Description
Get ready for the ultimate comfort food mashup with this Honey Pepper Chicken Mac and Cheese! Tender, crispy chicken is coated in a sweet and peppery glaze and served over a creamy, cheesy macaroni base. It’s rich, bold, and perfect for cozy nights, game days, or anytime you’re craving a seriously satisfying meal.
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Ingredients
For the Honey Pepper Chicken:
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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1 tsp salt
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½ tsp black pepper
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Vegetable oil for frying
For the Honey Pepper Sauce:
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½ cup honey
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2 tbsp soy sauce
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1 tbsp apple cider vinegar
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1 tsp black pepper (adjust to taste)
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½ tsp red pepper flakes (optional for extra heat)
For the Mac and Cheese:
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12 oz elbow macaroni (or pasta of choice)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1 cup heavy cream
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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½ tsp garlic powder
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½ tsp onion powder
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Salt and black pepper to taste
Optional Garnishes:
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Chopped parsley
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Extra black pepper
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Grated Parmesan
Instructions
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil.
Cook the macaroni according to package instructions until al dente.
Drain and set aside.
Step 2: Make the Honey Pepper Sauce
In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes.
Heat over medium heat until slightly thickened, about 3-4 minutes.
Remove from heat and set aside.
Step 3: Bread and Fry the Chicken
Set up a breading station with three bowls: one for flour (seasoned with salt and pepper), one for beaten eggs, and one for panko breadcrumbs.
Dredge chicken pieces first in flour, then dip in eggs, then coat in panko.
Heat about 1 inch of vegetable oil in a skillet over medium heat.
Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side.
Drain on paper towels.
Toss the fried chicken pieces in the honey pepper sauce.
Step 4: Make the Mac and Cheese
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in the milk and heavy cream.
Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Stir in garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in cheddar, mozzarella, and Parmesan until smooth and melted.
Add the cooked pasta and stir to coat evenly.
Step 5: Assemble and Serve
Spoon the mac and cheese into bowls or a large serving dish.
Top generously with honey pepper chicken.
Garnish with chopped parsley, extra black pepper, and a sprinkle of Parmesan if desired.
Serve hot and enjoy!
Notes
Use Freshly Shredded Cheese – It melts more smoothly than pre-shredded varieties.
Bread Chicken Evenly – Helps the coating stick and fry up crispy.
Watch the Sauce – Don’t overcook the honey sauce or it may become too thick.
Serve Immediately – This dish is best enjoyed fresh while the chicken is crispy and the mac is creamy.
Adjust the Heat – Add more or less black and red pepper depending on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American