Name: Honey Pepper Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs boneless, skinless chicken breast (cut into bite-sized pieces); 2 tablespoons olive oil; 0.5 cup honey; 2 tablespoons soy sauce; 1 teaspoon black pepper (freshly ground); 0.5 teaspoon garlic powder; 16 oz macaroni pasta (cooked according to package directions); 4 tablespoons butter; 0.33 cup all-purpose flour; 3 cups milk (whole milk recommended); 2 cups shredded cheddar cheese; 1 cup shredded Gruyere cheese; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg (optional)

Do you know those nights? The ones where the clock is ticking, everyone is hungry, and you just need something that’s going to help you. How can you hit all the right notes without making you cry? Yeah, I have a ton of those. What are some of the best homemade mac and cheese recipes? What is the best mac & cheese you have ever had? What are some of the best cheeses you can imagine? If you’ve ever loved Buffalo Chicken mac and cheese, this is like its sophisticated, slightly more expensive cousin. mellow cousin who still knows how to party. What is the kind of dish that makes the whole house smell amazing and disappear faster than you can say. “seconds, please My kids, who are usually picky eaters with a capital P, actually request this by name. Is it a little bit of comfort, zing, and all of the deliciousness? I first stumbled upon the idea of combining these flavors because I was experimenting with different flavors. What is the best way to use up chicken thighs and wanted something more exciting than plain old grilled chicken? What is the best combination of honey and pepper in mac and cheese?

What is Honey Pepper Chicken Mac and Cheese?

So, what exactly are we talking about when we say “honey pepper chicken mac and cheese”? Think of it as the ultimate comfort food mashup. We’re taking the classic, creamy, cheesy goodness of macaroni and cheese and infusing it with the irresistible sweet and slightly spicy flavor of honey pepper chicken. It’s not quite buffalo chicken, which can sometimes be a little *too* vinegary for some, but it’s got that same craveable zing. The chicken itself is usually pan-fried or baked until it’s tender and then tossed in a glaze made from honey, a touch of spice (usually black pepper, sometimes a pinch of cayenne if you’re feeling brave!), and maybe a little garlic. This flavorful chicken then gets stirred into a luxuriously cheesy macaroni and cheese base. It’s the kind of dish that feels both familiar and exciting, like a comforting childhood memory with a grown-up, spicy twist. It’s hearty, satisfying, and pretty darn impressive for how easy it is to whip up.

Why you’ll love this recipe?

Honestly, the reasons to adore this honey pepper chicken mac and cheese are endless, but I’ll try to narrow it down. First and foremost, the flavor is just out of this world. You get that rich, creamy, salty cheese sauce, perfectly coating the tender macaroni. Then you hit those little bites of chicken, glazed with that sticky, sweet honey and a warm, peppery kick. It’s a flavor explosion that just keeps on giving. It’s the perfect balance – not too sweet, not too spicy, just perfectly seasoned.

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What I love about this honey pepper chicken mac and cheese is its versatility. What are some good side dishes to serve at a barbecue? Can you adjust the spice level by adjusting the black pepper or adding a pinch of cayenne? If you’re feeling adventurous, a little smoked paprika can add another layer of flavor. What makes this mac and cheese stand out from the rest because of the sweet and savory chicken? I’ve tried it with different cheeses, and while cheddar is a classic, I like to mix it up with Gruyère. Is it nutty? What is the kind of meal that makes everyone happy, from the pickiest toddler to the most discerning adult.

How do you make Honey Pepper Chicken Mac and Cheese?

Quick Overview

The process is pretty straightforward, and honestly, the hardest part is waiting for it to bake! We’ll cook some tender chicken, toss it in a simple honey pepper glaze, and then stir it all into a luscious, homemade cheese sauce with elbow macaroni. The whole thing gets baked until bubbly and golden. It’s a one-pan wonder for the most part, which means less cleanup, and who doesn’t love that? The key is to get that cheese sauce just right – creamy, smooth, and perfectly seasoned – before folding in that flavor-packed chicken and pasta.

