If you are craving a dish that perfectly combines comfort food vibes with a delightful burst of sweet and spicy flavor, look no further than this Honey Pepper Chicken Mac and Cheese Recipe. This recipe brings together tender, golden-fried chicken pieces coated in a luscious honey pepper sauce, all nestled atop creamy, cheesy macaroni. It’s a celebration of texture and taste—crispy meets creamy, sweet balances peppery, and every bite feels like a warm hug on a plate. Whether you’re feeding family or impressing friends, this dish is sure to become a beloved staple.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients makes this Honey Pepper Chicken Mac and Cheese Recipe approachable and straightforward. Each component plays a key role, from the crispy fried chicken with its tender interior to the silky cheese sauce that wraps every macaroni piece in comfort.
- 1 lb chicken breasts: cut into bite-sized pieces for even frying and easy eating.
- 1 cup buttermilk: helps tenderize the chicken and adds flavor complexity during marinating.
- 1 cup flour: creates the perfect crispy coating when combined with seasonings.
- 1 teaspoon salt: enhances natural flavors and seasons the coating well.
- 1/2 teaspoon black pepper: adds subtle heat to the breading mix.
- Oil for frying: essential for achieving that golden, crispy crust on the chicken.
- 1/4 cup honey: brings natural sweetness that contrasts beautifully with the pepper.
- 1/4 cup soy sauce: adds a savory depth and umami richness to the sauce.
- 1 tablespoon cracked black pepper: the star of the sauce, delivering a bold, peppery kick.
- 1 tablespoon apple cider vinegar: balances the sweetness with acidity for a bright finish.
- 1 tablespoon cornstarch: thickens the sauce to a perfect glaze consistency.
- 1/4 cup water: helps dissolve the cornstarch and adjust sauce thickness.
- 8 oz elbow macaroni: classic mac and cheese pasta that soaks up all the cheesy goodness.
- 2 tablespoons butter: forms the flavorful base for the creamy cheese sauce.
- 2 tablespoons flour: used in the roux to thicken the cheese sauce smoothly.
- 2 cups milk: adds creaminess and body to the sauce.
- 2 cups shredded cheddar cheese: provides sharp, rich flavor and melty texture.
- 1/2 cup shredded mozzarella cheese: contributes gooey stretchiness and mild creaminess.
- Salt and pepper to taste: essential seasoning to finalize the sauce’s balance.
How to Make Honey Pepper Chicken Mac and Cheese Recipe
Step 1: Marinate the Chicken
Start by placing the chicken pieces in a bowl with the buttermilk. Let them soak for at least 30 minutes. This step is crucial for ensuring your chicken ends up tender and juicy inside, while the buttermilk’s acidity helps tenderize the meat without overpowering it.
Step 2: Prepare the Coating
While your chicken marinates, whisk together the flour, salt, and black pepper in a shallow dish. This simple but flavorful coating mixture will give your chicken a crisp, golden exterior that contrasts beautifully with the creamy mac and cheese beneath.
Step 3: Fry the Chicken
Heat oil in a deep skillet over medium heat to about 350°F (175°C). Dredge each piece of chicken thoroughly in the flour mixture, shaking off excess before carefully lowering them into the hot oil. Fry until the chicken pieces are golden brown and cooked through, which should take about 5-7 minutes. Drain on paper towels to keep them crunchy.
Step 4: Make the Honey Pepper Sauce
In a saucepan, combine honey, soy sauce, cracked black pepper, and apple cider vinegar. Bring the mixture to a gentle simmer over medium heat. Mix the cornstarch with water to make a slurry, then slowly whisk this into the simmering sauce. Continue cooking for 2 to 3 minutes until it thickens to a shiny glaze. Set aside.
Step 5: Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside for the cheese sauce.
Step 6: Prepare the Cheese Sauce
Melt butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook out the raw taste, creating a smooth roux. Gradually pour in the milk while whisking continuously to prevent lumps. Cook the mixture until it thickens into a creamy sauce. Lower the heat and stir in the cheddar and mozzarella cheeses until fully melted. Season with salt and pepper to taste.
Step 7: Assemble Your Dish
Combine the creamy cheese sauce with the cooked macaroni, stirring to coat every piece. Toss the crispy fried chicken pieces in the honey pepper sauce until they are luxuriously glazed. Plate your mac and cheese and generously top with the honey pepper chicken. This final step brings all the elements together in one delicious bite.
How to Serve Honey Pepper Chicken Mac and Cheese Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a stunning pop of green and a mild fresh bite that complements the rich flavors. For an extra kick, a few red chili flakes on top elevate the heat without overpowering the dish.
Side Dishes
This dish is hearty on its own, but pairing it with a crisp green salad or some roasted vegetables creates a lovely contrast in texture and temperature. Lightly steamed broccoli or green beans also work wonderfully to balance the meal.
