Introduction

Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting twist on the classic mac and cheese. This dish features crispy honey-glazed chicken pieces atop rich, cheesy pasta, combining sweet, spicy, and savory flavors in every bite. Perfect for a cozy family dinner or a special weekend treat.

A white bowl filled with creamy, yellow macaroni and cheese forms the base layer, topped with several golden-brown breaded cauliflower bites that have a crispy texture. A smooth, light beige sauce is drizzled over the cauliflower, and small green herbs are sprinkled on top, adding a fresh touch. The white marbled surface beneath the bowl complements the dish's warm colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

1/3 cup honey

1 tablespoon soy sauce

1 teaspoon cracked black pepper

1/2 teaspoon red pepper flakes (optional)

Instructions

Step 1: Soak the chicken pieces in buttermilk for at least 20 minutes to tenderize and add flavor.

Step 2: In a bowl, combine 1 cup all-purpose flour, paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper for the coating.

Step 3: Heat vegetable oil in a pan over medium heat, enough for shallow frying.

Step 4: Dredge each chicken piece in the flour mixture, shaking off any excess flour.

Step 5: Fry the chicken pieces for about 4-5 minutes per side until golden brown and crispy. Place cooked chicken on a paper towel-lined plate to drain excess oil.

Step 6: To make the honey pepper glaze, combine honey, soy sauce, cracked black pepper, and red pepper flakes in a small saucepan.

Step 7: Simmer the glaze over low heat for 2-3 minutes, stirring frequently until slightly thickened.

Step 8: Toss the crispy chicken pieces in the glaze until they are evenly coated.

Step 9: Cook the elbow macaroni according to package instructions. Drain and set aside.

Step 10: In a separate saucepan, melt butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to form a roux.

Step 11: Gradually whisk in whole milk and heavy cream, stirring constantly to avoid lumps.

Step 12: Reduce heat and stir in shredded cheddar and mozzarella cheese until melted and smooth.

Step 13: Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste.

Step 14: Mix the cooked macaroni into the cheese sauce until well combined.

Step 15: Spoon the creamy mac and cheese into serving bowls.

Step 16: Top each serving with honey pepper glazed chicken pieces.

Step 17: Garnish with fresh parsley or extra black pepper if desired, and serve warm.

Tips & Variations

For extra crispy chicken, double dredge by dipping chicken back into buttermilk then flour before frying.

Swap cheddar and mozzarella for a mix of gruyere and gouda for a richer cheese sauce.

Add steamed broccoli or peas to the mac and cheese for added nutrition and color.

If you prefer less spice, omit the red pepper flakes in the glaze.

FAQs

Can I use different pasta for this recipe?

Yes, feel free to substitute elbow macaroni with other short pasta types like shells, rotini, or penne. Just adjust cooking time according to the package instructions.

How can I make this recipe gluten-free?

Use gluten-free flour for dredging the chicken and a gluten-free all-purpose flour blend for the roux. Also, ensure your soy sauce is gluten-free or substitute with tamari.