Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight combines crispy, glazed chicken bites with rich, cheesy macaroni for a perfect balance of creamy, crunchy, sweet, and spicy flavors.
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
Instructions
- Place the chicken pieces in a bowl with buttermilk and marinate for at least 30 minutes.
- Mix flour, paprika, salt, and black pepper in a separate bowl.
- Dredge the marinated chicken pieces in the flour mixture until well-coated.
- Heat vegetable oil in a skillet over medium-high heat and fry chicken in batches for 5-7 minutes until golden and cooked through. Drain on paper towels.
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute. Gradually add milk and cream, whisking until thickened.
- Stir in cheddar and mozzarella cheeses until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
- Add cooked macaroni to the cheese sauce and stir to coat.
- In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes. Simmer until slightly thickened, about 5 minutes.
- Toss fried chicken pieces in the honey pepper glaze until well-coated.
- Serve mac and cheese topped with glazed chicken and garnish with chopped parsley if desired.
Notes
- Add extra red pepper flakes or hot sauce for more heat.
- Use a blend of cheeses like Gouda or Monterey Jack for variety.
- For a crispy topping, bake assembled dish at 350°F for 15 minutes with breadcrumbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat mac and cheese with a splash of milk to maintain creaminess; reheat chicken in the oven to keep it crispy.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 12g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
