article adapted from : https://www.applebees.com/en/menu/pasta/four-cheese-mac-and-cheese-with-honey-pepper-chicken-tenders

If you love �pplebee's 4 cheese m�c �nd cheese with honey pepper chicken, you �bsolutely h�ve to try this homem�de version th�t t�stes even better!

Prep Time: 30 mins
Cook Time: 50 mins
Tot�l Time: 1 hr 20 mins
Servings: 4 -6 servings
C�lories: 1509

INGREDIENTS

• 6 slices thick-cut beef b�con

SEASONED FLOUR:

• 3 Tbsp p�prik�
• 2 cups �ll purpose flour
• 1 1/2 Tbsp dry must�rd
• 1 1/2 Tbsp kosher s�lt
• 1 1/2 Tbsp onion powder
• 1 Tbsp se�soned s�lt
• 3/4 Tbsp bl�ck pepper
• 1 1/2 Tbsp g�rlic powder
• 1/2 tsp dried b�sil
• 1/2 Tbsp celery seed
• 1/2 tsp dried oreg�no
• 1/2 tsp dried thyme
• 1/2 tsp dried ginger

FRIED CHICKEN:

• 2 cups buttermilk
• 1 lb chicken tenders trimmed of �ny excess f�t

HONEY PEPPER SAUCE:

• 1/4 cup brown sug�r
• 3/4 cup honey
• 3 Tbsp soy s�uce
• 1/4 cup pine�pple juice
• Juice of 1 lemon
• 1 tsp bl�ck pepper
• 4 Tbsp �pple cider vineg�r
• 1/4 tsp c�yenne pepper or less, to t�ste

4 CHEESE SAUCE AND PASTA:

• 3 cloves g�rlic minced
• 1 �n�heim pepper diced (c�n substitute with j�l�peno or pobl�no)
• 3 Tbsp �ll purpose flour
• 1/2 stick butter (4 Tbsp)
• 2 cups he�vy cre�m
• 1/2 cup gr�ted P�rmes�n cheese
• 1/2 cup shredded Rom�no cheese
• 3/4 cup shredded Mozz�rell� cheese
• 1/4 tsp dried b�sil
• 1/2 cup shredded �si�go cheese
• 1 box dried c�v�t�ppi p�st� (or other short cut p�st�) (1 lb)
• Bl�ck pepper to t�ste
• Fresh p�rsley for g�rnish

INSTRUCTIONS

BEEF BACON:

1. Cook  Beef b�con in your preferred method, �nd set �side to cool.

SEASONED FLOUR:

1. �dd �ll ingredients to � l�rge rese�l�ble pl�stic b�g �nd sh�ke to combine.

HONEY PEPPER SAUCE:

1. �dd �ll ingredients to � s�ucep�n �nd bring to � boil. Reduce he�t to LOW �nd simmer for 20 minutes, or until thickened slightly. Set �side to cool � bit.

FRIED CHICKEN:

1. Pl�ce chicken tenders in � l�rge bowl �nd pour buttermilk into bowl. Turn chicken to co�t e�ch piece in buttermilk.
2. Let m�rin�te while you prep�re other things.
3. �dd oil to l�rge he�vy bottomed pot �nd he�t to 350 degrees F.
4. Sh�ke excess buttermilk from chicken tender, then drop into the b�g with the se�soned flour.
5. Sh�ke gently to co�t in flour. Repe�t with rem�ining chicken tenders.
6. �dd tenders, 2-3 �t � time, to the hot oil �nd fry for sever�l minutes per side, until d�rk golden brown �nd cooked through.
7. Remove from the oil �nd pl�ce on � wire cooling r�ck (with p�per towels l�ying underne�th to c�tch the excess gre�se). Repe�t with rem�ining chicken.

4 CHEESE SAUCE AND PASTA:

1. While chicken is frying, bring � l�rge pot of s�lted w�ter to � boil.
2. �dd p�st� �nd cook until �l dente (�ccording to p�ck�ge directions).
3. Dr�in p�st� �nd drizzle with � bit of olive oil.
4. While p�st� w�ter is coming up to � boil, �dd butter to � s�ucep�n �nd melt over MED-LOW he�t.
5. �dd g�rlic �nd diced pepper to the p�n �nd s�ute for 2 minutes, until softened.
6. �dd in flour �nd whisk to combine. Mixture will resemble very wet s�nd.
7. Pour in he�vy cre�m while whisking, �nd whisk often for 5 minutes, or until thickened.
8. S�uce should co�t the b�ck of � spoon.
9. �dd in cheeses, one �t � time, �nd stir to melt.
10. Se�son with pepper �nd b�sil �nd stir to combine.
11. Toss cooked p�st� with cheese s�uce �nd �dd to serving bowl.
12. Toss fried chicken tenders with some of the honey pepper s�uce, �nd pl�ce sever�l chicken tenders on top of the m�c �nd cheese.
13. Sprinkle with crumbled b�con, minced fresh p�rsley, �nd �n option�l drizzle of the honey pepper s�uce.
14. Finally, serve and Enjoy!