Honey Pepper Chicken Mac Cheese is your new go-to for a comforting and incredibly flavorful meal that perfectly balances sweet and spicy with creamy, cheesy goodness. This recipe is a game-changer for busy weeknights, offering a homemade delight that’s both satisfying and surprisingly simple to prepare.
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Key Ingredients for Honey Pepper Chicken Mac Cheese
For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs total), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Sriracha (or more, to taste for heat)
- 1 teaspoon cornstarch (optional, for a thicker sauce)
For the Macaroni and Cheese:
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but recommended)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese (or Monterey Jack)
Optional Toppings:
- Chopped fresh parsley
- Crushed red pepper flakes
- Panko breadcrumbs, toasted
How to Make Honey Pepper Chicken Mac Cheese
This Honey Pepper Chicken Mac Cheese recipe offers the ultimate comfort food experience, combining tender, zesty chicken with a lusciously creamy, cheese-laden pasta. It’s a satisfying meal that comes together in about 45 minutes, perfect for a delightful family dinner or a treat for yourself.
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the bite-sized chicken pieces with olive oil, smoked paprika, garlic powder, black pepper, and salt. Set aside.
- Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet (no need to wipe it out), add the honey, soy sauce, and Sriracha. Bring to a simmer over medium heat. If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of water in a small bowl until smooth, then stir it into the simmering sauce. Cook for 1-2 minutes, stirring, until the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat. Simmer for another 2 minutes, allowing the flavors to meld. Remove the skillet from the heat and set the honey pepper chicken aside.
- Cook the Macaroni: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni well and set aside.
- Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until a smooth paste (roux) forms. Gradually whisk in the warmed milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue to cook, stirring frequently, until the sauce thickens and comes to a gentle simmer.
- Melt the Cheese: Reduce the heat to low. Add the salt, pepper, and nutmeg (if using) to the cheese sauce. Gradually add the shredded cheddar cheese and Gruyère cheese, stirring continuously until each addition is fully melted and the sauce is smooth and creamy.
- Combine Macaroni and Cheese: Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
- Assemble the Dish: Spoon half of the creamy macaroni and cheese into a greased 9×13 inch baking dish. Top with the honey pepper chicken, spreading it evenly. Spoon the remaining macaroni and cheese over the chicken, ensuring it’s covered.
- Bake (Optional but Recommended for Crispy Topping): For an extra layer of deliciousness, you can bake this dish. Preheat your oven to 375°F (190°C). If you are adding toppings like toasted panko breadcrumbs, sprinkle them evenly over the top of the mac and cheese. Bake for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
Why You’ll Love This Honey Pepper Chicken Mac Cheese
What you’ll adore most about this Honey Pepper Chicken Mac Cheese is the incredible fusion of sweet, savory, and spicy flavors that elevates classic mac and cheese to a whole new level. The tender, glazed chicken pieces are an absolute showstopper, adding a delightful protein boost and a fantastic textural contrast to the velvety cheese sauce. This dish offers incredible value, allowing you to recreate a restaurant-quality meal for a fraction of the cost, making it a smart and delicious choice for any budget.
This isn’t just another mac and cheese; it’s a complete meal that’s both comforting and exciting, far surpassing a plain stovetop version. The zesty honey pepper glaze on the chicken brings a delightful kick and a satisfying sweet-and-spicy balance that’s utterly addictive. Imagine the pure joy of scooping up a spoonful of creamy, cheesy pasta, followed by a bite of perfectly glazed chicken – it’s pure bliss! So, don’t wait; gather your ingredients and treat yourself to this sensational Honey Pepper Chicken Mac Cheese tonight!
Storing and Reheating Tips
This Honey Pepper Chicken Mac Cheese is best enjoyed fresh, but leftovers can be stored effectively for future enjoyment.
- Refrigeration: Allow the mac and cheese to cool completely. Transfer any leftovers into an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: For the creamiest results, reheat gently on the stovetop over low heat. You may need to add a splash of milk or cream to loosen the sauce as it reheats. Stir frequently to prevent sticking and ensure even heating.
- Oven: For a crispier topping (if you baked it originally), place individual portions or the entire dish in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Cover with foil if you wish to prevent the top from browning too much.
- Microwave: Reheat in 1-2 minute intervals, stirring in between, until hot. Note that microwaving can sometimes alter the texture of the sauce.
- Freezing: While freezing is possible, the texture of the cheese sauce might change slightly upon thawing, becoming a bit more watery. If you plan to freeze, ensure the dish has cooled completely. Portion into freezer-safe containers or wrap tightly. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
This Honey Pepper Chicken Mac Cheese is a truly delightful dish that brings together comforting textures with exciting sweet and spicy flavors. It’s a recipe that’s sure to become a family favorite, and we encourage you to give it a try for a truly satisfying meal.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Honey Pepper Chicken Mac Cheese
Honey Pepper Chicken Mac Cheese is your new go-to for a comforting and incredibly flavorful meal that perfectly balances sweet and spicy with creamy, cheesy goodness. This recipe is a game-changer for busy weeknights, offering a homemade delight that’s both satisfying and surprisingly simple to prepare.
Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with olive oil, smoked paprika, garlic powder, black pepper, and salt. Set aside.2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, to taste salt
- Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- In the same skillet (no need to wipe it out), add the honey, soy sauce, and Sriracha. Bring to a simmer over medium heat. If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of water in a small bowl until smooth, then stir it into the simmering sauce. Cook for 1-2 minutes, stirring, until the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat. Simmer for another 2 minutes, allowing the flavors to meld. Remove the skillet from the heat and set the honey pepper chicken aside.1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon Sriracha, 1 teaspoon cornstarch, 2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni well and set aside.1 pound elbow macaroni
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until a smooth paste (roux) forms. Gradually whisk in the warmed milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue to cook, stirring frequently, until the sauce thickens and comes to a gentle simmer.1/2 cup (1 stick) unsalted butter, 1/2 cup all-purpose flour, 4 cups whole milk
- Reduce the heat to low. Add the salt, pepper, and nutmeg (if using) to the cheese sauce. Gradually add the shredded cheddar cheese and Gruyère cheese, stirring continuously until each addition is fully melted and the sauce is smooth and creamy.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese
- Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.1 pound elbow macaroni, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese
- Spoon half of the creamy macaroni and cheese into a greased 9×13 inch baking dish. Top with the honey pepper chicken, spreading it evenly. Spoon the remaining macaroni and cheese over the chicken, ensuring it’s covered.1 pound elbow macaroni, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese, 2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- For an extra layer of deliciousness, you can bake this dish. Preheat your oven to 375°F (190°C). If you are adding toppings like toasted panko breadcrumbs, sprinkle them evenly over the top of the mac and cheese. Bake for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.Panko breadcrumbs, toasted
Notes
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the oven for best results.