Honey Pepper Chicken Mac and Cheese Recipe: A Savory Comfort Dish

Honey pepper chicken mac and cheese
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If you love creamy, cheesy pasta with a bit of spice and crunch, then this Honey Pepper Chicken Mac and Cheese is a must-try!

It’s the perfect balance of flavors—crispy pepper chicken tossed in a sweet honey glaze, all served over a rich and creamy mac and cheese. This dish is the ultimate comfort food, combining a little heat, a little sweetness, and a whole lot of cheesiness.

Whether you’re making it for a cozy dinner, a family gathering, or just to treat yourself, this recipe is easy to follow and packed with flavor. The crispy chicken adds texture, the honey glaze gives it a delicious sweetness, and the creamy mac and cheese ties everything together perfectly.

Let’s dive into how to make this mouthwatering chicken mac and cheese with a flavorful honey pepper twist!


Why You’ll Love This Recipe

  • Sweet and Spicy Perfection – The honey glaze balances the kick from the pepper chicken, creating a bold and irresistible taste.
  • Creamy and Cheesy – The mac and cheese is ultra-creamy with a rich, cheesy sauce that melts in your mouth.
  • Crispy, Crunchy Chicken – The fried chicken bites add a satisfying crunch to every bite.
  • Perfect for Any Occasion – Whether it’s a weeknight dinner or a special treat, this dish is sure to impress.
  • Easy to Make – You don’t need to be a pro chef to whip up this delicious meal!

Ingredients

For the Honey Pepper Chicken

  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup buttermilk (for marinating)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 egg
  • Oil for frying

For the Honey Pepper Glaze

  • ⅓ cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional for extra heat)
  • 1 tablespoon butter

For the Mac and Cheese

  • 2 cups elbow macaroni (or pasta of choice)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (warm)
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder

Now that we have all our ingredients ready, let’s start cooking!

Kitchen Tools Needed

Before we start cooking, make sure you have these kitchen tools ready:

  • Cutting board – For cutting the chicken into bite-sized pieces.
  • Sharp knife – To easily slice the chicken.
  • Mixing bowls – For marinating the chicken and preparing the batter.
  • Whisk – To mix the egg and flour coating for the chicken.
  • Deep frying pan or Dutch oven – For frying the crispy pepper chicken.
  • Tongs or slotted spoon – To safely remove the fried chicken from the oil.
  • Saucepan – For making the honey pepper glaze.
  • Large pot – To boil the macaroni.
  • Colander – To drain the pasta.
  • Wooden spoon or spatula – For stirring the mac and cheese sauce.

Cooking Instructions

Step 1: Prepare and Marinate the Chicken

  1. Cut the boneless, skinless chicken breasts into bite-sized pieces.
  2. Place the chicken in a bowl and pour buttermilk over it. Let it marinate for at least 30 minutes (or up to 2 hours for extra tenderness).

Step 2: Coat and Fry the Chicken

  1. In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
  2. In another bowl, beat one egg.
  3. Remove the chicken from the buttermilk, dip each piece in the egg, then coat it in the seasoned flour mixture.
  4. Heat oil in a deep frying pan over medium heat. Once hot, fry the chicken in batches until golden brown and crispy (about 4-5 minutes per batch).
  5. Remove the fried chicken and place it on a paper towel to drain excess oil.

Step 3: Make the Honey Pepper Glaze

  1. In a small saucepan, melt butter over medium heat.
  2. Stir in honey, soy sauce, black pepper, and red pepper flakes. Let it simmer for 2 minutes until slightly thickened.
  3. Toss the fried chicken in the glaze until evenly coated. Set aside.

Step 4: Cook the Mac and Cheese

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden.
  3. Slowly whisk in warm milk and heavy cream, stirring continuously to avoid lumps.
  4. Once the sauce starts to thicken, add cheddar cheese, mozzarella cheese, salt, black pepper, paprika, and garlic powder. Stir until the cheese melts and the sauce is smooth.
  5. Add the cooked macaroni to the cheese sauce and stir until fully coated.

Step 5: Assemble and Serve

  1. Scoop the creamy mac and cheese onto a plate or bowl.
  2. Top with the honey pepper chicken for the perfect balance of creamy, crispy, sweet, and spicy.
  3. Garnish with extra black pepper or fresh parsley, if desired.

