Creamy Honey Pepper Chicken Mac (Print Version)

Macaroni in a creamy cheese sauce with crunchy honey-pepper chicken—perfect harmony of flavors in every bite.

# What You'll Need:

→ Mac and Cheese

01 - 2 cups elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt and black pepper, to taste

→ Honey Pepper Chicken

11 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 - 1 cup buttermilk
13 - 1 cup all-purpose flour
14 - 1 teaspoon paprika
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - Vegetable oil, for frying

→ Honey Pepper Glaze

18 - 1/3 cup honey
19 - 1 tablespoon soy sauce
20 - 1 teaspoon cracked black pepper
21 - 1/2 teaspoon red pepper flakes (optional)

# Steps to Follow:

01 - Place the chicken pieces in a bowl and cover with buttermilk. Refrigerate and marinate for at least 20 minutes.
02 - In a separate bowl, combine flour, paprika, salt, and black pepper. Drain the chicken pieces from the buttermilk, dredge each piece in the seasoned flour, and shake off any excess.
03 - Heat vegetable oil in a large skillet over medium heat. Fry coated chicken pieces in batches for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
04 - In a small saucepan, combine honey, soy sauce, cracked black pepper, and optional red pepper flakes. Simmer over low heat for 2 to 3 minutes, stirring frequently until slightly thickened.
05 - Place the fried chicken pieces in a clean bowl. Pour the warm honey pepper glaze over the chicken and toss thoroughly to coat each piece evenly.
06 - Boil elbow macaroni in a large pot of salted water according to package directions until al dente. Drain well and set aside.
07 - In a saucepan, melt butter over medium heat. Stir in flour and cook while whisking for 1 to 2 minutes. Gradually whisk in the whole milk and heavy cream until smooth. Lower the heat and blend in the shredded cheddar and mozzarella cheeses until fully melted. Season with garlic powder, onion powder, salt, and black pepper.
08 - Add the drained macaroni to the sauce, stirring to coat all the pasta evenly with the cheese mixture.
09 - Portion the creamy mac and cheese into individual bowls. Top generously with the honey pepper glazed chicken. Garnish with freshly ground black pepper or chopped parsley as desired.

# Additional Tips::

01 -
  • Quick weeknight feast that still feels gourmet
  • Ultra creamy sauce paired with crispy chicken for major texture
  • Family friendly and easy to double for guests
  • Brings together sweet heat and mellow cheese under one roof
02 -
  • The chicken gets extra crunch from buttermilk and double coatings
  • Honey pepper glaze hits sweet spicy salty all at once
  • This dish reheats beautifully with a splash of extra milk for leftovers
03 -
  • Use freshly shredded cheese for the smoothest melt
  • Double dip chicken if you love it extra crispy
  • Do not skip whisking the roux or your sauce will be lumpy

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