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A close-up featured image showcasing creamy Honey Pepper Chicken Mac and Cheese with visible chicken and pepper flakes.

Irresistible Honey Pepper Chicken Mac and Cheese

This Honey Pepper Chicken Mac and Cheese combines creamy, cheesy mac and cheese with sweet and spicy honey pepper chicken for an unforgettable flavor experience. It's a comforting and delicious meal that's easy to make and sure to satisfy any craving.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon red pepper flakes optional
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional
  • 1 lb elbow macaroni
  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 4 cups shredded cheese cheddar, Gruyere, and Monterey Jack mix
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large bowl
  • small bowl
  • Large skillet or wok
  • Large pot or Dutch oven
  • whisk
  • Spoon
  • Cheese grater
  • colander
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. In a bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, black pepper, red pepper flakes (if using), garlic, and ginger.
  2. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
  3. In a small bowl, whisk together the cornstarch and water until smooth.
  4. Heat the olive oil in a large skillet or wok over medium-high heat.
  5. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes).
  6. Pour the cornstarch slurry into the skillet with the chicken. Stir well and let the sauce simmer for 1-2 minutes, or until it thickens slightly and becomes glossy. Remove from heat and set aside.
  7. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  8. In a large pot or Dutch oven, melt the butter over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly golden.
  10. Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth and begins to thicken.
  11. Stir in the salt, pepper, and nutmeg (if using). Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is thickened and coats the back of a spoon.
  12. Remove the pot from the heat and stir in the shredded cheese and Parmesan cheese, a handful at a time, until melted and smooth. Keep stirring until everything is perfectly combined.
  13. Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
  14. Gently fold the honey pepper chicken into the mac and cheese. Be careful not to overmix, or the chicken will break apart.
  15. Sprinkle with sesame seeds and chopped green onions, if desired.
  16. Serve immediately.

Notes

For best results, use a blend of cheeses for the mac and cheese, such as cheddar, Gruyere, and Monterey Jack. Grate your own cheese for a smoother sauce. You can prepare the mac and cheese and honey pepper chicken separately ahead of time and combine them when ready to serve. Store leftovers in the refrigerator for up to 3 days.