Creative Ways to Present
For a fun twist, serve the dish in individual ramekins or small cast iron skillets, then broil briefly to get bubbly, golden edges on the cheese. You can also layer the honey pepper chicken and mac and cheese in a casserole dish for a comforting family-style presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. This allows the flavors to meld even more, and reheating brings back that comforting, creamy goodness quickly.
Freezing
The mac and cheese base can be frozen in portions before adding the chicken. Freeze in freezer-safe containers for up to 2 months. Keep the chicken separate if possible, as freezing fried chicken can affect texture when thawed.
Reheating
Reheat refrigerated leftovers gently on the stovetop over low heat, stirring frequently and adding a splash of milk if the sauce thickens too much. Microwaving works too, but be sure to cover and stir halfway through to reheat evenly.
FAQs
Can I use other types of cheese for this Honey Pepper Chicken Mac and Cheese Recipe?
Absolutely! While cheddar and mozzarella provide the perfect balance of sharpness and meltiness, you can swap in gouda, Monterey Jack, or even pepper jack for a subtle spicy twist.
What can I use if I don’t have buttermilk for marinating?
If buttermilk isn’t on hand, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, and use that as a buttermilk substitute. It provides the same tenderizing effect.
How spicy is the honey pepper sauce?
The honey pepper sauce has a mild to moderate peppery kick balanced by the sweetness of honey. You can adjust the amount of cracked black pepper to make it milder or hotter depending on your preference.
Can I bake this dish instead of frying the chicken?
Yes, for a lighter version, toss the chicken in the flour mixture and bake on a greased sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through. It won’t be as crispy as frying but still delicious.
Is this recipe freezer-friendly once fully assembled?
The fully assembled dish can be frozen but note that the fried chicken may lose some crispness and the macaroni texture might soften slightly. For best results, freeze components separately and combine when reheating.
Final Thoughts
This Honey Pepper Chicken Mac and Cheese Recipe is truly a crowd-pleaser that brings excitement to classic comfort food. It’s a dish that’s both hearty and full of flavor, perfect for cozy dinners or special occasions. I can’t recommend it enough—once you try it, I’m confident it will become one of your go-to favorites, too. So gather your ingredients, have fun with the cooking process, and enjoy every delicious bite of this amazing meal!
Print
Honey Pepper Chicken Mac and Cheese Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Honey Pepper Chicken Mac and Cheese recipe combines crispy fried chicken coated in a sweet and spicy honey pepper sauce served atop creamy, cheesy macaroni. The dish features tender chicken marinated in buttermilk for extra juiciness, a flavorful honey soy glaze with cracked black pepper, and a classic homemade mac and cheese enriched with cheddar and mozzarella cheeses. Perfect for a comforting dinner that balances sweet, savory, and spicy flavors.
Ingredients
Chicken and Coating
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (about 2 cups)
Honey Pepper Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon cracked black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Mac and Cheese
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Marinate the bite-sized chicken pieces in 1 cup of buttermilk for at least 30 minutes to tenderize and add moisture.
- Mix the Coating: In a bowl, combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the dredging mixture for the chicken.
- Fry the Chicken: Heat oil in a deep skillet over medium-high heat. Dredge the marinated chicken pieces in the flour mixture until coated, then fry in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- Make the Honey Pepper Sauce: In a saucepan, mix together 1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon cracked black pepper, and 1 tablespoon apple cider vinegar. Bring to a simmer over medium heat.
- Thicken the Sauce: Whisk 1 tablespoon cornstarch with 1/4 cup water until smooth. Add this slurry to the simmering sauce and cook, stirring, for 2-3 minutes until thickened. Remove from heat and set aside.
- Cook the Macaroni: Prepare 8 oz elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a separate saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups milk, cooking until the sauce thickens, about 5-7 minutes.
- Finish the Mac and Cheese: Remove the sauce from heat and stir in 2 cups shredded cheddar and 1/2 cup shredded mozzarella cheese until melted and smooth. Season with salt and pepper to taste. Combine the cheese sauce with the cooked macaroni.
- Assemble and Serve: Toss the fried chicken pieces in the honey pepper sauce until fully coated. Serve the sauced chicken over the creamy mac and cheese immediately for a warm, comforting meal.
Notes
- Marinating the chicken in buttermilk helps to tenderize it and improve flavor.
- Do not overcrowd the skillet when frying chicken to ensure even cooking and crispiness.
- The honey pepper sauce can be adjusted in sweetness and spice by altering the amount of honey and cracked black pepper.
- Use freshly cracked black pepper for the best flavor impact in the sauce.
- You can prepare the mac and cheese sauce ahead of time and reheat gently while assembling the dish.
