Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken wings dry and toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
Step 2: Arrange wings on a baking sheet and roast for 20 minutes until they start to brown.
Step 3: While wings cook, prepare the honey garlic sauce by combining honey, minced garlic, soy sauce, and butter in a saucepan over medium heat.
Step 4: Stir in the ketchup and let simmer for 3 minutes. Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
Step 5: Remove wings from the oven and toss generously with the honey garlic sauce. Return to oven for 15-20 minutes, stirring halfway through, until wings are deeply caramelized and cooked through.
Step 6: Cook the elbow macaroni according to package directions. Drain and set aside.
Step 7: Make the cheese sauce by melting 3 tbsp butter in a large pot over medium heat. Whisk in flour to create a roux and cook for 1 minute.
Step 8: Gradually whisk in the warm milk until smooth. Add the sharp cheddar and mozzarella, stirring constantly until melted and creamy. Season with salt, pepper, paprika, and red pepper flakes if using.
Step 9: Fold the cooked macaroni into the cheese sauce until fully coated. Transfer to a greased baking dish and bake at 375°F for 15-20 minutes until the top is golden and bubbly.
Step 10: Serve the honey garlic wings alongside the baked mac and cheese while both are hot.
Storage and Reheating Tips
Store leftover wings and mac and cheese in separate airtight containers in the refrigerator for up to 4 days. The wings taste best eaten cold or at room temperature the next day, while the mac reheats beautifully in a 350°F oven for 15 minutes covered with foil.
To reheat the mac and cheese on the stovetop, add a splash of milk and stir over low heat until creamy again. You can also microwave individual portions, though the oven method yields better texture.
Both dishes freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
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