Honey Pepper Chicken Mac and Cheese Recipe

Introduction

Honey Pepper Chicken Mac and Cheese combines tender, honey-peppered chicken with creamy, cheesy pasta for a comforting meal that’s perfect for any night. This dish offers a delightful balance of sweet and spicy flavors wrapped in a rich, velvety cheese sauce.

Ingredients

• 2 cups elbow macaroni
• 1 lb chicken breast, diced
• 2 tablespoons honey
• 1 tablespoon black pepper (to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 cups shredded cheddar cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• Salt, to taste
• Green onions, chopped (for garnish)

Instructions

1. Step 1: Boil a large pot of salted water and cook the elbow macaroni according to package instructions. Drain and set aside.
2. Step 2: In a bowl, combine the diced chicken, honey, black pepper, paprika, garlic powder, and salt. Toss to coat the chicken evenly.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
4. Step 4: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
5. Step 5: Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
6. Step 6: Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
7. Step 7: Add the cooked macaroni and chicken to the cheese sauce. Stir well to combine and coat everything evenly.
8. Step 8: Pour the mixture into a greased baking dish, spreading it out evenly.
9. Step 9: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until golden and bubbly.
10. Step 10: Remove from oven, let cool slightly, and garnish with chopped green onions before serving.

Tips & Variations

• Adjust the black pepper amount to control the spice level—start with less if you prefer mild heat.
• Add vegetables like bell peppers or broccoli by sautéing them with the chicken for extra nutrition and color.
• Try a spicy twist by mixing in diced jalapeños or swapping cheddar for pepper jack cheese.
• For extra flavor, stir in crumbled bacon before baking or mix barbecue sauce with the honey for a smoky taste.
• Make it ahead by preparing up to the baking step, refrigerate covered, then bring to room temperature before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions adding a splash of milk to maintain creaminess. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat pasta?

Yes, whole wheat pasta is a healthy substitute and works well in this recipe without compromising flavor.

How can I make this dish lighter?

Use low-fat cheese and milk, and reduce the amount of olive oil to lighten the dish while keeping it creamy.

Honey Pepper Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

Honey Pepper Chicken Mac and Cheese is a comforting and flavorful twist on classic mac and cheese, featuring tender chicken breast marinated in honey and black pepper, combined with a creamy cheddar cheese sauce and elbow macaroni. Baked to golden perfection and topped with fresh green onions, this dish offers a perfect balance of sweet, spicy, and cheesy goodness.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4–6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow macaroni

Chicken and Marinade

• 1 lb chicken breast, diced
• 2 tablespoons honey
• 1 tablespoon black pepper (to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt, to taste

Cooking & Sauce

• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 cups shredded cheddar cheese

Garnish

• Green onions, chopped (for garnish)

Instructions

1. Cook the Pasta: Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken: In a mixing bowl, combine the diced chicken breast with honey, black pepper, paprika, garlic powder, and salt. Mix well to evenly coat the chicken pieces with the marinade.
3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are golden brown and fully cooked through, approximately 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
4. Make the Cheese Sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 2 minutes until it turns lightly golden to form a roux.
5. Add the Milk: Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to stir until the sauce thickens, which takes about 3-5 minutes.
6. Incorporate the Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts smoothly into the sauce.
7. Combine Ingredients: Add the cooked macaroni and the cooked chicken pieces into the cheese sauce. Stir thoroughly to ensure all components are well coated and evenly mixed.
8. Transfer to Baking Dish: Pour the combined mixture into a greased baking dish, spreading it evenly across the surface.
9. Bake: Preheat the oven to 350°F (175°C). Bake the dish for 15-20 minutes until the top is golden and bubbly.
10. Garnish and Serve: Remove the dish from the oven and allow it to cool for a few minutes. Sprinkle chopped green onions on top before serving to add freshness and color.

Notes

• Adjust black pepper quantity to control the heat level according to your preference.
• Add sautéed vegetables like bell peppers or broccoli to enhance nutrition and flavor.
• You can prepare the dish ahead of time; refrigerate before baking and bring to room temperature to ensure even cooking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Reheat leftovers in the oven at 350°F (175°C) or microwave individual portions with a splash of milk to maintain creaminess.

Keywords: Honey Pepper Chicken Mac and Cheese, baked mac and cheese, chicken macaroni, cheesy chicken pasta, comfort food, easy dinner recipe