Ingredients

For the Main Dish: What are some of the
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay more tender and juicy). What are some of the best breasts?
1 tablespoon olive oil per 1 cup.
1 teaspoon salt, divided into 2 parts.
1/2 teaspoon black pepper, divided into two parts.
12 ounces elbow macaroni
4 tablespoons unsalted butter. 1 tablespoon uns
1/4 cup all-purpose flour. 1/2 cup s
3 cups milk (whole milk makes it extra creamy, but 2% works great too! )
What is garlic powder? 1 teaspoon.
1/4 teaspoon paprika (smoked paprika is lovely here if you have it)
What is sharp cheddar cheese?
1 cup shredded Monterey Jack cheese (or any good melting cheese like Colby Jack)

How do I make Honey Pepper Glaze?
1/4 cup honey
1 tablespoon soy sauce (or tamari for gluten-free): 1 teaspoon Sour Cream
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes (optional, for a little extra heat) (included)

How do I follow step

Step 1: Preheat & Prep Pan

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Step 2: Cook the Macaroni

Get a big pot of salted water boiling. Add your elbow macaroni and cook it according to the package directions, but here’s a little tip: take it out about 1-2 minutes *before* it’s fully cooked (al dente!). It’ll finish cooking in the oven, and we don’t want mushy pasta. Drain it well and set it aside.

Step 3: Cook the Chicken

While the pasta is cooking, grab a large skillet and heat the olive oil over medium-high heat. Add your bite-sized chicken pieces, season them with about half a teaspoon of salt and half a teaspoon of black pepper. Cook the chicken, stirring occasionally, until it’s browned on all sides and cooked through. This usually takes about 5-7 minutes. Once it’s done, remove the chicken from the skillet and set it aside. Don’t wipe out the skillet just yet – those browned bits are flavor gold!

Step 4: Make the Glaze

In a small bowl, whisk together the honey, soy sauce, Dijon mustard, and red pepper flakes (if using). Pour this mixture into the skillet with the chicken. Stir everything together over medium heat for about 1-2 minutes, just until the glaze thickens slightly and coats the chicken beautifully. This is where that amazing honey pepper aroma starts to fill your kitchen! Remove the glazed chicken from the skillet and set it aside with the pasta.

Step 5: Make the Cheese Sauce

Now, back to that skillet. Add the butter and let it melt over medium heat. Once it’s melted and bubbly, whisk in the flour. Cook, stirring constantly, for about 1-2 minutes. This cooks out the raw flour taste and creates a roux. Slowly start pouring in the milk, whisking continuously to prevent lumps. Keep whisking until sauce starts to thicken. Stir in the garlic powder, paprika, the remaining salt and pepper, and then gradually add the tomatoes. How do I make shredded cheddar and Monterey Jack cheeses? Stir gently until all the cheese is melted and the sauce is smooth and creamy. What is your moment?

Step 6: Combine Everything

Add the drained macaroni and the honey pepper chicken to the cheese sauce in the skillet. Gently stir everything together until the pasta and chicken are evenly coated in that luscious cheese sauce. If you’re not baking it right away, you can do this in a separate bowl to keep your skillet clean for the next step, but I like to combine it right in the skillet for fewer dishes.

Step 7: Bake

Pour the macaroni and chicken mixture into your prepared baking dish, spreading it out evenly. If you like a little extra something on top, you can sprinkle a little more cheese or some breadcrumbs over the top. Pop it into the preheated oven and bake for 20-25 minutes, or until it’s hot, bubbly, and the top is lightly golden brown. The cheese should be melted and gooey, and the whole house will smell incredible.

Step 8: Cool Slightly

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Step 9: Slice and Serve

Cut into portions and serve this glorious dish hot. The combination of creamy cheese, tender pasta, and that sweet, spicy chicken is truly something special. I often top it with a little extra black pepper or some chopped chives if I have them on hand, just for a pop of freshness and color.

What to Serve It With

Is this chicken mac and cheese a complete meal? What are some good ideas to round out a meal?

For Breakfast:I know, mac and cheese for breakfast might sound wild, but hear me out! What makes a good side of scrambled eggs? What are some of the best weekend brunches in What is the sweetness from the honey in the chicken?

