Description
Creamy Honey Pepper Chicken Mac and Cheese is a comforting and flavorful dish combining tender, pepper-seasoned chicken glazed in a sweet and tangy honey pepper sauce with rich, cheesy macaroni. This recipe offers a delightful twist on classic mac and cheese by adding a sweet-spicy chicken component, making it a perfect family-friendly meal or potluck favorite.
Ingredients
Scale
For the Chicken:
- 1 lb chicken breast or thighs, sliced thin
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the Honey Pepper Glaze:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1/2 tsp apple cider vinegar
For the Mac and Cheese:
- 12 oz elbow macaroni or shells
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the pasta in salted water according to the package directions until al dente. Drain well and set aside to be combined later.
- Season and Cook the Chicken: Toss the thinly sliced chicken with black pepper, smoked paprika, and garlic powder to evenly coat. Heat olive oil in a skillet over medium-high heat, then sear the chicken slices until golden brown and cooked through, about 6 to 7 minutes. Remove chicken from skillet and set aside.
- Make the Honey Pepper Glaze: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Simmer over medium heat for 2 to 3 minutes until the glaze slightly thickens. Toss the glaze with the cooked chicken slices to coat thoroughly.
- Make the Cheese Sauce: In a large pot over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute to form a roux. Gradually pour in the milk and heavy cream while whisking continuously to keep the mixture smooth. Cook for 3 to 4 minutes until the sauce has thickened.
- Add the Cheese: Reduce heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheese. Stir until all cheese has melted completely and the sauce is smooth and silky. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Fold the cooked pasta and glazed chicken into the cheese sauce. Stir well to evenly coat all components with the sauce. Warm everything together for a minute or two to meld the flavors before serving.
Notes
- Use freshly grated cheese for a smoother, creamier sauce—avoid pre-shredded cheese which contains anti-caking agents.
- Do not skip the honey pepper glaze as it adds a unique sweet and spicy flavor twist to the dish.
- If the cheese sauce becomes too thick after combining with pasta and chicken, thin it with a splash of milk to reach desired consistency.
- If the sauce turns grainy, gently heat over low heat while stirring constantly to prevent curdling.
- For juicier chicken, use thighs instead of breasts, or slice breasts thinly for quicker searing.
- If the dish tastes too sweet, add additional black pepper or a small dash of apple cider vinegar to balance the sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: mac and cheese, creamy mac and cheese, honey pepper chicken, comfort food, cheesy chicken pasta, weeknight dinner, one-pan meal
