Description
Creamy Honey Pepper Chicken Mac and Cheese is a comforting, flavorful twist on the classic macaroni and cheese dish. Tender chicken breast or thighs are seasoned and seared, then glazed with a sweet and peppery honey pepper sauce. Combined with a rich, creamy cheese sauce made from sharp cheddar, mozzarella, and Parmesan, and mixed with perfectly cooked macaroni, this dish offers a perfect balance of savory, sweet, and spicy flavors in every bite.
Ingredients
Scale
For the Chicken:
- 1 lb chicken breast or thighs, sliced thin
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the Honey Pepper Glaze:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1/2 tsp apple cider vinegar
For the Mac and Cheese:
- 12 oz elbow macaroni or shells
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and set aside to use later in the recipe.
- Season and cook the chicken: Toss the sliced chicken with black pepper, smoked paprika, and garlic powder to evenly coat. Heat olive oil in a skillet over medium-high heat, then add the chicken. Sear until the chicken turns golden brown and is cooked through, approximately 6 to 7 minutes. Remove the chicken from the pan and set aside.
- Make the honey pepper glaze: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Simmer the mixture over medium heat for 2 to 3 minutes or until it thickens slightly. Toss this glaze with the cooked chicken to coat it well.
- Make the cheese sauce: In a large pot, melt butter over medium heat. Stir in the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the milk and heavy cream while whisking constantly to ensure smoothness. Continue cooking and whisking until the sauce thickens, about 3 to 4 minutes.
- Add the cheese: Reduce the heat to low and stir in the shredded cheddar, mozzarella, and grated Parmesan cheese. Stir until all the cheese melts fully and the sauce becomes silky smooth. Season the cheese sauce with salt and pepper to taste.
- Combine everything: Fold the cooked pasta and the honey pepper-glazed chicken into the cheese sauce. Stir thoroughly to coat all ingredients evenly. Heat the combined dish for an additional minute or two to allow the flavors to meld together before serving.
Notes
- Use freshly grated cheese for a smoother and creamier sauce as pre-shredded cheese often contains anti-caking agents that can affect texture.
- Do not skip the honey pepper glaze; it is the unique flavor component that elevates this classic dish.
- If the cheese sauce thickens too much after combining the ingredients, thin it out by adding a little milk while stirring.
- If the sauce becomes grainy, gently reheat over low heat and stir constantly to prevent curdling.
- Using chicken thighs will provide juicier results compared to breasts. Be careful not to overcook the chicken, especially if using breasts.
- If the dish tastes too sweet, balance it by adding extra black pepper or a splash of vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey pepper chicken, mac and cheese, creamy mac and cheese, chicken pasta, comfort food, cheesy chicken pasta, honey glaze
