Name: Creamy Honey Pepper Chicken Mac and Cheese Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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; 1/3 cup honey; 1 tablespoon soy sauce; 1 teaspoon cracked black pepper; 1/2 teaspoon red pepper flakes

This Creamy Honey Pepper Chicken Mac and Cheese Delight is the ultimate comfort food fusion. I combined tender, crispy chicken bites glazed in a sweet and spicy honey pepper sauce with rich, velvety mac and cheese. Every bite offers a perfect balance of creamy, crunchy, sweet, and spicy flavors.

Why I Love This Recipe

I love how this dish brings together the best of both worlds: the comforting creaminess of mac and cheese and the bold flavors of honey pepper chicken. The crispy chicken adds a delightful crunch, while the glaze provides a sweet and spicy kick that complements the cheesy pasta perfectly. It's a satisfying meal that's sure to impress.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
½ cup mozzarella cheese
½ teaspoon garlic powder
½ 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
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying

For the Honey Pepper Glaze:

⅓ cup honey
1 tablespoon soy sauce
1 teaspoon cracked black pepper
½ teaspoon red pepper flakes

Directions

Marinate the Chicken: I start by placing the chicken pieces in a bowl with buttermilk. I let them marinate for at least 30 minutes to tenderize the meat.
Prepare the Breading: In another bowl, I mix the flour, paprika, salt, and black pepper.
Coat the Chicken: I remove the chicken from the buttermilk, allowing the excess to drip off, and then dredge the pieces in the flour mixture, ensuring they're well-coated.
Fry the Chicken: In a large skillet, I heat about an inch of vegetable oil over medium-high heat. I fry the chicken pieces in batches until they're golden brown and cooked through, about 5-7 minutes per batch. I then transfer them to a paper towel-lined plate to drain.
Cook the Pasta: While the chicken is frying, I cook the elbow macaroni according to the package instructions until al dente. I drain and set it aside.
Make the Cheese Sauce: In a saucepan, I melt the butter over medium heat. I whisk in the flour and cook for about 1 minute. I gradually add the milk and heavy cream, whisking continuously until the mixture thickens. I then stir in the cheddar and mozzarella cheeses until melted and smooth. I season the sauce with garlic powder, onion powder, salt, and pepper.
Combine Pasta and Sauce: I add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Prepare the Honey Pepper Glaze: In a small saucepan, I combine the honey, soy sauce, cracked black pepper, and red pepper flakes. I bring the mixture to a simmer over medium heat, stirring occasionally, until it's slightly thickened, about 5 minutes.
Glaze the Chicken: I toss the fried chicken pieces in the honey pepper glaze until they're well-coated.
Assemble the Dish: I serve the creamy mac and cheese topped with the glazed chicken pieces. For an extra touch, I garnish with chopped fresh parsley.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spicy Kick: For more heat, I add extra red pepper flakes or a dash of hot sauce to the glaze.
Cheese Blend: I sometimes use a mix of cheeses like Gouda or Monterey Jack for a different flavor profile.
Baked Version: I transfer the assembled mac and cheese to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15 minutes for a crispy topping.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat the mac and cheese in the microwave or on the stovetop over low heat, adding a splash of milk to maintain creaminess. I reheat the chicken in the oven at 350°F (175°C) for 10 minutes to keep it crispy.

FAQs

How can I make this dish gluten-free?

I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for both the cheese sauce and the chicken breading.

Can I bake the chicken instead of frying?

Yes, I bake the breaded chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, until they're cooked through and crispy.

What can I use instead of buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.

Can I prepare the components ahead of time?

I prepare the cheese sauce and glaze ahead and store them in the refrigerator. I reheat them gently before assembling the dish. I fry the chicken just before serving to maintain its crispiness.

How do I prevent the cheese sauce from becoming grainy?

I ensure the milk and cream are at room temperature and add the cheese gradually over low heat, stirring constantly until smooth.

Conclusion

This Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting and flavorful dish that's perfect for any occasion. The combination of creamy mac and cheese with sweet and spicy glazed chicken creates a meal that's both satisfying and indulgent. I hope you enjoy making and sharing this delightful recipe as much as I do!

Why I Love This Recipe