Save to Pinterest Creamy Honey Pepper Chicken Mac and Cheese Delight is the cozy dinner I crave when I want comfort and a little something special. Tender bites of honey-glazed chicken with a hint of pepper add a sweet and spicy crunch to creamy, cheesy pasta. This dish takes classic mac and cheese to new levels, and it always turns heads when I bring it to the table.
I remember serving this for a neighbor’s birthday and everyone demanded seconds. Now, it is the meal my crew requests on chilly nights for a mood boost.
Ingredients
- Elbow macaroni: Use traditional elbows for maximum sauce coverage and classic nostalgia
- Butter: Cultured unsalted butter melts best and builds the rich roux
- All-purpose flour: Acts as the thickener for smooth cheese sauce
- Whole milk: Choose full fat for luxurious creaminess
- Heavy cream: Puts the cheese sauce over the top with a silky mouthfeel
- Cheddar cheese: Sharp cheddar brings the tang and familiar mac and cheese flavor
- Mozzarella cheese: Melts perfectly and gives that irresistible stringy pull
- Garlic powder and onion powder: Lend savory depth that makes flavors pop
- Salt and black pepper: A must for balancing the sweetness and seasoning the dish
- Chicken breasts: Look for plump pieces free of blemishes for juiciest bites
- Buttermilk: Tenderizes the chicken and gives the coating a subtle tang
- Paprika: Adds smoky color and gentle warmth to the crust
- Vegetable oil: High heat oil fries chicken golden and crisp
- Honey: Any local runny honey works for that natural sweetness
- Soy sauce: Lends a salty base note to balance honey’s sugar
- Cracked black pepper and red pepper flakes: Bring bold spice to the glaze choose freshly cracked for punchiest flavor
Instructions
- Prepare the Chicken:
- Soak and Marinate Place the chicken breast pieces in a bowl with buttermilk making sure every piece is submerged. Let them soak for at least twenty minutes while you prep everything else. This will create tender juicy chicken that fries up beautifully.
- Dredge and Coat:
- In a large bowl combine flour paprika salt and black pepper. Take each piece from the marinade letting excess buttermilk drip off then press into the flour mixture so all sides are well coated.
- Fry Until Crisp:
- Heat a deep pan with about an inch of vegetable oil over medium heat. Test with a pinch of flour for sizzle then add chicken in batches without crowding. Fry four to five minutes per side until each is golden brown and crunchy. Move finished pieces to a plate lined with paper towel to drain.
- Make the Honey Pepper Glaze:
- In a small saucepan combine honey soy sauce cracked black pepper and red pepper flakes if using. Set over low heat whisking gently until slightly thickened and glossy about two to three minutes. Remove from heat.
- Coat the Chicken:
- Add freshly fried chicken to a large bowl. Pour the warm glaze all over and gently toss so each bite is evenly coated and glistening.
- Cook the Macaroni and Cheese Sauce:
- Bring a large pot of salted water to a boil. Add elbow macaroni and stir occasionally as it cooks to just tender. Drain and set aside.
- Create the Roux:
- In a medium saucepan melt butter over medium heat. Sprinkle in flour and whisk steadily for one to two minutes until it forms a smooth bubbling paste no color change needed.
- Build the Cheese Sauce:
- Slowly pour in the milk and heavy cream whisking vigorously so no lumps remain. Let it come to a gentle simmer and thicken then stir in the cheddar and mozzarella by the handful until smooth and fully melted.
- Season and Finish:
- Sprinkle in garlic powder and onion powder plus salt and pepper. Taste the sauce and adjust seasoning so it pops.
- Assemble the Dish:
- Pour the drained macaroni straight into the sauce folding gently until each noodle is coated. Divide the mac and cheese into serving bowls and pile honey pepper chicken on top. Sprinkle with extra black pepper and fresh parsley for accent if you like.
Save to Pinterest When I first perfected the honey pepper glaze it was an instant hit with my kids. We had a laugh when my youngest tried to sneak more chicken off everyone’s plates and now it is an inside joke at our table.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat over low heat on the stove adding a splash of milk to bring back that creamy texture. For best results keep chicken and pasta separate until serving so nothing goes soggy.
Ingredient Substitutions
Use rotisserie chicken tossed in glaze for a shortcut. Try gouda or monterey jack for a different cheese finish. Gluten free flour and pasta work fine if you want a wheat free meal.
Serving Suggestions
Serve with a crisp green salad to lighten things up. Add roasted broccoli or sautéed spinach alongside for extra veggies. Perfect for cozy winter gatherings or a fun weeknight treat.
Cultural and Historical Context
This recipe takes classic American mac and cheese and layers in Southern fried chicken influence. The honey pepper glaze is a nod to chicken and waffles traditions where sweet meets savory and a little heat always belongs.
Seasonal Adaptations
Add roasted fall squash cubes for a harvest version. Toss in sweet summer corn for fresh sweetness. Experiment with spicy local peppers in the glaze to reflect what is in season.
Success Stories
My friend made this for her picky teenagers who now ask for it monthly. Brought this to a new neighbor and their family called for the recipe that night. Works wonders as a team dinner because everyone can assemble their own bowls.
Freezer Meal Conversion
Let mac and cheese cool completely before freezing in single serve portions. Store the chicken separately after glazing then bake to re-crisp in a hot oven. Great to batch cook on a rainy Sunday and stash for busy nights.
Save to Pinterest I learned to temper the milk slowly into the roux because rushing it led to clumps and frustration early on. Take just an extra minute and your sauce will always be restaurant smooth.
Common Recipe Questions
- → How do I keep the chicken crispy after glazing?
Toss the chicken with the glaze just before serving to maintain its crispy texture.
- → Can I use other pasta shapes?
Yes, shells or rotini also work well as alternatives to elbow macaroni.
- → Is it possible to bake instead of fry the chicken?
Baking at 425°F until golden can be used as a lighter alternative, though it may be less crispy.
- → What cheese varieties pair best?
Cheddar and mozzarella are ideal, but gouda or Monterey Jack can offer extra creaminess.
- → Can I make this dish ahead?
Prepare the mac and cheese and chicken separately; assemble and glaze the chicken just before serving.