal amount of flour. You are looking for a pasty consistency.
• Begin stirring in the milk slowly; make sure it integrates before you add more.
• Now add your chosen cheese and work with the mix until the cheese is fully melted.
• 3 boneless chicken breasts per person
• 4 eggs (alternatively 1 cup buttermilk)
• 1 tsp salt
• 1 tsp fresh ground pepper
• 1 tsp Smoky paprika
• 1 tsp Cuso’s Hot Honey BBQ Rub
• Buffalo sauce
• ½ cup flour
• Pat the chicken breasts dry with paper towels.
• Cut a slice into each of them, so they look like bowls.
• Put the flour in a small bowl, adding one-half each of the salt, pepper, paprika, and Cuso’s Honey Rub.
• Stir together.
• In another bowl, place your eggs (or buttermilk) and the other half of all the spices.
• Dredge the chicken breast in the eggs or buttermilk, then dip them in flour. Directly fry them in oil heated to 350 degrees.
• Fry until golden brown. You know it’s done when it reaches 165 F.
• Place the chicken on a plate, and drizzle with the Buffalo sauce.
• Rest for five minutes.
• Top with Mac n’ Cheese and stir