Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe

Introduction

This Creamy Honey Pepper Chicken Mac and Cheese Delight combines velvety smooth mac and cheese with crispy, honey-glazed pepper chicken. It’s a perfect balance of creamy, crunchy, sweet, and spicy flavors that’s sure to satisfy your comfort food cravings.

Ingredients

• 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
• 1/2 cup mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 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
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• For the Honey Pepper Glaze:
• 1/3 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon cracked black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: In a bowl, soak the chicken pieces in buttermilk for at least 20 minutes. In another bowl, mix flour, paprika, salt, and black pepper. Heat vegetable oil in a pan over medium heat. Remove the chicken from the buttermilk, dredge it in the flour mixture, and shake off excess. Fry chicken pieces until golden brown and crispy, about 4-5 minutes per side. Place on a paper towel-lined plate.
2. Step 2: In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes if using. Simmer over low heat for 2-3 minutes, stirring frequently. Toss the crispy chicken in the glaze to coat evenly.
3. Step 3: Cook the elbow macaroni according to package instructions. Drain and set aside. In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes until golden brown. Slowly add milk and heavy cream, whisking continuously until smooth. Reduce heat to low and stir in cheddar and mozzarella cheeses until melted. Season with garlic powder, onion powder, salt, and pepper.
4. Step 4: Mix the cooked macaroni into the cheese sauce until every noodle is coated. Spoon the mac and cheese into serving bowls. Top with the honey pepper glazed chicken. Garnish with fresh parsley or extra black pepper if desired.

Tips & Variations

• Use freshly grated cheese to prevent a grainy sauce from anti-caking agents in pre-shredded cheese.
• Don’t overcook the pasta; keep it al dente to avoid mushiness in the sauce.
• Fry chicken in batches to maintain hot oil and ensure crispiness.
• Adjust the sweetness and spice of the glaze by varying honey, black pepper, or red pepper flakes to your taste.
• Reheat chicken in the oven or air fryer to keep it crispy instead of soggy.

Storage

Store the mac and cheese and chicken separately in airtight containers. The mac and cheese will keep for 3-4 days in the refrigerator; add a splash of milk when reheating to restore creaminess. The crispy chicken can be stored for 2-3 days and is best reheated in the oven or air fryer to maintain its crunch. Mac and cheese can be frozen for up to 2 months; thaw overnight and reheat on the stove with extra milk. Freezing fried chicken is not recommended as it may lose its crisp coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta for the mac and cheese?

Yes, any small pasta shape like shells, penne, or rotini works well, but elbow macaroni is traditional and holds the sauce nicely.

How spicy is this dish?

The spice level comes mainly from cracked black pepper and optional red pepper flakes. You can adjust these amounts to make the dish milder or spicier according to your preference.

Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe

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★★★★★

4.7 from 126 reviews

This Creamy Honey Pepper Chicken Mac and Cheese Delight perfectly combines velvety smooth mac and cheese with crispy, honey-glazed pepper chicken. The dish delivers a delicious balance of creamy, crunchy, sweet, and spicy flavors, making it ideal for comforting weeknight dinners or special occasions.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 1/2 cup mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 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
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

For the Honey Pepper Glaze:

• 1/3 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon cracked black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Chicken: Soak chicken pieces in buttermilk for at least 20 minutes to tenderize. In another bowl, mix flour with paprika, salt, and black pepper. Heat vegetable oil in a pan over medium heat. Remove chicken from buttermilk, dredge in flour mixture, shaking off excess. Fry chicken pieces for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
2. Make the Honey Pepper Glaze: In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes (if using). Simmer over low heat for 2-3 minutes, stirring frequently to blend flavors and slightly thicken the glaze. Toss the fried chicken in the glaze, coating each piece evenly.
3. Cook the Macaroni and Cheese Sauce: Cook elbow macaroni according to package instructions until al dente, then drain. In a saucepan over medium heat, melt butter and whisk in flour, cooking for 1-2 minutes until golden brown. Gradually whisk in whole milk and heavy cream until smooth. Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and creamy. Season with garlic powder, onion powder, salt, and pepper.
4. Assemble the Dish: Combine the cooked macaroni with the cheese sauce, ensuring full coating. Spoon mac and cheese into serving bowls. Top with honey pepper glazed chicken pieces. Optionally garnish with fresh parsley or extra cracked black pepper. Serve immediately and enjoy the harmonious blend of creamy, crispy, sweet, and spicy flavors.

Notes

• Use freshly grated cheese instead of pre-shredded for a smoother sauce texture.
• Do not overcook the pasta to maintain an al dente texture that holds well in the cheese sauce.
• Fry chicken in batches to avoid overcrowding the pan and ensure crispiness.
• Adjust the honey and spice levels in the glaze to suit your taste preferences.
• Reheat leftover chicken in the oven or air fryer to keep it crispy.
• Store mac and cheese and chicken separately; mac and cheese can be refrigerated for 3-4 days and frozen for up to 2 months, while fried chicken is best consumed fresh or refrigerated for 2-3 days.

Keywords: mac and cheese, honey pepper chicken, creamy mac and cheese, fried chicken, comfort food, cheesy pasta, homemade mac and cheese, crispy chicken, honey glaze