Creamy Honey Pepper Chicken Mac (Print-Friendly Version)
Macaroni in creamy cheese sauce, crowned with sweet and spicy honey pepper chicken for balanced flavor and texture.
# Ingredients:
→ Mac and Cheese
01 -
240 g elbow macaroni
02 -
28 g unsalted butter
03 -
16 g all-purpose flour
04 -
480 ml whole milk
05 -
240 ml heavy cream
06 -
200 g cheddar cheese, shredded
07 -
60 g mozzarella cheese, shredded
08 -
0.5 g garlic powder
09 -
0.5 g onion powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Honey Pepper Chicken
12 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
13 -
240 ml buttermilk
14 -
120 g all-purpose flour
15 -
2 g paprika
16 -
1 g salt
17 -
1 g black pepper
18 -
Vegetable oil, for frying
→ Honey Pepper Glaze
19 -
110 g honey
20 -
15 ml soy sauce
21 -
2 g cracked black pepper
22 -
0.5 g red pepper flakes (optional)
# Steps:
01 -
Place chicken breast pieces in a bowl and cover with buttermilk. Allow to marinate for at least 20 minutes to tenderize and infuse flavor.
02 -
Combine flour, paprika, salt, and black pepper in a separate bowl. Remove marinated chicken from buttermilk, dredge each piece thoroughly in flour mixture, and shake off excess. Heat vegetable oil in a deep pan over medium heat. Working in batches, fry chicken pieces until golden and crisp, approximately 4–5 minutes per side. Drain on a paper towel–lined plate.
03 -
In a small saucepan, combine honey, soy sauce, cracked black pepper, and, if using, red pepper flakes. Bring to a gentle simmer over low heat, stirring frequently, for 2–3 minutes until slightly thickened.
04 -
Add fried chicken pieces to the saucepan and toss until each piece is evenly coated in the honey pepper glaze.
05 -
In a large pot of boiling salted water, cook elbow macaroni according to package instructions until al dente. Drain well and set aside.
06 -
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk and heavy cream, whisking constantly until smooth and beginning to thicken. Lower the heat, then stir in cheddar and mozzarella cheese until melted and smooth. Season the sauce with garlic powder, onion powder, salt, and pepper to desired taste.
07 -
Add drained macaroni to the cheese sauce and stir gently to coat all pasta with the mixture.
08 -
Portion mac and cheese into serving bowls. Top generously with glazed honey pepper chicken. Garnish with fresh parsley leaves or a sprinkle of additional black pepper if desired. Serve immediately.
# Notes & Tips:
01 -
For maximal crispness, fry chicken in small batches and avoid crowding the pan.
02 -
Warming the honey pepper glaze before tossing ensures an even, glossy coating.
03 -
Allow the macaroni to drain thoroughly before folding into the cheese sauce for best texture.