More Recipes >>>>> Garlic Butter Chicken Bites With Creamy Parmesan Pasta

A bowl of honey pepper chicken Mac and cheese

Tips and Tricks for Success

  • Marinate the Chicken – Letting the chicken sit in buttermilk makes it tender and juicy. Don’t skip this step!
  • Double Coat for Extra Crispiness – For extra crunch, dip the chicken in the flour mixture twice before frying.
  • Use Freshly Grated Cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Grating your own cheese will give you a smoother, creamier mac and cheese.
  • Don’t Overcook the Pasta – Cook the macaroni just until al dente so it holds up in the cheese sauce.
  • Control the Spice Level – If you love heat, add more red pepper flakes to the glaze. If you prefer milder flavors, reduce or skip them.
  • Keep the Chicken Crispy – If making in advance, wait to toss the chicken in the honey glaze until right before serving. This keeps the coating crispy instead of soggy.

This Honey Pepper Chicken Mac and Cheese is a delicious, comforting dish that’s packed with flavor. The creamy mac and cheese pairs perfectly with the crispy, glazed pepper chicken, making every bite satisfying.

Ingredient Substitutions and Variations

Want to switch things up? Here are some ingredient swaps and variations to make this Honey Pepper Chicken Mac and Cheese fit your taste and dietary needs.

Ingredient Substitutions:

  • Chicken: Swap chicken breasts with chicken thighs for juicier bites or use tofu for a vegetarian option.
  • Buttermilk: No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
  • Flour & Cornstarch: You can use gluten-free flour and cornstarch to make the chicken coating gluten-free.
  • Milk & Heavy Cream: Substitute whole milk with evaporated milk for a richer sauce, or use almond milk for a dairy-free option.
  • Cheese: Mix it up with different cheeses like pepper jack for spice, Gouda for a smoky flavor, or Parmesan for extra sharpness.
  • Honey: If you don’t have honey, try maple syrup or agave nectar for a similar sweetness.

Variations:

  • Spicy Kick: Add hot sauce to the mac and cheese sauce or toss the chicken in buffalo sauce instead of honey glaze.
  • Extra Crunch: Top your mac and cheese with toasted breadcrumbs or crushed Ritz crackers for a crispy finish.
  • Bacon Lover’s Version: Sprinkle crispy bacon bits over the dish for extra smoky goodness.
  • Veggie Boost: Stir in roasted bell peppers, spinach, or caramelized onions into the mac and cheese for added texture and flavor.

Serving Suggestions

This chicken mac and cheese is a hearty meal on its own, but you can elevate it with these serving ideas:

  • Side Salad: A light Caesar salad or a fresh arugula and cherry tomato salad balances the richness.
  • Garlic Bread: Serve with toasted garlic bread or buttery dinner rolls for extra indulgence.
  • Roasted Veggies: Pair with roasted broccoli, Brussels sprouts, or asparagus for a well-rounded meal.
  • Drinks: Enjoy with a cold glass of lemonade, iced tea, or even light sparkling water to refresh your palate.
honey pepper chicken Mac and cheese

Storage and Reheating Instructions

Storing Leftovers:

  • Store leftover mac and cheese and honey pepper chicken separately to keep the chicken crispy.
  • Place the mac and cheese in an airtight container and refrigerate for up to 3 days.
  • Store the chicken in a separate container in the fridge for up to 3 days or freeze for up to 2 months.

Reheating Instructions:

  • Mac and Cheese: Reheat in a pan over low heat, adding a splash of milk or cream to restore creaminess. You can also microwave it in 30-second intervals, stirring in between.
  • Honey Pepper Chicken: Reheat in an air fryer at 350°F (175°C) for 3-5 minutes to keep it crispy. If using an oven, bake at 375°F (190°C) for 10 minutes. Avoid microwaving the chicken, as it can become soggy.

FAQ

1. Can I make this dish ahead of time?

Yes! You can make the mac and cheese ahead and refrigerate it for up to 3 days. Reheat with a little milk to bring back the creamy texture. For the chicken, fry it fresh or reheat in an air fryer for the best crunch.

2. What pasta works best for mac and cheese?

Elbow macaroni is the classic choice, but you can also use cavatappi, penne, or shell pasta to hold onto the cheesy sauce.

3. How do I make the honey glaze spicier?

Add extra red pepper flakes, hot sauce, or even a dash of cayenne pepper to the honey glaze for more heat.

