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Emily Garcia

Honey Pepper Chicken Mac and Cheese

This Honey Pepper Chicken Mac and Cheese combines ultra-creamy baked macaroni with crispy chicken pieces tossed in a sweet, sticky, and spicy honey pepper glaze. Rich, indulgent, and perfectly balanced, it’s an elevated comfort food dinner that’s bold, satisfying, and crowd-pleasing.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Comfort Food, Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Baked Macaroni and Cheese Base
  • 1 lb elbow macaroni or shell pasta about 450 g
  • 1/4 cup unsalted butter about 55 g
  • 1/4 cup all-purpose flour about 30 g
  • 3 cups whole milk warmed; about 720 ml
  • 1/2 tsp dry mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese about 220 g
  • 1 cup shredded Gruyere or Monterey Jack cheese about 110 g
Honey Pepper Chicken Topping
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes; about 680 g
  • 1 cup all-purpose flour for dredging; about 120 g
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • vegetable oil for frying
Hot Honey Glaze
  • 1/2 cup honey about 170 g
  • 2 tbsp apple cider vinegar about 30 ml
  • 1 tsp red pepper flakes adjust to taste
  • 1/2 tsp garlic powder

Equipment

  • medium saucepan
  • large pot
  • 9 x 13 inch baking dish
  • Heavy-bottomed frying pan or Dutch oven
  • whisk
  • tongs
  • measuring cups and spoons

Method
 

  1. Cook the macaroni in salted water 1-2 minutes less than package directions (al dente). Drain and set aside.
  2. Cut the chicken into cubes. Toss with flour, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  3. Preheat oven to 375°F (190°C). Grease a 9 x 13 inch baking dish.
  4. Melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  5. Gradually whisk in warm milk and cook, whisking constantly, until thickened (about 5-7 minutes). Stir in dry mustard, salt, and pepper.
  6. Remove from heat and stir in shredded cheeses until fully melted and smooth.
  7. Heat about 1 inch of oil to ~350°F (175°C). Fry chicken in batches until golden and cooked through (165°F / 74°C). Drain.
  8. Simmer honey, apple cider vinegar, red pepper flakes, and garlic powder for ~2 minutes until slightly reduced. Toss chicken in glaze.
  9. Mix macaroni with cheese sauce, transfer to baking dish, and bake 15-20 minutes until bubbly and lightly golden.
  10. Rest 5 minutes, then top servings with honey pepper chicken right before serving.

Notes

For best texture, add the honey pepper chicken just before serving. Shred your own cheese for a smoother sauce, and avoid boiling the cheese sauce after adding cheese to prevent graininess. Adjust red pepper flakes to control heat.