Save to Pinterest Creamy honey pepper chicken mac and cheese is pure comfort food for nights when you crave something cozy but with a twist. Tender bites of chicken glisten in a sweet-spicy glaze and nestle into rich homemade cheese sauce with just-cooked macaroni. This recipe came together on a chilly evening when I needed to please everyone at the table and wanted just a bit of extra flavor to shake up the usual mac and cheese routine.
When I first made this, my youngest insisted on seconds. Now it’s our go-to for potlucks and cozy weekends. There is nothing like the creamy sauce woven with a little spice to gather everyone around the table.
Ingredients
- Chicken breast or thighs: cubed for juicy flavorful bites. Opt for organic if possible for best texture
- Honey: brings sweetness to balance peppery heat. Look for local if you can
- Fresh cracked black pepper: adds essential warmth and a little kick. Always use freshly cracked for best aroma
- Salt: is crucial for both seasoning chicken and the cheese sauce
- Elbow macaroni: the classic mac and cheese noodle for just the right chew. Choose bronze cut pasta if available for extra sauce cling
- Milk: gives the sauce rich creaminess. Whole milk works best for extra silkiness
- Butter: starts the roux that thickens your sauce. Use high-quality butter for superior flavor
- Flour: combines with butter to create the base for extra creamy sauce. All-purpose works perfectly
- Shredded cheddar or a blend: for classic sharp flavor. Grate your own if possible for best melt
- Salt and pepper: for balancing your finished cheese sauce
Instructions
- Prepare the Chicken:
- Cube chicken breasts or thighs and season generously with salt and freshly cracked black pepper. In a large skillet over medium heat cook the chicken slowly to golden perfection on all sides. When the pieces are cooked through drizzle the honey directly over them and toss to coat so the glaze clings to every surface. Let the honey bubble for a minute or two until thick and glossy then transfer the chicken to a plate so it stays juicy
- Cook the Macaroni:
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and stir well so it does not stick together. Boil until just shy of al dente since it will finish in the cheese sauce. Drain thoroughly and set aside for later
- Make the Cheese Sauce:
- In the same pot you used for the pasta melt the butter gently over medium low heat. Sprinkle the flour into the melted butter and stir constantly to form a smooth blond roux. Once the roux bubbles slowly pour in the milk while whisking without pause to prevent lumps. As the mixture heats up it will thicken to coat your spoon. Lower the heat add in all the grated cheese and stir patiently until completely melted and silky smooth. Taste and season with salt and plenty of cracked black pepper
- Finish and Serve:
- Add the drained macaroni and the honey pepper chicken directly into your fresh cheese sauce. Fold gently so every noodle is coated and the chicken is evenly distributed. Plate into warm bowls and top with a flourish of extra pepper for extra zing
Save to Pinterest My favorite part is always sprinkling extra cracked black pepper over the finished bowl. I once made this for a Sunday dinner and everybody paused the conversation to savor the first honey glazed chicken bite with that rich sauce.
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to three days. For best results reheat gently with a splash of milk on the stovetop. Creamy dishes can thicken in the fridge so add just enough liquid to loosen the sauce.
Ingredient Substitutions
Swap out the cheddar for pepper jack for extra snap. Try turkey breast or rotisserie chicken if you do not have time to cook from scratch. Use gluten free pasta and flour for a gluten free version.
Serving Suggestions
Pair with crisp green salad dressed simply to balance all the richness. Serve with roasted broccoli or asparagus for an easy weeknight veggie hit. For gatherings I spoon it into individual ramekins and broil a little cheese on top for golden crusts.
Cultural and Historical Context
Mac and cheese’s roots lie in both Southern cooking and Italian pasta al forno traditions. The honey pepper chicken twist is inspired by American diner classics that love sweet heat. Families with kids find this fusion keeps everyone happy yet still feels homemade.
Seasonal Adaptations
Swap in roasted butternut squash cubes for half the chicken in autumn. Finish with fresh spring peas for color and sweetness. Sprinkle chopped chives on top for a garden fresh taste.
Save to Pinterest This recipe brings the perfect blend of cozy and exciting to any table. Enjoy creamy sauce and sweet-hot chicken together in every bite.
Common Recipe Questions
- → What kind of chicken works best?
Boneless chicken breast or thighs both work well, offering tender bites that absorb the honey-pepper glaze perfectly.
- → Can I use a different cheese blend?
Yes, you can mix cheddar and mozzarella, or add pepper jack for extra heat and flavor complexity.
- → How can I make this dish spicier?
Increase the amount of cracked black pepper or add some diced jalapeño or chili flakes to the glaze.
- → Is there a dairy-free option?
Substitute dairy milk and cheese with plant-based alternatives, and use vegan butter for the roux.
- → What sides pair well with this meal?
Serve with a crisp green salad or steamed broccoli to balance the creamy pasta and bold chicken flavors.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.