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.
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
- 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
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)
- 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
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.