Get ready to meet your new favorite comfort food. This isn’t just any mac and cheese; it’s a dish that completely redefines the classic by loading it up with crispy, fried chicken tossed in an irresistible sweet and spicy glaze. Imagine the creamiest cheese sauce clinging to perfectly cooked macaroni, topped with tender chicken that has that perfect crunch. The real star is the glaze a simple blend of sweet honey and bold, cracked black pepper that ties everything together. This creamy honey pepper chicken mac and cheese is a flavor explosion waiting to happen.
So, why will you fall in love with this recipe? It hits every single note: wonderfully cheesy, delightfully sweet, a little bit spicy, and packed with savory flavor. It’s a show-stopping dish that feels gourmet but is genuinely straightforward to make. I remember combining my crispy buttermilk chicken with my go-to mac and cheese; it was good, but missing something. Adding the honey pepper glaze was a total game-changer, creating an unforgettable creamy honey pepper chicken mac and cheese my family now requests constantly.
Ingredients
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Honey Pepper Glaze:
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
How to Make Creamy Honey Pepper Chicken Mac and Cheese
Step 1: Prepare the Chicken and Pasta
First, place the chicken pieces in a bowl and pour the buttermilk over them. Let them marinate for at least 15 minutes. While it marinates, cook the elbow macaroni in a large pot of salted, boiling water until al dente. Drain well and set aside.
Step 2: Fry the Chicken to Golden Perfection
In a shallow dish, whisk together the flour, paprika, salt, and pepper. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Working in batches, dredge the chicken in the flour mixture and carefully place it in the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through, then transfer to a wire rack to drain.
Step 3: Create the Dreamiest Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux. Gradually pour in the milk and cream, whisking continuously to prevent lumps. Once thickened, reduce the heat to low and stir in the cheeses until smooth. Season with garlic powder, onion powder, salt, and pepper. Finally, add the cooked macaroni and stir to coat.
Step 4: Make the Glaze and Assemble
In a small bowl, whisk together the honey, soy sauce, cracked black pepper, and optional red pepper flakes. Pour this glaze over the crispy chicken and toss to coat. Serve the creamy mac and cheese in bowls and top with a generous helping of the honey pepper chicken.
My Best Tips for This Recipe
Shred Your Own Cheese
I can’t recommend this enough. Packaged shredded cheeses contain anti-caking agents that can make your sauce grainy. Shredding a block of cheese yourself guarantees the meltiest, creamiest sauce possible.
Don’t Overcrowd the Pan
When frying, always work in batches. Overcrowding the pan drops the oil’s temperature, causing the chicken to steam instead of fry. Giving each piece space is the key to an irresistibly crunchy exterior.
Use Freshly Cracked Black Pepper
For the glaze, freshly cracked pepper is a must. It releases aromatic oils that pre-ground pepper lacks, providing a bold, zesty bite that perfectly balances the honey’s sweetness.
Variations of Creamy Honey Pepper Chicken Mac and Cheese
Baked Mac and Cheese
For a crispy topping, transfer the finished mac and cheese to a baking dish. Top with the chicken, then sprinkle with panko breadcrumbs. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Turn Up the Heat
For a spicier kick, add more red pepper flakes or a dash of your favorite hot sauce to the glaze. A little chipotle powder also adds a wonderful, smoky heat.
Experiment with Cheeses
Feel free to swap the cheddar and mozzarella. Smoked Gouda adds a smoky dimension, while Gruyère and fontina provide a nuttier, more complex flavor for your creamy honey pepper chicken mac and cheese.
If you loved the sweet and savory combination in this dish, be sure to check out our recipe for Hawaiian chicken sheet pan for another amazing weeknight meal!
Frequently Asked Questions
Can I make the honey pepper sauce ahead of time?
Yes. Prepare the glaze and store it in an airtight container in the refrigerator for up to a week. When ready, gently reheat it in a saucepan over low heat before tossing it with the chicken.
Can I substitute the chicken strips with grilled chicken?
Absolutely. This is a great option for a lighter, smokier flavor. Simply grill the chicken, dice it into bite-sized pieces, and toss it with the warm honey pepper glaze before serving.
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Creamy Honey Pepper Chicken Mac and Cheese
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Indulge in the ultimate comfort food mashup with this Creamy Honey Pepper Chicken Mac and Cheese! This dish redefines the classic with an ultra-creamy, velvety cheese sauce enveloping perfectly cooked macaroni, all crowned with crispy fried chicken tossed in an irresistible sweet and spicy honey pepper glaze. It’s a show-stopping meal that hits every flavor note: wonderfully cheesy, delightfully sweet, perfectly savory, and with a bold peppery kick. While it tastes like a gourmet meal, it’s surprisingly straightforward to make, making it a guaranteed new family favorite.
Ingredients
For the Mac and Cheese:
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Honey Pepper Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
For the Honey Pepper Glaze:
1/3 cup honey
1 tablespoon soy sauce
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes (optional)
Instructions
Prepare the Chicken and Pasta
First, place the chicken pieces in a bowl and pour the buttermilk over them, letting them marinate for at least 15 minutes. While the chicken marinates, cook the elbow macaroni in a large pot of salted, boiling water according to package directions until al dente. Drain well and set aside.
Fry the Chicken to Golden Perfection
In a shallow dish, whisk together the flour, paprika, salt, and pepper. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, dredge the marinated chicken in the flour mixture, ensuring each piece is fully coated. Carefully place the chicken in the hot oil and fry for 3-4 minutes per side until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain any excess oil.
Create the Dreamiest Cheese Sauce
In a large saucepan or pot, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Gradually pour in the milk and heavy cream, whisking continuously to prevent any lumps from forming. Continue to cook until the sauce has thickened. Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until completely melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Finally, add the cooked macaroni to the cheese sauce and stir until everything is well combined.
Make the Glaze and Assemble
In a small bowl, whisk together the honey, soy sauce, cracked black pepper, and optional red pepper flakes. Pour this glaze over the crispy fried chicken and toss gently until all the pieces are evenly coated. Serve the creamy mac and cheese in individual bowls and top with a generous helping of the honey pepper chicken.
Notes
Shred Your Own Cheese:
For the absolute creamiest and meltiest cheese sauce, buy blocks of cheese and shred them yourself. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
Don’t Overcrowd the Pan:
When frying the chicken, work in batches. Overcrowding the skillet will lower the oil’s temperature, causing the chicken to steam rather than fry and preventing it from getting crispy.
Use Freshly Cracked Black Pepper:
This is a must for the glaze! Freshly cracked pepper provides a bold, aromatic flavor that pre-ground pepper simply can’t match, perfectly balancing the sweetness of the honey.
Baked Mac and Cheese Variation:
For a crispy baked topping, transfer the finished mac and cheese to a baking dish. Top with the honey pepper chicken, sprinkle with panko breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Make it Spicier:
If you love heat, add more red pepper flakes or a dash of your favorite hot sauce to the glaze.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 855 kcal
- Sugar: 22 g
- Sodium: 1180 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 155 mg
Keywords: honey pepper chicken, mac and cheese, creamy mac and cheese, fried chicken mac and cheese, comfort food, weeknight dinner, cheesy pasta, chicken dinner
