If you’re on the hunt for a dish that feels like a warm hug on a plate, then you absolutely have to try the Honey Pepper Chicken Mac and Cheese Recipe. This incredible comfort food masterpiece brings together crispy, tender chicken bathed in a sweet and spicy honey pepper sauce, layered over a rich, creamy mac and cheese that’s bursting with cheesy goodness. It’s the perfect balance of flavors and textures that will have everyone at the table asking for seconds—and trust me, it’s a recipe that’s just as fun to make as it is to eat.
Ingredients You’ll Need
The beauty of this Honey Pepper Chicken Mac and Cheese Recipe lies in its simple yet powerful ingredients. Each one plays a crucial role—from the buttermilk-marinated chicken that ensures juicy tenderness to the blend of sharp cheddar and melty mozzarella creating that irresistible cheesy sauce. Every element adds its own touch of flavor, texture, or color to make this dish truly unforgettable.
- 1 lb chicken breasts: Cut into bite-sized pieces for perfect frying and saucing.
- 1 cup buttermilk: Used to marinate the chicken, making it wonderfully moist and tender.
- 1 cup flour: Helps create the crispy coating when frying the chicken.
- 1 teaspoon salt: Enhances all the flavors in the chicken and mac and cheese.
- 1/2 teaspoon black pepper: Adds a gentle kick to the coating and overall dish.
- Oil for frying: Essential for achieving golden, crispy chicken pieces.
- 1/4 cup honey: Brings sweetness that balances the peppery sauce perfectly.
- 1/4 cup soy sauce: Adds depth and a savory umami punch to the honey pepper sauce.
- 1 tablespoon cracked black pepper: Gives the sauce its signature spicy heat.
- 1 tablespoon apple cider vinegar: Lends a tangy brightness to the sauce.
- 1 tablespoon cornstarch: Thickens the sauce to a luscious consistency.
- 1/4 cup water: Blends with cornstarch for the perfect sauce texture.
- 8 oz elbow macaroni: The classic pasta base that holds the creamy cheese well.
- 2 tablespoons butter: Starts the roux, adding richness to the cheese sauce.
- 2 tablespoons flour: Thickens the milk into a smooth, creamy sauce.
- 2 cups milk: Provides the creamy base for the cheesy sauce.
- 2 cups shredded cheddar cheese: Sharp, melty, and packed with flavor.
- 1/2 cup shredded mozzarella cheese: Adds stretchy, gooey goodness to the mac and cheese.
- Salt and pepper to taste: For final seasoning perfection.
How to Make Honey Pepper Chicken Mac and Cheese Recipe
Step 1: Marinate the Chicken
Start by placing your bite-sized chicken pieces into a bowl with the buttermilk and let them soak for at least 30 minutes. This step ensures the chicken stays juicy and tender on the inside, giving you that amazing texture contrast once fried.
Step 2: Prepare the Crispy Coating
Mix together the flour, salt, and black pepper in a shallow dish. This simple blend forms the crust that will crisp up beautifully when fried, locking in moisture and flavor.
Step 3: Fry the Chicken
Heat oil in a deep skillet or pan over medium-high heat. Then dredge each piece of marinated chicken in the flour mixture, making sure it’s fully coated. Fry the chicken until golden brown and cooked through, around 4-5 minutes per batch. Place on paper towels to drain any excess oil.
Step 4: Make the Honey Pepper Sauce
In a saucepan, combine honey, soy sauce, cracked black pepper, and apple cider vinegar. Bring to a gentle simmer over medium heat to marry those flavors into a sweet, tangy, and spicy sauce that perfectly complements the crispy chicken.
Step 5: Thicken the Sauce
Mix cornstarch and water in a small bowl until smooth. Slowly whisk this mixture into the simmering sauce and cook for 2-3 minutes until thick and glossy. Remove from heat and set aside.
Step 6: Cook the Macaroni
Cook the elbow macaroni according to the package instructions until al dente. Drain it well and set aside, ready to soak up all that cheesy goodness.
Step 7: Prepare the Cheese Sauce
In a separate saucepan, melt butter over medium heat, then stir in the flour to form a roux. Cook this mixture for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk, continuing to cook and stir until thickened to a creamy sauce.
Step 8: Add the Cheese
Remove the sauce from heat and stir in shredded cheddar and mozzarella cheeses until they melt fully and combine into a luscious, smooth cheese sauce. Season with salt and pepper to taste, then gently fold in the cooked macaroni until everything is evenly coated.
Step 9: Assemble the Dish
Toss the golden fried chicken pieces in the thickened honey pepper sauce. Serve the saucy chicken right over the creamy mac and cheese, creating a harmonious dish where every bite offers a perfect balance of savory, sweet, and spicy flavors.
How to Serve Honey Pepper Chicken Mac and Cheese Recipe
Garnishes
Sprinkle fresh chopped parsley or green onions on top for a burst of color and freshness that cuts through the richness. If you like a little extra heat, adding a few red pepper flakes can step up the spicy element beautifully.
