Creamy Honey Pepper Chicken Mac and Cheese Recipe
Creamy Honey Pepper Chicken Mac and Cheese combines tender, peppery chicken glazed in a sweet and tangy honey pepper sauce with rich, cheesy macaroni. This comforting dish features a velvety cheese sauce made with sharp cheddar, mozzarella, and Parmesan, perfectly coating tender pasta and flavorful chicken for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, Simmering, Boiling, Stirring
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Chicken
- 1 lb chicken breast or thighs, sliced thin
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the Honey Pepper Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1/2 tsp apple cider vinegar
For the Mac and Cheese
- 12 oz elbow macaroni or shells
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain well and set aside, ensuring no excess water remains to keep the sauce creamy.
- Season and cook the chicken: Toss the sliced chicken with black pepper, smoked paprika, and garlic powder until evenly coated. Heat olive oil in a skillet over medium-high heat and sear chicken pieces until golden brown and fully cooked through, about 6 to 7 minutes. Remove chicken from pan and set aside.
- Make the honey pepper glaze: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Bring to a gentle simmer over medium heat and cook for 2 to 3 minutes until the glaze thickens slightly. Toss the cooked chicken in the glaze until fully coated.
- Make the cheese sauce: In a large pot, melt butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a smooth roux. Gradually pour in milk and heavy cream while whisking continuously to prevent lumps. Continue cooking and whisking for 3 to 4 minutes until the sauce thickens.
- Add the cheese: Reduce heat to low and stir in shredded sharp cheddar, mozzarella, and grated Parmesan cheese until melted and silky smooth. Season the sauce with salt and pepper according to taste.
- Combine everything: Fold the cooked pasta and glazed chicken into the cheese sauce, stirring gently but thoroughly until everything is well coated. Warm together for an additional 1 to 2 minutes to meld flavors before serving.
Notes
- Use whole milk or 2% milk for a creamier sauce; skim milk may result in thinner consistency.
- Adjust the amount of black pepper in the glaze to your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend and use gluten-free pasta.
- The honey pepper glaze adds a sweet and tangy contrast to the savory cheese sauce, enhancing the overall flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 720 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
Keywords: honey pepper chicken, mac and cheese, creamy mac and cheese, chicken mac and cheese, comfort food, cheesy pasta, homemade mac and cheese, dinner recipe