4. Can I bake the chicken instead of frying?

Yes! Coat the chicken as directed, then bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. You can also air-fry at 375°F (190°C) for 12-15 minutes.

5. Can I use store-bought fried chicken?

Absolutely! If you’re short on time, use pre-cooked fried chicken strips or nuggets, toss them in the honey pepper glaze, and serve over the mac and cheese.


This Honey Pepper Chicken Mac and Cheese is a flavor-packed meal that combines crispy, sweet, and cheesy elements in every bite. Whether you’re making it for a weeknight dinner or a special treat, it’s guaranteed to be a hit! Try it out and let me know how you like it!

Let me know if you give this recipe a try! What’s your favorite way to enjoy mac and cheese?

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

A bowl of honey pepper chicken Mac and cheese

Honey Pepper Chicken Mac and Cheese Recipe

If you love creamy, cheesy pasta with a bit of spice and crunch, then this Honey Pepper Chicken Mac and Cheese is a must-try! It’s the perfect balance of flavors—crispy pepper chicken tossed in a sweet honey glaze, all served over a rich and creamy mac and cheese. This dish is the ultimate comfort food, combining a little heat, a little sweetness, and a whole lot of cheesiness.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 750 kcal

Equipment

  • Cutting board
  • Sharp Knife
  • Mixing Bowls
  • Whisk
  • Deep-frying pan or Dutch oven
  • Tongs or slotted spoon
  • Saucepan
  • Large pot
  • Colander
  • Wooden spoon or spatula

Ingredients
  

For the Honey Pepper Chicken

  • 2 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup buttermilk for marinating
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 egg
  • Oil for frying

For the Honey Pepper Glaze

  • cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes optional for extra heat
  • 1 tablespoon butter

For the Mac and Cheese

  • 2 cups elbow macaroni or pasta of choice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk warm
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder

Instructions
 

Step 1: Prepare and Marinate the Chicken

  • Cut the boneless, skinless chicken breasts into bite-sized pieces.
  • Place the chicken in a bowl and pour buttermilk over it. Let it marinate for at least 30 minutes (or up to 2 hours for extra tenderness).

Step 2: Coat and Fry the Chicken

  • In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
  • In another bowl, beat one egg.
  • Remove the chicken from the buttermilk, dip each piece in the egg, then coat it in the seasoned flour mixture.
  • Heat oil in a deep frying pan over medium heat. Once hot, fry the chicken in batches until golden brown and crispy (about 4-5 minutes per batch).
  • Remove the fried chicken and place it on a paper towel to drain excess oil.

Step 3: Make the Honey Pepper Glaze

  • In a small saucepan, melt butter over medium heat.
  • Stir in honey, soy sauce, black pepper, and red pepper flakes. Let it simmer for 2 minutes until slightly thickened.
  • Toss the fried chicken in the glaze until evenly coated. Set aside.

Step 4: Cook the Mac and Cheese

  • Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions. Drain and set aside.
  • In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden.
  • Slowly whisk in warm milk and heavy cream, stirring continuously to avoid lumps.
  • Once the sauce starts to thicken, add cheddar cheese, mozzarella cheese, salt, black pepper, paprika, and garlic powder. Stir until the cheese melts and the sauce is smooth.
  • Add the cooked macaroni to the cheese sauce and stir until fully coated.

Step 5: Assemble and Serve

  • Scoop the creamy mac and cheese onto a plate or bowl.
  • Top with the honey pepper chicken for the perfect balance of creamy, crispy, sweet, and spicy.
  • Garnish with extra black pepper or fresh parsley, if desired.

Notes

Nutritional Value (Per Serving – Approximate)

  • Calories: ~750-850 kcal
  • Protein: ~40g
  • Carbohydrates: ~80g
  • Fat: ~35g
  • Saturated Fat: ~15g
  • Cholesterol: ~120mg
  • Sodium: ~900mg
  • Fiber: ~3g
  • Sugar: ~18g (from honey and dairy)
If you’d like a lighter version, you can:
  • Use whole wheat pasta for more fiber
  • Reduce the amount of cheese and heavy cream
  • Air-fry or bake the chicken instead of deep-frying
  • Use low-fat cheese and milk substitutes
 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken recipes, dinner recipes, honey pepper chicken mac and cheese recipe, pepper chicken recipe

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