Side Dishes
This dish is hearty on its own but pairs wonderfully with crisp, simple sides like a green salad tossed in lemon vinaigrette or roasted seasonal vegetables. The lightness of these sides balances the richness of the mac and cheese and the saucy chicken.
Creative Ways to Present
For a fun twist, serve this Honey Pepper Chicken Mac and Cheese Recipe in individual ramekins or cast-iron skillets straight from the oven. You can even top it with extra cheese and broil briefly for a golden, bubbly crust that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
Let the dish cool completely before transferring leftovers to an airtight container. Stored in the fridge, it will stay delicious for up to 3 days. This way, you can enjoy the magic of Honey Pepper Chicken Mac and Cheese Recipe even on busy days.
Freezing
If you want to save it for longer, freezing is a great option. Pack the cooled dish into freezer-safe containers and freeze for up to 2 months. Just be sure to thaw thoroughly overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the cheese sauce creamy and smooth. You can add a splash of milk if the sauce thickens too much during reheating.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar and mozzarella offer great flavor and meltiness, you can mix in gouda, pepper jack, or even a little parmesan for a unique twist. Just make sure to pick cheeses that melt well.
Is it possible to bake this dish instead of frying the chicken?
Yes! For a lighter version, you can bake the flour-coated chicken on a greased baking sheet at 400°F for about 20-25 minutes or until crispy and cooked through. Just keep an eye on it to prevent drying out.
Can this recipe be made gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free alternative in both the chicken coating and the cheese sauce roux, and use gluten-free elbow macaroni. It’s a delicious way to enjoy the dish without gluten concerns.
How spicy is the Honey Pepper Chicken? Can I adjust it?
The cracked black pepper adds a moderate spicy kick, but you can easily adjust the heat by reducing the amount of pepper or adding some mild chili powder if you prefer more heat. It’s all about what suits your taste buds.
Can I prepare parts of this recipe in advance?
Yes, you can marinate the chicken up to 24 hours ahead and make the cheese sauce in advance. Store separately and reheat when ready to assemble for a quicker cooking experience on mealtime.
Final Thoughts
This Honey Pepper Chicken Mac and Cheese Recipe is a total game-changer that combines cozy, familiar comfort with a fun, exciting flavor twist. It’s perfect for family dinners, casual get-togethers, or anytime you want a little extra indulgence. So go ahead, give it a try—you might just find your new favorite meal that everyone will rave about!
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Honey Pepper Chicken Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Honey Pepper Chicken Mac and Cheese combines crispy fried chicken tossed in a sweet and spicy honey pepper sauce, served atop creamy, cheesy macaroni. The dish features tender chicken marinated in buttermilk, coated in a seasoned flour mixture, deep-fried to golden perfection, and paired with a rich homemade mac and cheese. The honey pepper sauce adds a tangy, peppery glaze that elevates this comforting classic to a flavorful new level.
Ingredients
Chicken
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Honey Pepper Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon cracked black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Mac and Cheese
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Place the bite-sized chicken breasts in a bowl and cover with buttermilk. Let it marinate for at least 30 minutes to tenderize the meat and add flavor.
- Prepare the Flour Mixture: In a separate bowl, combine flour, salt, and black pepper. This seasoned flour will coat the chicken and create a crispy exterior when fried.
- Fry the Chicken: Heat a deep skillet with enough oil for deep frying over medium-high heat. Remove chicken pieces from the buttermilk, dredge thoroughly in the flour mixture, and fry until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels to remove excess oil.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, soy sauce, cracked black pepper, and apple cider vinegar. Simmer the mixture over medium heat until it begins to bubble and blend, about 3-4 minutes.
- Thicken the Sauce: Mix cornstarch and water in a small bowl to create a slurry. Slowly add this to the simmering sauce while stirring continuously. Cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Cook the Macaroni: Boil water in a large pot and cook the elbow macaroni according to package instructions (usually 8-10 minutes) until al dente. Drain and set aside.
- Prepare the Mac and Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes, stirring constantly to avoid browning.
- Add Milk and Cheese: Gradually whisk in milk, bringing the mixture to a gentle simmer. Continue stirring until the sauce thickens, about 5 minutes. Remove from heat and stir in shredded cheddar and mozzarella cheese until fully melted and smooth. Season with salt and pepper to taste.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until well coated and creamy.
- Assemble and Serve: Toss the fried chicken pieces in the honey pepper sauce until evenly coated. Serve the sauced chicken over a bed of creamy mac and cheese for a rich and flavorful meal.
Notes
- For extra crispy chicken, double dredge the chicken pieces by dipping them again in buttermilk and flour before frying.
- Use freshly cracked black pepper for a more robust pepper flavor in the sauce.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the honey pepper sauce.
- You can substitute half-and-half for milk in the cheese sauce for an even creamier texture.
- Be careful not to overcook the macaroni; it should be al dente to avoid becoming mushy when mixed with cheese sauce.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
