Here’s a comforting, flavorful recipe for Honey Pepper Chicken Mac and Cheese — creamy, cheesy, with a sweet-and-spicy kick.
🍗 Honey Pepper Chicken Mac and Cheese
🛒 Ingredients (Serves 4–6)
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cubed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1–2 tbsp olive oil
- 2–3 tbsp honey
- ½ tsp crushed red pepper flakes (adjust to taste)
For the Mac and Cheese:
- 12 oz (340 g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk (whole or 2%)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ tsp garlic powder
- Salt and pepper to taste
Optional Topping:
- ½ cup panko breadcrumbs, toasted with 1 tbsp butter
👩🍳 Instructions
1️⃣ Cook the pasta
- Boil pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Cook the chicken
- Season cubed chicken with salt, black pepper, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 5–7 minutes.
- Drizzle honey over the chicken and sprinkle with crushed red pepper flakes. Toss to coat, then remove from heat.
3️⃣ Make the cheese sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in milk until smooth and slightly thickened.
- Reduce heat and add shredded cheddar and mozzarella. Stir until melted.
- Season with garlic powder, salt, and pepper.
4️⃣ Combine
- Mix cooked pasta with cheese sauce. Fold in honey pepper chicken.
- Transfer to a baking dish if desired.
5️⃣ Optional topping & bake
- Sprinkle panko breadcrumbs on top for extra crunch.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
6️⃣ Serve
- Garnish with chopped parsley or extra crushed red pepper flakes for heat.
🔥 Tips
- Use sharp cheddar for more flavor.
- Adjust honey and pepper to your preferred sweetness/spice balance.
- For a lighter version, use milk and part-skim cheese instead of heavy cream.
If you want, I can also make a one-pan stovetop version that’s faster and doesn’t require baking but still has the honey pepper flavor.
