Description
Creamy honey pepper chicken mac and cheese brings comfort right to your dinner table with a delightful twist of sweet and spicy flavors. Perfectly balanced and easy to whip up, this dish turns an ordinary weeknight meal into something special that your whole family will devour.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup buttermilk
Pasta and Cheese:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup all-purpose flour
Seasoning and Sauce:
- ⅓ cup honey
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Immerse your chicken pieces in 1 cup buttermilk for 20 minutes, ensuring complete coverage.
- Combine 1 cup flour, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper in a shallow dish for coating.
- Pour vegetable oil into a skillet, heating to 350°F over medium heat.
- Remove chicken from buttermilk, thoroughly coat each piece in seasoned flour mixture, gently shaking off excess.
- Carefully place coated chicken into hot oil, frying 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- In a separate small saucepan, mix ⅓ cup honey, 1 tablespoon soy sauce, 1 teaspoon cracked black pepper, and ½ teaspoon red pepper flakes.
- Simmer honey glaze on low heat for 2-3 minutes, stirring constantly to prevent burning.
- Roll each crispy chicken piece in warm glaze, ensuring complete and even coating.
- Boil 2 cups elbow macaroni in salted water according to package instructions, typically 8-10 minutes until al dente.
- Drain pasta and set aside while preparing cheese sauce.
- Melt 2 tablespoons butter in a large saucepan over medium heat for 1-2 minutes.
- Whisk 2 tablespoons flour into melted butter, creating a smooth 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 shredded cheddar and ½ cup mozzarella until completely melted.
- Season cheese sauce with ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper.
- Fold cooked macaroni into cheese sauce, ensuring pasta is evenly coated.
- Divide mac and cheese into serving bowls.
- Arrange glazed chicken pieces on top of each portion.
- Optional: Sprinkle fresh chopped parsley or additional cracked black pepper for garnish.
Notes
- Buttermilk soak helps tenderize the chicken and adds incredible flavor depth to your protein.
- Pat chicken completely dry before dredging to ensure the most crispy, golden-brown exterior possible.
- For a gluten-free version, swap regular flour with almond flour or cornstarch in the chicken coating.
- Choose full-fat dairy for the richest, most luxurious mac and cheese sauce that coats every single pasta curve perfectly.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 690 kcal
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg