Creamy Honey Pepper Mac

This hearty Honey Pepper Chicken Mac and Cheese Delight combines the comforting creaminess of mac and cheese with the sweet-spicy kick of glazed chicken. The contrast between velvety pasta and crispy chicken creates a memorable meal that elevates traditional comfort food to something truly special.

I first created this recipe when my kids were going through a mac and cheese phase but my husband and I wanted something with more complexity. The honey pepper chicken addition was an instant hit, and now it's requested at least twice a month in our home.

Ingredients

For the Mac and Cheese

• Elbow macaroni: forms the foundation of our dish and holds the sauce beautifully in its curves
• Butter and flour: create the roux that thickens our cheese sauce to perfection
• Whole milk and heavy cream: give that luxurious mouthfeel you expect from great mac and cheese
• Cheddar cheese: provides the classic sharp flavor while mozzarella adds stretchy creaminess
• Garlic and onion powder: add depth without overwhelming the dish

For the Honey Pepper Chicken

• Boneless skinless chicken breasts: cut into bite-sized pieces for quick cooking and easy eating
• Buttermilk: tenderizes the chicken and helps the coating adhere
• All purpose flour: mixed with spices creates the perfect crispy exterior
• Paprika: adds color and a subtle smoky flavor to the coating
• Honey: creates that sticky sweet glaze that makes this dish memorable
• Soy sauce: adds umami depth and balances the sweetness
• Cracked black pepper: provides the signature peppery bite

Step-by-Step Instructions

Marinate the Chicken:

Soak chicken pieces in buttermilk for at least 20 minutes in the refrigerator. This acidic bath not only flavors the meat but begins breaking down proteins for maximum tenderness. Longer is better if you have time.

Prepare the Coating:

Mix flour with paprika, salt and black pepper in a shallow bowl. This seasoned mixture will create a flavorful crispy exterior on our chicken pieces. Make sure to mix thoroughly so spices are evenly distributed.

Fry to Perfection:

Heat oil to approximately 350°F in a heavy bottomed pan. Working in batches, dredge chicken pieces in flour mixture, shake off excess, and fry until golden brown and crispy, about 4 5 minutes per side. The chicken should register 165°F internally when tested with a thermometer. Allow to drain on paper towels.

Create the Honey Glaze:

Combine honey, soy sauce, cracked black pepper and optional red pepper flakes in a small saucepan. Simmer over low heat for 2 3 minutes, stirring frequently to prevent burning. The mixture should coat the back of a spoon when ready. This glaze caramelizes slightly as it cooks, developing complex flavors.

Make the Mac and Cheese Base:

Cook macaroni according to package directions until al dente. In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 2 minutes until bubbling but not browning. This roux will thicken our sauce beautifully.

Perfect the Cheese Sauce:

Gradually add milk and cream to your roux, whisking continuously to prevent lumps. Bring to a gentle simmer and cook until slightly thickened. Reduce heat to low and add cheeses gradually, stirring until completely melted and velvety smooth. Season with garlic powder, onion powder, salt and pepper.

Combine and Serve:

Fold cooked macaroni into the cheese sauce, ensuring every piece is coated. Divide into serving bowls, top generously with glazed chicken pieces, and serve immediately while hot and creamy.

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The honey pepper glaze is truly the star of this recipe. I discovered it by accident when trying to recreate a restaurant dish, and it's become a family favorite. My daughter, who typically avoids spicy foods, asks for extra glaze on her portion every time.

Make Ahead Options

This recipe components can be prepared separately and assembled just before serving. The mac and cheese base can be made up to two days ahead and gently reheated with a splash of milk to restore creaminess. The chicken is best prepared fresh, but can be fried ahead of time and reheated in a 350°F oven for 10 minutes to restore crispness before glazing.

Perfect Pairings

This indulgent dish pairs beautifully with something fresh and green. A simple arugula salad with lemon vinaigrette or steamed broccoli with a touch of garlic butter provides the perfect contrast to the rich flavors. For beverages, try a crisp white wine like Sauvignon Blanc or a light beer that won't overwhelm the complex flavors.

Substitution Ideas

For a lighter version, substitute half and half for the heavy cream and reduce cheese by 1/4 cup. The sauce will still be creamy but with fewer calories. Chicken thighs can replace chicken breasts for even juicier meat. For a gluten free version, use your favorite gluten free pasta and replace all purpose flour with rice flour or gluten free flour blend in both the sauce and chicken coating.

Frequently Asked Questions

→ How can I make the chicken crispy?

Ensure to dredge the chicken in the flour mixture thoroughly and fry in hot oil, keeping the temperature consistent for even crispiness.

→ Can I make this dish gluten-free?

Yes, use gluten-free flour for both the chicken coating and the mac and cheese roux, and substitute gluten-free pasta.

→ What cheese works best for the sauce?

Cheddar and mozzarella create a creamy and flavorful base. Feel free to experiment with gouda or parmesan for added depth.

→ What can I use instead of buttermilk?

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

→ Can I prepare the glaze in advance?

Yes, you can make the honey pepper glaze ahead of time and store it in the refrigerator. Reheat gently before tossing with the chicken.