Honey pepper chicken mac and cheese fries buttermilk-marinated chicken, brushes it with a honey-black-pepper glaze, then serves it sliced over a from-scratch roux-based mac and cheese, ready in about 45 minutes plus marinating. Building the mac and cheese sauce with a butter-flour roux before adding milk, rather than relying on cheese alone, gives it a stable, cling-to-the-noodles consistency that a cheese-only sauce wouldn't have.
Honey Pepper Chicken Mac & Cheese
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Oil for frying
- For the Honey Pepper Glaze:
- 1/4 cup honey
- 1 1/2 tsp cracked black pepper
- 1 tbsp apple cider vinegar
- For the Mac & Cheese:
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar
- 1/2 cup shredded mozzarella
- Salt, to taste
Instructions
- Pound chicken to even thickness. Marinate in buttermilk for 30 minutes.
- Heat oil in a skillet. Mix flour, salt, pepper, and paprika in a shallow bowl.
- Dredge chicken in flour mixture and fry until golden and cooked through. Drain on paper towels.
- In a small saucepan, combine honey, black pepper, and vinegar. Simmer for 3–4 minutes until slightly thickened. Brush over fried chicken.
- Cook macaroni according to package directions; drain.
- In a pot, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook until thickened.
- Stir in cheddar and mozzarella until smooth. Season with salt.
- Slice glazed chicken and serve over a bowl of mac & cheese. Drizzle extra glaze on top if desired.
Recipe Notes
- • For a shortcut, use frozen chicken tenders and toss in homemade glaze.
- • Add red pepper flakes to the glaze for extra heat.
- • Use gouda or pepper jack for a twist on the cheese sauce.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 690
- Sugar
- 10g
- Sodium
- 720mg
- Fat
- 34g
- Saturated Fat
- 14g
- Unsaturated Fat
- 17g
- Trans Fat
- 0g
- Carbohydrates
- 55g
- Fiber
- 2g
- Protein
- 42g
- Cholesterol
- 120mg
Why you'll love this
- Marinating the chicken in buttermilk for 30 minutes before dredging and frying tenderizes it while also giving the flour coating something to properly adhere to.
- Simmering the honey, black pepper, and vinegar together until slightly thickened, rather than serving them raw, turns the glaze into something that clings to the fried chicken instead of running off.
Tips for the best result
- Pound the chicken to an even thickness before marinating, as the instructions specify, so it fries through evenly.
- Whisk the milk into the roux gradually, letting the sauce thicken before adding the cheese, so it comes together smooth rather than lumpy.
Troubleshooting
The cheese sauce is lumpy.
This usually means the milk was added too quickly to the roux. Whisk continuously and add it gradually next time, letting the sauce thicken in stages.
Want a shortcut version.
Use frozen chicken tenders and toss them in the homemade glaze, exactly as the recipe's own notes suggest, skipping the marinate-and-fry steps.
Sauce breaks or looks curdled.
lower the heat immediately and whisk in a tablespoon of cold butter to re-emulsify the mixture.
Recipe variations
- Transform this dish by playing with the flavor profile.
- Add a tablespoon of Dijon mustard for tangy depth, or stir in a handful of caramelized onions for sweet complexity.
- For heat lovers, incorporate a pinch of cayenne or a tablespoon of hot honey instead of regular.
- Make it extra indulgent by adding crispy bacon bits on top, or lighten it up with sun-dried tomatoes and spinach folded in at the end.
- For an autumn version, try adding a dash of cinnamon and roasted butternut squash cubes.
Store the chicken and mac and cheese separately; reheat the mac and cheese with a splash of milk to loosen the sauce.
The recipe's own notes suggest red pepper flakes in the glaze for extra heat, or gouda or pepper jack for a twist on the cheese sauce.
Frequently asked questions
Can I use pre-cooked chicken in this Honey Pepper Chicken Mac & Cheese?
Absolutely! Rotisserie chicken or leftover grilled chicken works perfectly. Just shred or dice it and add it when combining the pasta with the sauce.
What cheeses work best in this recipe?
A combination of sharp cheddar and creamy monterey jack creates the perfect balance, but fontina or gruyere add wonderful depth if you want to elevate it.
Can I make this dish ahead of time?
Yes! Prepare everything but undercook the pasta slightly, then refrigerate. When ready to serve, add a splash of milk and reheat gently.
Is there a way to make this dish spicier?
Add red pepper flakes, cayenne pepper, or even a tablespoon of your favorite hot sauce to the cheese sauce for extra heat.
What’s the best pasta shape for Honey Pepper Chicken Mac & Cheese?
Shapes with ridges or curves like cavatappi, rotini, or shells capture more of the delicious honey pepper sauce in every bite.
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