Save Pin
When everyone's in need of a little pick-me-up or you wanna impress at dinnertime, I grab my favorite Creamy Honey Pepper Chicken Mac and Cheese. Velvety mac and cheese gets a big hug from golden chicken tossed in honey and pepper. It's comfort food with a bold kick and plenty of heart.
This came together on a random Sunday when my family begged me to switch up our classic mac and cheese. Now it's the top comfort food in our house—everyone asks for it after a long busy day.
Irresistible Ingredients
- Honey: go for pure honey for that thick, flavorful glaze that makes everything extra sticky
- Vegetable oil: the secret to crunchy chicken, always use fresh for the best crunch
- Paprika: strikes the perfect balance of warmth and color in your chicken
- Buttermilk: a tangy bath for chicken that helps the flour cling well
- Boneless skinless chicken breasts: use fresh ones so they fry up super juicy and tender
- Salt and pepper: adjust as you cook to sharpen the flavors just how you like
- Cracked black pepper and red pepper flakes: lets you dial in just the right heat for your glaze
- Soy sauce: transforms the glaze with that deep, savory edge
- Mozzarella cheese: adds that dreamy cheese pull everyone loves
- Shredded cheddar cheese: go for a block and shred it yourself for extra melt and flavor
- Heavy cream: takes the sauce to silky heights
- Whole milk: your not-so-secret weapon for creamy, never-watery cheese sauce
- All-purpose flour: thickens things up so the sauce clings to every bite
- Butter: classic, rich, and the start of all great cheese sauces
- Elbow macaroni: that old-school shape perfect for catching every drop of cheese
- Garlic powder and onion powder: these up the flavor so your mac tastes straight from the kitchen of your favorite spot
Step-by-Step Directions
- Pull Everything Together:
- Spoon the creamy mac into bowls and top each with generous crispy honey chicken. Garnish with fresh parsley or a dash of black pepper for that final touch.
- Whip Up the Cheese Sauce:
- In a pan over medium, let your butter melt. Sprinkle in the flour and whisk till it's bubbling and blended—this is your roux. Slowly pour in the milk and cream, stirring as you go. Once it's thick, drop in the cheeses with garlic and onion powder. Stir patiently till everything is melted and smooth.
- Boil That Mac:
- Cook the macaroni noodles just till they're almost done—they'll finish cooking in the sauce. Drain and keep on standby.
- Glaze the Chicken:
- While the chicken's still hot, toss it through the shiny honey pepper mix. Every bite should glisten with saucy goodness.
- Make That Honey Pepper Sauce:
- Mix up honey, soy sauce, pepper, and red chili flakes in a small pot. Simmer for a couple minutes, stirring so nothing sticks. You want it thick enough to cover each chicken piece without going soggy.
- Pan-Fry the Chicken:
- Mix flour and your spices in a bowl. Toss chicken pieces until every part is coated, then shake off any extra. Fry in hot oil until crunch-level golden. Let them hang out on paper towels so they stay crisp.
- Soak Chicken in Buttermilk:
- Give your chicken at least twenty minutes taking a bath in buttermilk – this makes it extra juicy and lets the coating really stick.
Save Pin
Good to Know
- That honey-glazed chicken is ridiculously crisp outside and never dry.
- Sharp cheddar plus gooey mozzarella is why the cheese sauce is next-level.
- Honestly, leftovers are even tastier after a night in the fridge.
I've got a soft spot for the honey in this dish. It smooths out the heat and even picky eaters end up fighting for seconds. True story—my niece once wanted a whole tray of it for her birthday and it was gone in minutes.
How to store leftovers
Seal up any extras in a tight container and pop it in the fridge—good for about three days. For best results, stash the chicken and mac separately and heat them up together when you're ready. If the pasta feels a bit dry, just add a splash of milk while reheating.
Easy swaps
No chicken breasts? Thighs work even better if you want super juicy meat. Swap in Monterey Jack or gouda for a new cheese vibe. Greek yogurt with a bit of milk lightens the sauce if you want less richness.
Best ways to serve
This meal is totally satisfying by itself, but a fresh salad on the side helps cut through all that creamy bliss. Or you can stir in some steamed broccoli for color, crunch, and a boost of veggies.
Save Pin
Where It Comes From
This one's a fresh mashup—classic Southern comfort food, but with a cheeky upgrade. Crispy fried chicken smothered in honey and pepper gets thrown onto old-school mac and cheese for the ultimate feel-good dish. It's what you'd find at a friends-and-family gathering in the South, but it can totally be the star at any party.
Common Questions
- → How do I make sure the chicken stays crispy?
Cook the chicken in smaller groups, give each a quick rest on paper towels, and only toss with that sticky honey pepper glaze when you’re just about ready to eat. That way, the crunch sticks around.
- → Could I swap out the cheese for another kind?
Totally! Monterey Jack, Gruyère, or even a little Parmesan will change up the flavor. Go wild and mix a couple together if you feel like it.
- → Will the honey pepper sauce be too hot?
The glaze gives a gentle warmth from black pepper and chili flakes, but you can turn the heat up or down depending on your mood.
- → Is it possible to prep this ahead?
Absolutely—cook both the cheesy pasta and chicken earlier, then combine everything and drizzle on the glaze when you’re set to dish up. That keeps things fresh and crunchy.
- → What’s a good match to serve with it?
Think easy green salads, warm garlic bread, or quick-steamed veggies to go with all that cheesy goodness.