For Brunch:Where does it shine? Serve it in a casserole dish alongside roasted green salad with olive oil to cut the fat. Through the richness. A side of crusty bread for mopping up any extra cheese sauce is always a good idea. For drinks, a sparkling cider or white wine pairs nicely.

As Dessert:If you’re having a potluck or casual get-together, you can serve this as savoury dessert. What are some of the best main dishes to eat? Is a salad with berries and melon cleanser good for your palate? What is a good chocolate lava cake?

For Cozy Snacks: On a chilly evening, this is the ultimate comfort food. I love serving it in smaller bowls with a side of some crunchy roasted vegetables like broccoli or Brussels sprouts. It feels wholesome yet utterly decadent. Sometimes, if it’s just me and the kids, we’ll have it with some simple apple slices – the tartness of the apple is a lovely contrast to the cheesy, sweet chicken.

My family loves it with a simple side of steamed Green Beans; the crispness of the beans is a nice textural contrast to the creamy pasta. It’s one of those dishes that feels like home, no matter how you serve it.

Top Tips for Perfecting Your Honey Pepper Chicken Mac and Cheese

I’ve made this honey pepper chicken mac and cheese more times than I can count, and along the way, I’ve picked up a few tricks that really make it shine.

Chicken Prep: While I love chicken thighs for their extra moisture and flavor, if you’re using Chicken Breasts, be careful not to overcook them before you glaze them. They can dry out quickly. Cutting them into smaller, uniform pieces helps them cook evenly. Make sure they’re fully cooked through before adding the glaze.

Mixing Advice: When you’re combining the pasta, chicken, and cheese sauce, be gentle. You don’t want to break up the pasta too much. Stir just until everything is combined and coated. Overmixing can also make the cheese sauce break, so gentle folding is key.

Cheese Quality Matters: This is huge! Please, please, please grate your own cheese. Pre-shredded cheese often has anti-caking agents that can make your cheese sauce grainy or not as smooth. Buying a block of good quality cheddar and Monterey Jack and shredding it yourself will give you a much creamier, silkier sauce. I’ve learned this the hard way after many a disappointing cheese sauce!

Pasta Cooking: Remember to cook your pasta al dente! It needs to have a little bite to it because it will continue to cook in the oven. If you cook it too soft initially, you’ll end up with mushy mac and cheese, and that’s just a tragedy.

Baking Tips: If you like a really golden, crispy top, you can finish it under the broiler for the last 1-2 minutes. Just watch it *very* closely, because it can go from golden to burnt in seconds! Also, ensure your oven is fully preheated; a consistent temperature is crucial for even cooking.

Glaze Variations: Don’t be afraid to play with the glaze! If you love a bit more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. A touch of smoked paprika in the glaze can add a lovely depth. If you want it a little tangier, a tiny splash of apple cider vinegar can work wonders.

Sauce Consistency: If your cheese sauce seems too thick, you can always whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. If it seems too thin, you can let it simmer a bit longer on the stovetop (before adding the pasta and chicken) or bake it a bit longer.

Storing and Reheating Tips

This honey pepper chicken mac and cheese is fantastic leftover, though I’ll be honest, there are rarely any! But when there are, here’s how I like to store and reheat it to keep it tasting as good as possible.

Room Temperature: If you’ve served it and there are leftovers, it’s best to get them into the fridge within two hours. It’s not recommended to leave this dish sitting out at room temperature for extended periods, especially with the dairy and chicken.

Refrigerator Storage: Once cooled slightly, transfer the leftovers to an airtight container. It should stay fresh in the refrigerator for about 3-4 days. I usually just use a good quality plastic container with a lid, or I’ll cover the baking dish tightly with plastic wrap and then foil. The key is to keep as much air out as possible to prevent it from drying out.

Freezer Instructions: If you want to freeze it, I recommend portioning it into smaller freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months. Make sure it’s well-wrapped to prevent freezer burn. Thaw it overnight in the refrigerator before reheating.

Glaze Timing Advice: If you know you’ll have leftovers, you might consider keeping some of the glaze separate when you first make it. This way, when you reheat, you can add a little fresh glaze to revive the chicken’s flavor. However, if you’ve stored it as is, the glaze usually holds up pretty well through the reheating process.

