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This Honey Pepper Chicken Mac and Cheese is pure comfort in a bowl with juicy chicken glazed in honey and pepper layered over creamy, oh-so-cheesy macaroni. It is the dinner I reach for on Sunday evenings when the weather turns chilly or any time I crave something cozy yet a little special.
I first made this on a rainy Sunday thinking the honey might be too much but the combination had everyone asking for seconds and that contrast still surprises people in the best way.
Ingredients
- Chicken breasts: Look for plump ones with no yellow patches for the juiciest result
- Olive oil: This helps get a golden sear and locks in moisture
- Garlic powder: Adds rich savory undertones
- Smoked paprika: Try to get Spanish paprika for deep smoky warmth
- Chili flakes: Choose a fresh batch for the best kick or leave out for a milder dish
- Freshly cracked black pepper: Essential for the pep in this dish use good peppercorns
- Salt: Balances flavors and lifts the cheesy sauce
- Honey: Try to use real honey for floral notes and proper caramelization
- Elbow macaroni: Pick a sturdy pasta that can hold up under all that cheese
- Butter: Go for unsalted so you control the saltiness
- All-purpose flour: Forms the roux that thickens your sauce
- Whole milk: Warm milk avoids lumps in your sauce
- Heavy cream: Makes the sauce ultra-creamy and rich
- Sharp cheddar cheese: The bolder the better for flavor that stands out
- Mozzarella cheese: Gives you stretch and creaminess
- Parmesan cheese: Brings a nutty sharp finish
- Onion powder and extra garlic powder: Add rounds of savory depth
- Dijon mustard: Optional but adds tang and complexity
- Fresh parsley and extra parmesan: For a fresh and bright garnish
- Crushed red pepper flakes: Add if you want another kick
Step-by-Step Instructions
- Prep the Chicken:
- Butterfly the chicken breasts or gently pound until they are even thickness for even cooking and the juiciest results. Massage olive oil all over both sides then coat thoroughly with a mix of garlic powder smoked paprika black pepper chili flakes if using and salt. Let the flavors soak in while you prepare other ingredients.
- Cook the Chicken:
- Get your skillet nice and hot over medium-high heat. Add the chicken and do not move it around so you get a deep golden crust. Cook about six or seven minutes per side until fully cooked through. When you are almost done drizzle honey over the chicken and let it bubble and caramelize for a minute or two. Remove to a cutting board and let rest at least five minutes before slicing so all those juices stay in.
- Boil the Pasta:
- Bring a large pot of well salted water to a rolling boil then add the macaroni. Stir well at first to prevent sticking. Boil until just al dente so the pasta will hold up when coated with all the sauce. Drain and toss with a bit of butter or olive oil so it does not stick.
- Make the Cheese Sauce:
- In a clean pot or deep saucepan melt butter over medium heat then whisk in the flour to make a roux. Cook for at least one or two minutes you want to cook out any raw flour taste. Slowly whisk in warm milk in small additions whisking constantly until you have a smooth base. Add heavy cream and let the sauce thicken just a bit turn down the heat to low and add all your cheeses a handful at a time stirring after each until melted and smooth. Season with garlic powder onion powder black pepper Dijon mustard if using and salt to taste.
- Assemble the Mac and Cheese:
- Add the drained pasta right into the cheese sauce and stir gently until every piece is coated and glossy. Spoon the mac and cheese into bowls.
- Finish and Serve:
- Arrange the sliced honey pepper chicken over the mac and cheese. Shower with fresh parsley extra parmesan and a few more chili flakes if you are feeling bold. Eat immediately for maximum creaminess.
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My favorite part is always the way honey and cracked black pepper glaze the chicken it gets sticky and caramelized and there is nothing quite like sneaking a bite of that right off the cutting board. The first time we made this for family game night I caught everyone snitching those honeyed edges.
Storage Tips
Mac and cheese keeps in the fridge in a sealed container for up to three days. If you want to freeze it refrigerate first then spoon portions into zip-top bags squeezing out air so the sauce stays creamy when reheated. Warm up gently with a splash of milk to loosen if needed.
Ingredient Substitutions
Swap out chicken breasts for chicken thighs if you prefer juicier meat. You can also use rotisserie chicken in a pinch just glaze quickly in a hot skillet with honey and pepper. Vegan cheese and plant-based milk work if dairy free although the sauce may be a bit less creamy.
Serving Suggestions
Serve hot and fresh on its own full stop or add a bright salad for contrast. A side of roasted broccoli or sautéed green beans makes it a balanced meal. Leftovers are great packed in thermos lunchboxes for school or the office.
Cultural Context
Mac and cheese has always represented comfort food for me but adding honey and pepper to chicken gives it a Southern twist with a little borrowed magic from sticky chicken recipes. You get the same kitchen warmth as a Sunday bake but with a modern weeknight spin.
Frequently Asked Questions
- → How do you ensure juicy, flavorful chicken?
Pound the chicken evenly and sear it over medium-high heat. Finish with a drizzle of honey in the last minute for caramelized flavor.
- → What’s the best cheese blend for creamy sauce?
Use sharp cheddar for boldness, mozzarella for stretch and creaminess, and parmesan for added depth and a salty finish.
- → Can I make it spicier or milder?
Adjust chili flakes and black pepper to taste. For more heat, add cayenne or use hot honey. For milder flavor, reduce pepper.
- → Is there a way to add more vegetables?
Stir in sautéed spinach, mushrooms, or roasted red peppers to boost veggie content and add more texture to the dish.
- → How do I prevent the pasta from getting mushy?
Cook macaroni just until al dente, as it will absorb more sauce and soften slightly when mixed with the cheese.