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This creamy honey pepper chicken mac and cheese combines two comfort food favorites into one irresistible dish. The sweet and spicy glazed chicken pairs perfectly with the rich, cheesy pasta for a meal that satisfies both kids and adults alike.
I first created this recipe when my teenagers had friends over for a study session. It was such a hit that it became our Friday night tradition. The empty plates and requests for seconds tell me everything I need to know.
Ingredients
- Elbow macaroni: Forms the foundation of this dish. Look for a quality brand that holds its shape when cooked
- Butter and flour: Create the roux that thickens your cheese sauce beautifully
- Whole milk and heavy cream: Provide richness. The combination creates the perfect velvety texture
- Cheddar cheese: Brings the classic sharp flavor
- Mozzarella: Adds that stretchy pull everyone loves
- Chicken breasts: Should be fresh and cut uniformly for even cooking
- Buttermilk: Tenderizes the chicken and helps the coating adhere
- Honey: Creates the sweet base for our glaze. Local honey works wonderfully here
- Soy sauce: Adds umami depth to balance the sweetness
- Cracked black pepper: Provides the signature peppery kick that makes this dish special
Step-by-Step Instructions
- Marinate the Chicken:
- Soak your chicken pieces in buttermilk for at least 20 minutes or up to overnight in the refrigerator. This process not only adds flavor but ensures your chicken stays juicy after frying. The acidity in the buttermilk breaks down the proteins for maximum tenderness.
- Prepare the Coating:
- Mix your flour with paprika, salt, and black pepper in a shallow dish. This seasoned coating will create a crispy exterior that stands up to the glaze. Make sure to mix thoroughly so the spices are evenly distributed throughout the flour.
- Fry to Perfection:
- Heat about half an inch of oil in a heavy skillet until it reaches 350°F. Dredge each piece of chicken in the flour mixture, pressing gently to ensure good coverage. Shake off excess and carefully place in the hot oil. Fry until golden brown and the internal temperature reaches 165°F, typically 4 minutes per side.
- Create the Honey Pepper Glaze:
- In a small saucepan, combine honey, soy sauce, freshly cracked black pepper, and red pepper flakes if using. Simmer gently for 2 to 3 minutes, allowing the flavors to meld. The consistency should coat the back of a spoon but still pour easily.
- Cook the Pasta:
- Boil your macaroni in heavily salted water until just al dente, about 1 minute less than package directions. The pasta will continue cooking slightly when mixed with the hot cheese sauce, so slightly undercooking prevents mushiness.
- Make the Cheese Sauce:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for about 2 minutes until it smells nutty and turns slightly golden. Gradually pour in milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer until thickened. Remove from heat and stir in cheeses until completely melted.
- Assemble Your Masterpiece:
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Transfer to serving bowls, top with the glazed chicken pieces, and finish with an extra drizzle of honey pepper sauce if desired.
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The first time I made this dish, my son who normally picks the chicken out of everything actually asked for more. The honey pepper glaze completely transformed how he felt about chicken in pasta dishes. Now it's the only way he will eat it.
Perfect Cheese Selection
The cheese blend in this recipe is crucial for both flavor and texture. Sharp cheddar provides the classic mac and cheese taste we all love, while mozzarella adds that Instagram-worthy cheese pull. For an even more complex flavor profile, try substituting a portion of the cheddar with smoked gouda or pepper jack for an extra kick. Just make sure to grate your cheese from a block rather than using pre-shredded varieties, which contain anti-caking agents that can make your sauce grainy.
Make It Ahead
This honey pepper chicken mac and cheese works beautifully as a make-ahead meal. Prepare the components separately and store in the refrigerator for up to two days. The mac and cheese can be reheated on the stovetop with a splash of milk to restore its creamy consistency. For the chicken, store it unglazed, then reheat in a 350°F oven for 10 minutes until crispy again. Warm the glaze separately and toss with the chicken just before serving for the perfect texture combination.
Customization Options
This recipe welcomes creative adaptations to suit your taste preferences. For a spicier version, increase the red pepper flakes or add a dash of cayenne to the chicken coating. Vegetable lovers can fold in steamed broccoli, peas, or roasted red peppers to add color and nutrition. For a crunchy contrast, try topping the finished dish with buttery toasted panko breadcrumbs or crushed potato chips. The versatility of this dish means you can reinvent it slightly each time you make it.
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This recipe brings joy to our table every time—it's a guaranteed crowd-pleaser!
Frequently Asked Questions
- → Can I bake this dish instead of cooking it on the stovetop?
Yes! After combining the macaroni with cheese sauce, transfer to a baking dish, top with additional cheese, and bake at 350°F for 15-20 minutes until bubbly. Add the glazed chicken just before serving.
- → Is there a way to make this dish less spicy?
Absolutely. Omit the red pepper flakes in the glaze and reduce the black pepper to suit your taste preferences. You can also add a little more honey to balance the heat.
- → Can I use pre-cooked or rotisserie chicken?
Yes! Skip the buttermilk soak and frying steps. Simply cut cooked chicken into bite-sized pieces, warm them, and toss in the honey pepper glaze before adding to the mac and cheese.
- → What can I substitute for buttermilk?
Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened.
- → How can I make this dish ahead of time?
Prepare the mac and cheese and the chicken separately. Refrigerate for up to 2 days. Reheat the mac and cheese with a splash of milk on the stovetop, and quickly warm the chicken in the oven before combining.
- → What sides pair well with this dish?
A simple green salad, steamed broccoli, or garlic bread complement this rich dish perfectly. For a complete meal, consider adding roasted vegetables like asparagus or Brussels sprouts.