Reheating: The best way to reheat mac and cheese is in the oven. Transfer leftovers to an oven-safe dish, cover with foil, and bake at around 350°F (175°C) for 15-20 minutes, or until heated through. You might need to add a splash of milk or cream to loosen up the sauce if it seems too stiff from chilling. If you’re in a real hurry, you can microwave it, but be sure to stir it halfway through to ensure even heating and to prevent the edges from getting overcooked and dry.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can easily make this gluten-free. For the flour in the cheese sauce, swap out the all-purpose flour for a gluten-free all-purpose flour blend that contains xanthan gum. For the pasta, simply use your favorite gluten-free elbow macaroni. The cooking time for gluten-free pasta can vary, so be sure to follow the package directions carefully, and still aim for that al dente texture before baking. The rest of the ingredients are naturally gluten-free, though always double-check your soy sauce (use tamari if needed) and any other packaged goods. The texture should be very similar, and the flavor will be just as amazing!

Do I need to peel the zucchini?

Wait a minute, zucchini? I think there might be a mix-up! This recipe is for honey pepper chicken mac and cheese, not a zucchini bread or cake. So, no, there’s no zucchini involved in this dish at all! But if you’re asking about other recipes, generally, for baked goods like zucchini bread or muffins, peeling is optional. Leaving the peel on adds a bit more moisture and texture, and often nutrients, to the final product. Some people prefer to peel if they want a super smooth texture or if the zucchini skin is particularly thick or tough. For this mac and cheese, however, we’re sticking strictly to pasta, chicken, cheese, and that delicious glaze!

Can I make this as muffins instead?

That’s an interesting thought! While this is designed as a baked casserole, you could potentially adapt it into “mac and cheese muffins” or “mac and cheese bites.” You would want to reduce the liquid slightly in the cheese sauce, or perhaps add a binder like an extra egg or two, to help them hold their shape. You’d also fill greased muffin tins about two-thirds full and bake at a slightly lower temperature, perhaps 350°F (175°C), for about 15-20 minutes, or until golden and set. They’d be great for grab-and-go snacks or party appetizers! Just be aware the creamy sauce might behave a little differently in muffin form.

How can I adjust the sweetness level?

Adjusting the sweetness is super easy! The main source of sweetness is the honey in the glaze. If you find it a little too sweet for your taste, simply reduce the amount of honey by a tablespoon or two. Conversely, if you love it extra sweet, you can add a bit more honey or even a teaspoon of brown sugar to the glaze. You could also balance the sweetness with a touch more Dijon mustard or a tiny splash of apple cider vinegar in the glaze for a bit of tang. The cheese sauce itself isn’t sweet, so the sweetness really comes from that delicious chicken glaze.

What can I use instead of the glaze?

If honey pepper isn’t your jam, or you want to switch things up, you have lots of options for the chicken! You could toss the cooked chicken in a barbecue sauce for a smoky-sweet flavor. A buffalo wing sauce would give you a spicier kick, similar to other popular mac and cheese variations. A teriyaki glaze would offer a different kind of sweet and savory profile. Or, for something simpler, you could just stir the cooked chicken into the mac and cheese without any added glaze – it would still be delicious, just with a less pronounced sweet and spicy element. You could also top it with crispy fried onions or a sprinkle of bacon bits for added flavor and texture if you skip the glaze altogether.

Final Thoughts

This honey pepper chicken mac and cheese is more than just a meal; it’s a warm hug in a bowl. It’s the kind of dish that brings smiles to faces and makes everyone feel a little happier. The way the sweet, sticky chicken melds with the creamy, cheesy pasta is just pure comfort food perfection. It’s consistently a hit in my house, and I’m always thrilled when I see how much everyone enjoys it. If you’re a fan of comforting classics with a little something extra to make them special, I really hope you give this a try. It’s become a staple in my recipe rotation, and I have a feeling it might become one in yours too!

If you love this recipe, you might also enjoy my creamy baked ziti or my one-pot lemon garlic pasta. They’re all about bringing delicious, satisfying meals to your table with that same home-cooked love. I can’t wait to hear what you think of this honey pepper chicken mac and cheese! If you try it, please let me know in the comments below how it turned out and if you made any fun variations. Happy cooking!