Fish Fry Mac N Cheese Bowl

Our Garlic & Herb Lightly Coated Pollock Strips deliver bold flavor and comfort-food versatility. Seasoned with aromatic herbs and garlic, these tender, flaky strips feature a crisp breading reminiscent of classic fried chicken, offering a familiar yet elevated twist. In this indulgent build, they crown a creamy mac and cheese base topped with garlicky toasted breadcrumbs studded with Parmesan for extra crunch and richness. A generous drizzle of sweet-heat hot honey ties it all together, creating a craveable bowl that blends comfort with on-trend innovation—perfect for menus that surprise and delight.

Serves: 6

Prep time: 15-20 minutes

Cook time: 15-20 minutes

Ingredients

Preparation

28 ea Fully Cooked Garlic & Herb Lightly Coated Pollock Strip Mac n' Cheese
8 oz Elbow Macaroni, cooked (cooked to just shy of al dente)
1/2 tbsp Extra Virgin Olive Oil
3 tbsp Unsalted Butter
2 tbsp All Purpose Flour
12 oz Milk (whole)
4 oz Heavy Cream
8 oz Shredded Cheddar Cheese (sharp cheddar cheese shredded)
8 oz Gruyere, shredded
to taste Salt And Pepper

Galicky Breadcrumbs

6 oz Panko (crumbs)
2 tbsp Butter, melted
2 oz Parmesan Cheese (shredded)
2 tbsp Granulated Garlic
1/8 tsp Smoked Paprika or regular paprika

Sweet Heat Hot Honey Drizzle

4 oz Honey
2 tsp Red Pepper Flakes
1 tbsp Apple Cider

Tips from the chef: Flavor & Presentation- Add a sprinkle of fresh scallions or chives and a drizzle of truffle oil for a premium upgrade that enhances aroma and visual appeal. Menu Versatility- Repurpose the Pollock strips for a “Hot Honey Garlic Flatbread” or a loaded fry build to maximize cross-utilization and reduce waste. Operational Efficiency- Offer this mac bowl as a premium LTO or upsell with customizable toppings like crispy bacon or roasted vegetables to boost check averages.

Prepare the Garlic & Herb Lightly Coated Pollock Strips according to the package instructions.
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
Melt butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine the garlicky breadcrumbs ingredients and mix. Sprinkle over the top of the mac dish and bake until bubbly and golden brown, about 30 minutes.
In a saucepan, add the honey and red pepper flakes. Heat the mixture over medium-low heat. Stir constantly until the honey begins to simmer, about 1 - 2 minutes. Remove the saucepan from the heat. Stir in the apple cider vinegar and set aside.
Serve immediately by scooping the mac n cheese into 6 bowls, add the fully cooked Pollock Strips and drizzle with Sweet Heat Hot Honey Drizzle.