Description
Creamy Honey Pepper Chicken Mac and Cheese Delight is the ultimate comfort food mashup combining tender chicken, a luscious cheese sauce, and sweet-spicy honey pepper drizzle, all tossed with perfectly cooked macaroni. This dish delivers a harmonious blend of savory, creamy, sweet, and peppery flavors—perfect for cozy family dinners or impressively indulgent gatherings.
Ingredients
Pasta
- 12 oz (340 g) elbow macaroni
- Water, for boiling
- Salt, for pasta water
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
Honey Pepper Drizzle
- 1/4 cup honey
- 1 tsp freshly ground black pepper
- 1 tbsp butter
Garnish (optional)
- Sliced green onions
- Extra shredded cheese
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
- Prepare and Cook the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and smoked paprika. In a skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes per side or until cooked through and golden on the outside. Transfer to a cutting board, let rest for 5 minutes, then dice into bite-sized pieces.
- Make the Cheese Sauce: In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and cream, stirring continuously to prevent lumps. Simmer for 3–4 minutes until the sauce thickens. Reduce heat to low, add cheddar, mozzarella, and Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt, pepper, and garlic powder.
- Combine Pasta, Chicken, and Cheese Sauce: Add the cooked macaroni and diced chicken to the cheese sauce, stirring gently until everything is well coated and evenly mixed. Heat for another 1–2 minutes to meld the flavors.
- Make the Honey Pepper Drizzle: In a small saucepan, melt the butter over low heat. Add honey and black pepper, whisking until combined and warmed through. Do not boil. Remove from heat.
- Finish and Serve: Spoon the mac and cheese into bowls or a serving platter. Generously drizzle the honey pepper sauce over the top. Garnish with green onions, extra cheese, or parsley if desired. Serve hot and enjoy the sweet, creamy, and peppery sensations in every bite.
Notes
- For extra flavor, marinate the chicken for 30 minutes with a bit of lemon juice and garlic before cooking.
- Feel free to swap in rotisserie chicken or leftover cooked chicken for a time-saving shortcut.
- This recipe adapts well to gluten-free pasta and flour if needed.
- Adjust the pepper in the honey drizzle to your own spice preference.
- For a crunchy topping, broil finished mac and cheese with a sprinkle of breadcrumbs and Parmesan.
