Hot Honey Tenders with Mac and Cheese is the ultimate comfort food duo! Crispy, spicy-sweet tenders are paired with ultra-creamy, cheesy mac and cheese for a meal that’s indulgent and easy to make. This no-roux mac and cheese uses Carbone’s Mac and Cheese Alfredo sauce for a smooth, velvety texture without the hassle. Perfect for weeknight dinners, game days, or anytime you crave bold flavors and cozy bites!
Why You’ll Love This Recipe
This Hot Honey Tenders with Mac and Cheese recipe is the ultimate comfort meal with the perfect balance of sweet, spicy, creamy, and cheesy. The hot honey tenders bring a bold and crispy heat, while the mac and cheese delivers a luscious, ultra-cheesy bite. Whether you’re making this for a weeknight dinner or game day, this duo is sure to impress!
No Roux? No Problem!
Traditional mac and cheese recipes often start with a roux (a butter and flour mixture) to thicken the sauce. But with Carbone’s Mac and Cheese Alfredo sauce, you can skip this step entirely. This jarred sauce is already thick, creamy, and loaded with flavor, making it an easy shortcut for a rich and indulgent mac and cheese.
Hot Honey Tenders – Inspired by Wingstop
These Hot Honey Tenders are my take on the Wingstop classic! They’re crispy, spicy, and coated in a sticky-sweet hot honey sauce that keeps you coming back for more. I’ve already shared the full recipe for these tenders here, so be sure to check it out and pair them with this creamy mac and cheese.
Hot Honey Tenders with Mac & Cheese
Description
This easy and delicious Hot Honey Tenders with Mac and Cheese recipe combines crispy, spicy-sweet tenders with ultra-creamy, no-roux-needed mac and cheese. The perfect comfort food duo!
Ingredients
Instructions
-
Hot Honey Tenders
For the hot honey tenders: https://erinscozykitchen.com/recipe/wingstop-copycat-hot-honey-chicken-tenders/
-
Mix the Cheese – In a large bowl, combine the shredded mozzarella, white cheddar, and Monterey Jack cheese.
-
Cook the Pasta – Bring a pot of salted water to a boil and cook elbow pasta until al dente, about 7 minutes. Drain and set aside.
-
Bloom the Seasonings – In a separate large pot, melt butter over medium heat. Add onion powder, garlic powder, and paprika. Stir for about 30 seconds until fragrant.
-
Make the Sauce – Pour in both jars of Carbone’s Mac and Cheese Alfredo sauce. Reduce the heat to low and gradually mix in half of the shredded cheese until melted and smooth.
-
Combine – Add the drained pasta to the cheese sauce, stirring until evenly coated.
-
Bake - Preheat the oven to 350°F. Pour the mac and cheese into a baking dish and top with the remaining shredded cheese.
-
Bake for 25-30 minutes until the top is melted and golden brown. Broil for the last 2 minutes for extra crispiness.
-
Serve and Enjoy!
Pair with Hot Honey Tenders and enjoy!
