Description
Honey Pepper Chicken Mac and Cheese brings comfort straight to your dinner table with a creamy, zesty twist that makes weeknight meals seriously delicious. Saucy chicken mingles with cheesy pasta, creating a crowd-pleasing dish your family will devour in minutes.
Ingredients
Scale
Pasta and Cheese Base:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup shredded mozzarella cheese
Seasonings and Binding:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper
Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil
Honey Pepper Glaze:
- ⅓ cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- ½ teaspoon red pepper flakes
Instructions
- Pour 1 cup buttermilk over 2 chicken breasts cut into bite-sized pieces. Let them soak for 30 minutes at room temperature to tenderize and infuse flavor.
- Mix 1 cup flour with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper in a shallow dish for coating your chicken.
- Heat 2 inches of vegetable oil in a large skillet to 350°F. Drain chicken from buttermilk and thoroughly coat each piece in seasoned flour mixture.
- Carefully place floured chicken pieces into hot oil. Fry for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil and keep crispy.
- Combine ⅓ cup honey, 1 tablespoon soy sauce, 1 teaspoon cracked black pepper, and ½ teaspoon red pepper flakes in a small saucepan.
- Simmer honey glaze over low heat for 2 minutes, stirring constantly to prevent burning.
- Roll each piece of hot fried chicken in the honey pepper glaze, ensuring complete coverage.
- Boil 2 cups elbow macaroni in salted water for 8-9 minutes until al dente. Drain and set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour to create a roux.
- Gradually pour 2 cups whole milk and 1 cup heavy cream into roux, whisking continuously to prevent lumps.
- Reduce heat to low and stir in 2 cups cheddar cheese and ½ cup mozzarella until completely melted and smooth.
- Season cheese sauce with ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper to taste.
- Fold cooked macaroni into cheese sauce until evenly coated.
- Plate macaroni and cheese in individual bowls. Top each serving with glazed honey pepper chicken pieces.
Notes
- Buttermilk creates incredibly tender chicken, so don’t skip the marinating step.
- Use a mix of cheeses like sharp cheddar and gruyere for deeper flavor complexity.
- For a gluten-free version, swap regular flour with cornstarch or almond flour when coating chicken.
- Let the cheese sauce rest for a few minutes before adding pasta to help it thicken perfectly.
- Prep Time: 25 minutes
- Cook Time: 20-23 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 745 kcal
- Sugar: 22 g
- Sodium: 820 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg