Creamy Honey Pepper Delight

This creamy honey pepper chicken mac and cheese combines two comfort food favorites into one irresistible dish. The spicy-sweet glazed chicken sits atop a bed of rich, velvety mac and cheese for a meal that satisfies all your cravings at once.

I created this recipe during a rainy weekend when I was craving both mac and cheese and something with a bit of kick. My family now requests this "fancy mac" whenever we have something to celebrate.

Ingredients

For the Mac and Cheese

• Elbow macaroni: creates the perfect vessel for capturing the creamy sauce
• Butter and flour: form the base for a silky smooth roux
• Whole milk and heavy cream: provide richness and body to the sauce
• Cheddar cheese: adds classic sharp flavor while mozzarella brings the stretch factor
• Garlic and onion powder: add depth without overpowering the cheese flavor

For the Honey Pepper Chicken

• Chicken breasts: cut into bite-sized pieces cook quickly and evenly
• Buttermilk: tenderizes the chicken and helps the coating adhere
• All-purpose flour: creates a crispy exterior when fried
• Paprika: adds beautiful color and subtle smokiness
• Black pepper: provides a backbone of heat

For the Honey Pepper Glaze

• Honey: creates the sweet base and helps the glaze cling to the chicken
• Soy sauce: adds umami depth and balances the sweetness
• Cracked black pepper: provides visible flecks and bursts of spice
• Red pepper flakes: can be adjusted based on your heat preference

Step-by-Step Instructions

Prepare the Chicken:

Soak your chicken pieces in buttermilk for at least 20 minutes. This acid bath not only adds flavor but also breaks down proteins for more tender results. The longer you can soak it the better the texture will be.

Create Your Coating:

Mix your flour with paprika salt and black pepper in a wide shallow bowl. This seasoned flour will become the crispy exterior of your chicken. Make sure the spices are evenly distributed throughout the flour.

Fry to Perfection:

Heat your oil to approximately 350°F a temperature that will crisp the exterior without burning it. Work in batches to avoid overcrowding which would lower the oil temperature and result in soggy chicken. Fry each piece until deeply golden and internal temperature reaches 165°F.

Craft the Glaze:

Combine honey soy sauce cracked black pepper and optional red pepper flakes in a small saucepan. Simmer gently allowing the flavors to meld while the consistency thickens slightly. Watch carefully as honey can burn quickly.

Coat the Chicken:

Toss your fried chicken pieces in the warm glaze using a gentle folding motion to ensure each piece is evenly coated. The glaze should cling to the chicken creating a shiny sticky exterior.

Create the Cheese Sauce:

Melt butter in a heavy bottomed pan then whisk in flour cooking for 1 2 minutes until it smells nutty but hasn’t browned. This roux will thicken your sauce to the perfect consistency.

Develop Rich Flavor:

Gradually add your milk and cream whisking continuously to prevent lumps. Let the mixture come to a gentle simmer until it coats the back of a spoon. This patience ensures your sauce will be silky not grainy.

Add the Cheese Magic:

Remove the pan from direct heat before adding your cheeses. Stir in handfuls rather than all at once allowing each addition to melt completely. This prevents the sauce from breaking or becoming stringy.

Combine and Serve:

Fold your cooked pasta into the cheese sauce ensuring every noodle is thoroughly coated. Portion into bowls and top with the glazed chicken pieces while both components are still warm.

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The honey pepper glaze is truly the star of this dish. I discovered it by accident when trying to recreate a restaurant favorite, and now I use variations of it on everything from chicken to roasted vegetables. The way the sweet honey caramelizes and plays off the sharp bite of black pepper creates magic on your taste buds.

Make-Ahead Options

This dish can be partially prepared in advance to make dinner time easier. Cook the pasta slightly less than al dente, prepare the cheese sauce, and store them separately in the refrigerator. The chicken can be breaded and kept chilled for up to 8 hours before frying. When ready to serve, reheat the cheese sauce with a splash of milk, combine with the pasta, and top with freshly fried and glazed chicken.

Substitution Ideas

For a lighter version, bake the chicken instead of frying. Spray breaded chicken pieces with cooking oil and bake at 400°F until crispy and cooked through. The mac and cheese can be made with reduced-fat milk and less cheese if desired, though the texture will be less creamy. Plant-based alternatives work well too use oat milk and vegan cheese for a dairy-free version that still satisfies.

Serving Suggestions

This hearty dish pairs beautifully with something fresh and acidic to cut through the richness. A simple arugula salad with lemon vinaigrette makes the perfect side. For a complete comfort food experience, serve with buttery garlic bread to soak up any remaining cheese sauce. If entertaining, portion into individual ramekins topped with the glazed chicken for an elegant presentation that will impress your guests.

Frequently Asked Questions

→ How can I make the mac and cheese creamy?

Ensure to whisk the butter and flour thoroughly before slowly adding milk and cream. Stir continuously while melting cheeses to avoid lumps.

→ What is the best way to fry the chicken?

Use medium heat and fry in small batches, ensuring the chicken stays golden and crispy without overcrowding the pan.

→ Can I prepare the honey glaze ahead of time?

Yes, you can make the glaze earlier and reheat it on low heat before tossing it with the chicken.

→ Which pasta works best for mac and cheese?

Elbow macaroni is a classic choice, but shells or cavatappi can also work for a similar texture and sauce coating.

→ What can I use as a garnish?

Fresh parsley, cracked black pepper, or an extra sprinkle of cheddar cheese are excellent options to enhance the presentation.