Go Back
–+ servings
Creamy Honey Pepper Chicken Mac and Cheese

Indulgent Creamy Honey Pepper Chicken Mac and Cheese Delight

Creamy Honey Pepper Chicken Mac and Cheese is a mix of creamy cheese and honey-glazed chicken, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz elbow macaroni a classic choice that holds onto the creamy sauce beautifully.
For the Cheese Sauce
  • 2 cups sharp cheddar cheese brings a bold flavor and gooey texture.
  • 1 cup mozzarella cheese adds extra creaminess.
  • 3 tablespoon butter helps create a rich, silky sauce base.
  • 3 tablespoon all-purpose flour works with butter to thicken the sauce.
  • 3 cups whole milk provides creamy consistency.
  • 1 teaspoon kosher salt enhances the flavors.
  • ½ teaspoon black pepper adds a hint of warmth.
For the Chicken
  • ½ cup buttermilk tenderizes the chicken.
  • 1 cup all-purpose flour for dredging.
  • 1 teaspoon garlic powder infuses savory depth of flavor.
  • 1 teaspoon paprika adds subtle smokiness.
  • ½ teaspoon kosher salt for chicken dredge.
  • ¼ teaspoon black pepper for chicken dredge.
  • 1 cup panko breadcrumbs adds delightful crunch.
  • 1 cup vegetable oil for frying.
For the Glaze
  • 2 tablespoon honey adds sweet note.
  • 1 tablespoon freshly ground black pepper intensifies the glaze’s spicy punch.
  • 1 tablespoon butter for glaze.
For Garnishing
  • 1 tablespoon chopped parsley optional touch of freshness.

Equipment

  • large pot
  • colander
  • large skillet
  • Small Saucepan
  • Medium saucepan
  • whisk
  • shallow bowls

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add elbow macaroni and cook until just al dente, about 8–10 minutes. Drain and set aside.
  2. Combine flour, garlic powder, paprika, kosher salt, and black pepper in a bowl. Pour buttermilk in a second bowl and place panko breadcrumbs in a third. Coat chicken in flour mixture, dip in buttermilk, then press into panko.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches for about 4–5 minutes per side until golden brown. Drain on paper towels.
  4. Melt butter in a small saucepan over low heat. Stir in honey and black pepper and simmer for 1–2 minutes until thickened. Toss fried chicken in the glaze until coated.
  5. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute. Gradually whisk in milk until thickened. Stir in cheddar and mozzarella until melted. Season with salt and pepper.
  6. Add the cooked macaroni to the cheese sauce, gently folding to coat each piece. Ensure macaroni is well incorporated.
  7. Spoon portions into serving bowls. Top with crispy, honey-glazed chicken and optionally garnish with parsley. Serve immediately.

Nutrition

Serving: 1servingCalories: 720kcalCarbohydrates: 64gProtein: 43gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 7gVitamin A: 800IUCalcium: 600mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly with a splash of milk to restore creaminess.

Tried this recipe?

Let us know how it was!