Creamy Honey Pepper Chicken Mac (Print View)

Mac and cheese meets honey-glazed pepper chicken with creamy, savory, and spicy notes in every bite.

# Components:

→ Mac and Cheese

01 - 2 cups elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt, to taste
11 - Black pepper, to taste

→ Honey Pepper Chicken

12 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
13 - 1 cup buttermilk
14 - 1 cup all-purpose flour
15 - 1 teaspoon paprika
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - Vegetable oil, for frying

→ Honey Pepper Glaze

19 - 1/3 cup honey
20 - 1 tablespoon soy sauce
21 - 1 teaspoon cracked black pepper
22 - 1/2 teaspoon red pepper flakes (optional)

→ Garnish

23 - Fresh parsley, chopped (optional)
24 - Additional black pepper (optional)

# Directions:

01 - Combine buttermilk and chicken pieces in a bowl. Cover and refrigerate for at least 20 minutes.
02 - In a separate bowl, whisk together flour, paprika, salt, and black pepper.
03 - Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Remove chicken from marinade, dredge in seasoned flour, shaking off excess. Fry in batches for 4–5 minutes per side until golden and crisp. Drain on a plate lined with paper towels.
04 - Combine honey, soy sauce, cracked black pepper, and red pepper flakes in a small saucepan. Simmer over low heat for 2–3 minutes, stirring frequently. Toss fried chicken in glaze until pieces are fully coated.
05 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
06 - Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1–2 minutes. Gradually pour in milk and heavy cream, whisking constantly until smooth. Lower heat, add cheddar and mozzarella, and stir until cheese melts completely. Season with garlic powder, onion powder, salt, and black pepper.
07 - Add cooked macaroni to the cheese sauce. Gently fold to coat all macaroni evenly.
08 - Spoon cheesy macaroni into individual bowls. Top with glazed chicken. Garnish with chopped parsley and extra black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour
  • Perfect balance between creamy cheese and crispy chicken
  • Satisfies sweet spicy and savory cravings all at once
  • Crowd-friendly and easy to double
  • Every bite feels indulgent yet homey
02 -
  • High in protein and calcium
  • Seriously kid approved
  • Freezes beautifully for make-ahead comfort food
03 -
  • Letting the buttermilk soak happen for the full twenty minutes truly makes the chicken tender
  • For the smoothest cheese sauce always sift the flour first
  • When making the glaze keep the heat low to avoid burning the honey

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