Crispy Chicken Mac and Cheese with Honey Glazed Chicken
If comfort food had a glow up, this Crispy Chicken Mac and Cheese would be it. Creamy, oven baked mac and cheese layered with sharp cheddar, gouda, and mozzarella, then crowned with sweet and crispy InnovAsian Honey Chicken. It’s rich, cozy, and just indulgent enough to feel like a treat while still being incredibly easy to pull together on a busy night.
The contrast is what makes this dish unforgettable. Silky cheese sauce wrapped around tender pasta, topped with crunchy chicken glazed in a sticky honey sauce that adds just the right amount of sweetness. This is the kind of meal that gets requested again and again, whether you’re feeding family, hosting friends, or just craving something deeply satisfying.
Why You’re Going to Love This Crispy Chicken Mac and Cheese
• Ultra creamy baked mac and cheese with a rich three cheese blend
• Sweet and crispy honey chicken adds texture and bold flavor
• Easy shortcut using InnovAsian Crispy Honey Chicken
• Perfect for weeknight dinners, potlucks, or casual entertaining
• Comfort food that feels elevated without extra effort
Ingredients for Crispy Chicken Mac and Cheese
Creamy Mac and Cheese
Large macaroni, cooked al dente
Half and half, room temperature
Sharp cheddar cheese, shredded
Gouda cheese, freshly grated
Mozzarella cheese, shredded
Unsalted butter
All purpose flour
Garlic, minced
Onion powder
Salt
Black pepper
Nutmeg, freshly grated or powdered
Crispy Honey Chicken
InnovAsian Crispy Honey Chicken
How to Make Crispy Honey Chicken
Arrange the prepared chicken pieces in the air fryer tray or basket. Cook according to the package instructions until golden and crispy.
While the chicken cooks, empty the sweet sauce with honey packet into a microwave safe container. Warm the sauce in 10 second intervals until heated through.
Once the chicken is fully cooked, toss or drizzle with the warm honey sauce until evenly coated. Set aside.
How to Make Creamy Baked Mac and Cheese
Preheat your oven to 375F.
In a large pot over medium heat, melt the butter until it begins to bubble slightly. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
Slowly pour in the half and half, whisking constantly to create a smooth sauce. Continue whisking for 3 to 4 minutes until the sauce thickens. Do not allow it to boil.
Season the sauce with garlic, onion powder, salt, pepper, and nutmeg.
Remove from heat and whisk in one cup of the sharp cheddar, all of the gouda, and half of the mozzarella until fully melted and smooth.
Fold in the cooked macaroni until evenly coated. Transfer the mixture to a baking dish and top with the remaining cheeses.
Bake on the middle rack for 15 to 21 minutes, until the cheese is melted, bubbly, and lightly browned. Remove from the oven and let rest for 5 to 10 minutes before assembling.
How to Assemble Crispy Chicken Mac and Cheese
Spoon the baked mac and cheese into serving bowls or keep it family style in the baking dish. Top generously with the crispy honey glazed chicken.
Drizzle with any remaining honey sauce and serve immediately while everything is hot and melty.
Tips for the Best Crispy Chicken Mac and Cheese
• Use freshly grated cheese for the smoothest sauce
• Let the mac and cheese rest before topping to help it set
• Air frying the chicken keeps it extra crispy against the creamy pasta
• Add a pinch of extra black pepper or chili flakes if you like heat
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 350F until heated through, covering loosely with foil to prevent drying out. For quicker reheating, microwave individual portions in short intervals, stirring the mac and cheese as needed. Add a splash of milk or half and half to bring back the creaminess.
Crispy Chicken Mac and Cheese FAQ
Can I make this ahead of time?
Yes. Prepare the mac and cheese up to baking, refrigerate, then bake fresh when ready to serve. Add the chicken just before serving.
Can I use a different chicken flavor?
Absolutely. InnovAsian offers several crispy chicken options that work beautifully with this mac and cheese base.
Is this good for entertaining?
This dish is a guaranteed crowd pleaser and perfect for casual gatherings, game days, or potlucks.
Crispy Chicken Mac & Cheese
Ingredients
Creamy Mac & Cheese
- 1 lb large macaroni cooked al dente according to packaging
- 1 quart half and half room temp
- 2 cup sharp cheddar shredded
- 1 cup Gouda cheese freshly grated
- 1 cup mozzarella cheese shredded
- 5 tbsp unsalted butter
- 6 tbsp all purpose flour
- 1 tsp garlic minced
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp nutmeg freshly grated or powdered
Crispy Honey Chicken
- 1 18 oz box InnovAsian Crispy Honey Chicken
Instructions
Crispy Honey Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the sweet sauce with honey.
Creamy Mac & Cheese
- Preheat oven to 375F.
- In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
- Slowly pour in the half-and-half, whisking continuously to create a smooth mixture with no lumps.
- Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break and scorch at the bottom of the pan.
- Season with garlic, salt, onion powder, nutmeg and pepper.
- Remove from heat and whisk in one cup of the sharp cheddar, the gouda cheese and half of the mozzarella cheese.
- Fold in the cooked macaroni until combined. Top evenly with the remaining cheeses.
- Place on the middle rack in the preheated oven and cook for 15-21 minutes. Look for the cheese to be melted, browned and bubbling throughout.
- Once cooked, remove from oven and let cool for 5-10 minutes.
Assemble
- Top the cooked Mac and cheese with the crispy sauced honey chicken. Drizzle with any remaining sauce and enjoy!
There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.
This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.
Why You’ll Love This Recipe
- Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
- Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
- Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
- Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.
Ingredients You’ll Need
For the Oxtail
- Oxtails, trimmed
- Bell peppers, red onion, and green onion
- Fresh ginger and garlic
- Dried oregano and allspice powder
- Fresh thyme
- Browning sauce
- Ketchup (optional)
- Brown sugar
- Salt and pepper
- Canola oil
For the Mac & Cheese
- Elbow macaroni, cooked
- Half-and-half
- Mild cheddar and Muenster cheese
- Unsalted butter and flour
- Garlic, salt, and pepper
How to Make Oxtail Pot Pie (VIDEO)
Prepare the Oxtail
In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.
In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.
Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.
Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.
Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.
Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.
Make the Mac & Cheese
In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.
Slowly pour in the half-and-half, whisking continuously to prevent lumps.
Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.
Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.
Fold in the cooked macaroni and set aside.
Assemble & Bake
Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
Sprinkle with shredded cheddar, then top with mac and cheese.
Finish with another layer of cheddar and place ramekins on a baking sheet.
Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
Serve immediately and enjoy!
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
- Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.
Oxtail Pot Pie With a Mac & Cheese Crust
Equipment
- 6-8 8 oz ramekins
Ingredients
Oxtail
- 4-5 lbs of oxtails
- 1 cups bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp browning
- 2 tbsp ketchup optional
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Mac & Cheese
- 8 oz elbow macaroni cooked
- 4 cups half and half
- 1 cup mild cheddar cheese shredded (plus more for topping)
- 1 cup Munster cheese shredded
- 4 tbsp flour
- 4 tbsp butter unsalted
- 1 tsp garlic minced or paste
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
- Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.
Mac & Cheese
- In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
- Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
- Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
- Season with garlic, salt, and pepper.
- Remove from heat and whisk in the cheddar and Muenster cheese until melted.
- Fold in the cooked macaroni and set aside.
Assemble
- Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
- Sprinkle with shredded cheddar, then top with mac and cheese.
- Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
- Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
- Serve immediately and enjoy!