Save This Creamy Honey Pepper Chicken Mac and Cheese Delight is all about turning familiar comfort food into something memorable and crave-worthy. Velvety mac and cheese envelopes every bite while crispy chicken gets drenched in a sweet peppery glaze. This is the dish that always wins at my table whether for Sunday dinner or when someone needs cheering up.
I came up with this when my kids argued between fried chicken and mac and cheese. Now it is their favorite family tradition and disappears incredibly fast.
Ingredients
- Elbow macaroni: Two cups are classic for sturdy bite and cheese absorption. Choose bronze-cut for best sauce cling
- Butter: Use good quality for a rich roux and flavor base
- All-purpose flour: Helps achieve creamy thickness in the cheese sauce. Look for unbleached for a cleaner taste
- Whole milk: A foundation for creaminess. The freshest possible makes the difference
- Heavy cream: Richness booster. Enhances the silky mouthfeel
- Shredded cheddar cheese: Two cups for classic tang and melt. Sharp cheddar brings boldness
- Mozzarella cheese: Melts beautifully and amplifies the cheese pull
- Garlic powder and onion powder: Add background savoriness. Fresh spices will shine brightest
- Salt and pepper: Fundamental for balancing flavor throughout the dish
- Boneless skinless chicken breasts: Choose plump portions for juiciness
- Buttermilk: Tenderizes chicken and aids breading adherence. Cultured buttermilk is ideal
- Paprika: Smoky undertones while enhancing breading color
- Vegetable oil: Select a neutral oil with high smoke point for perfect frying
- Honey: Floral sweetness balances the pepper
- Soy sauce: Adds umami depth to the glaze
- Cracked black pepper: Essential to wake up all flavors. Use fresh cracked for pop
- Red pepper flakes: Optional for gentle heat and complexity
Instructions
- Prepare the Chicken:
- Soak the chicken pieces in buttermilk for at least twenty minutes to ensure maximum tenderness and flavor absorption. In another bowl stir together the flour paprika salt and black pepper making sure the mix is evenly colored from the spices. Pour vegetable oil into a deep skillet or pan until it is about one and a half inches deep. Heat on medium until hot but not smoking. You can test the temperature by dropping in a bit of flour and looking for an immediate sizzle. Dredge each buttermilk-coated chicken piece in your flour mixture covering thoroughly then gently shake off the excess so each piece fries up crisp not doughy. Carefully place chicken in the hot oil keeping pieces spaced apart for even browning. Fry about four minutes per side without crowding the pan. Each piece should be golden brown and crisp all around. Use tongs to transfer to a paper towel-lined plate which removes excess oil and keeps the crust light.
- Make the Honey Pepper Glaze:
- In a small saucepan combine the honey soy sauce cracked black pepper and red pepper flakes if you want it spicy. Place on low heat and let it gently simmer for two to three minutes so the flavors meld but the honey does not scorch. Remove from heat and pour over the hot crispy chicken pieces. Toss the chicken gently so every bit is glazed and shiny without losing that crunch.
- Cook the Macaroni and Cheese Sauce:
- Bring a large pot of water to boil and salt it generously. Add elbow macaroni and cook according to package directions stirring a few times. Drain immediately so there is no mushiness and set aside. Melt butter in a clean saucepan over medium heat. Once melted add flour and whisk vigorously for about two minutes just until it smells nutty and loses its raw edge. Lower the heat a bit and start pouring in the milk and heavy cream slowly while whisking constantly. This keeps lumps away and makes the sauce glossy. When the liquid thickens and coats the back of a spoon start adding the cheddar and mozzarella cheeses a handful at a time. Let each addition melt completely before adding more. Stir often so nothing sticks. Sprinkle in the garlic powder onion powder salt and pepper tasting as you go until you get your perfect cheesy blend.
- Assemble the Dish:
- Fold the drained macaroni into the cheese sauce making sure each piece is thoroughly coated. Let it sit over low heat for a minute or two so the flavors meld. Divide the mac and cheese into bowls or onto plates keeping it piping hot. Pile the honey pepper glazed chicken right on top of the mac and cheese letting a little glaze drizzle into the cheese if you like. Sprinkle with fresh parsley or a little more black pepper for a finishing touch.
Save The star for me is always the crispy honey pepper chicken. My husband once insisted on extra sauce and now our whole family uses the glaze for dipping everything. I never forget the crunch when the pieces go on top.
Storage Tips
Store leftovers in airtight containers once completely cooled. Mac and cheese keeps for up to three days in the fridge and reheats best with a splash of milk stirred in. Chicken is best kept separate and crisped up in a hot oven before serving again. This dish also freezes well in portions. Let it thaw overnight and warm on the stove for best texture.
Ingredient Substitutions
Chicken thighs work great for juicier bites. For a shortcut you can use pre-cooked rotisserie chicken and toss in the glaze but you will lose the crunch. Swap cheddar for fontina or gouda for extra luxe cheese flavor. Non-dairy milk and vegan cheese can be substituted if needed though the sauce texture will be slightly less creamy.
Serving Suggestions
This is a meal on its own but pairs beautifully with crisp green salads tart pickles or roasted broccoli. Add a side of garlic bread for extra comfort if hosting friends. Top the bowl with fresh chives or jalapeno slices if you are seeking a little more zing.
Cultural and Historical Context
Mac and cheese is rooted in both European and Southern US traditions. Honey and pepper glazes show up in Korean and Southern comfort food. This recipe takes cues from classic soul food with a personal twist adding a sweet heat element for modern family tables.
Seasonal Adaptations
In spring stir in fresh peas or asparagus to brighten up the base. Use smoked paprika in fall for a bit of warmth. Make mini portions for parties using ramekins or muffin tins.
Save Best tip is to serve immediately for perfect creaminess. Chicken can be made ahead and crisped in the oven. Do not be shy with the black pepper in the glaze.