Creamy Honey Pepper Mac

This creamy honey pepper chicken mac and cheese delight combines two comfort food favorites into one extraordinary meal. The rich, velvety mac and cheese creates the perfect canvas for crispy chicken pieces glazed with a sweet-spicy honey pepper sauce that will have everyone asking for seconds.

I first created this recipe when my in laws surprised us with a visit during a cold winter weekend. The combination of comfort food with elevated flavors had everyone raving so much that it became our special Sunday dinner tradition.

Ingredients

• Elbow macaroni: classic pasta shape that holds sauce perfectly in its curves and crevices
• Buttermilk: tenderizes the chicken while adding tangy flavor to the coating
• Cheddar and mozzarella cheese blend: cheddar brings sharp flavor while mozzarella adds that irresistible stretch
• Honey: natural sweetener that caramelizes beautifully when heated creating depth
• Cracked black pepper: coarse grinding releases more aromatic oils than fine pepper
• Heavy cream: creates incomparable richness in the cheese sauce that milk alone cannot achieve
• Soy sauce: adds umami depth to balance the sweetness of honey in the glaze

Step-by-Step Instructions

Buttermilk Soak:

Allow chicken pieces to marinate in buttermilk for at least 20 minutes but up to overnight in the refrigerator. This breaks down proteins for tender chicken while the acidity helps seasoning adhere better. Make sure all pieces are fully submerged for even flavor.

Flour Dredge Preparation:

Combine flour with paprika salt and pepper in a shallow dish. The paprika adds beautiful color and subtle smokiness that enhances the chicken flavor. Mix thoroughly with a fork to ensure spices are evenly distributed throughout.

Frying Technique:

Heat oil to approximately 350°F for optimal crispy exterior without overcooking the chicken interior. Work in small batches to maintain oil temperature. The chicken should sizzle immediately when added but not smoke. Cook until deeply golden brown turning only once for maximum crispiness.

Glaze Creation:

Simmer honey soy sauce and peppers over low heat watching carefully to prevent burning. The mixture will thicken slightly as it cooks becoming more concentrated in flavor. Adjust heat lower if it bubbles too vigorously. The consistency should coat the back of a spoon.

Cheese Sauce Development:

Create a roux by cooking butter and flour until it smells nutty but remains pale in color about 2 minutes of constant whisking. Add liquids very gradually at first forming a smooth base before adding more. This prevents lumps from forming in your sauce.

Final Assembly:

Fold the cooked pasta into the cheese sauce while both are still hot for maximum coating ability. The sauce will continue to thicken as it cools so keep it slightly thinner than your desired final consistency. Top with chicken immediately before serving to maintain its crispy texture.

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My absolute favorite part of this recipe is watching people take their first bite. There's always that moment of surprise when they taste how the honey glaze transforms ordinary fried chicken into something extraordinary. My daughter once declared it tasted like something from a fancy restaurant and requested it for her birthday dinner three years running.

Make Ahead Options

This recipe can be partially prepared in advance to save time on busy evenings. The mac and cheese base can be fully prepared up to two days ahead and stored refrigerated in an airtight container. When ready to serve reheat the pasta gently on the stovetop with a splash of milk to restore creaminess while preparing the chicken fresh. The flour dredge mixture can also be prepared ahead and stored in a sealed container at room temperature.

Flavor Variations

For a southwestern twist add a tablespoon of chipotle powder to the chicken coating and stir some roasted corn kernels into the finished mac and cheese. An Italian variation works beautifully by incorporating basil and sun dried tomatoes into the cheese sauce and using Italian seasoning in the chicken coating. For extra decadence consider adding crispy bacon bits or caramelized onions to the mac and cheese base before topping with the glazed chicken.

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Serving Suggestions

This dish pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a complete meal consider serving alongside roasted broccoli or Brussels sprouts which can cook in the oven while you prepare the other components. A chilled crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy cheese and sweet honey flavors perfectly.

Recipe FAQs

→ Can I use pre-cooked chicken to save time?

Yes, you can use pre-cooked chicken to save time. Simply cut it into bite-sized pieces and toss in the honey pepper glaze. While you'll miss the crispy texture from fresh frying, it's a great time-saving alternative. For best results, warm the chicken slightly before coating with the glaze.

→ What cheese substitutions work well in this dish?

Great substitutions include Gruyere for depth, Colby Jack for creaminess, or Monterey Jack for mildness. For a sharper flavor, aged white cheddar works beautifully. Avoid pre-shredded cheese as it contains anti-caking agents that can affect the smoothness of your sauce. Fresh-grated cheese always melts more consistently.

→ Is there a way to make this dish spicier?

Absolutely! For more heat, double the red pepper flakes in the glaze, add cayenne pepper to both the chicken coating and the mac and cheese, or incorporate diced jalapeños into the cheese sauce. You could also drizzle hot honey instead of regular honey or finish the dish with your favorite hot sauce.

→ Can I make this dish ahead of time?

Yes, but for best results, prepare components separately. Make the mac and cheese up to 2 days ahead (it may need extra milk when reheating). Store in the refrigerator, then reheat gently on the stove or in the oven. Prepare the chicken and glaze just before serving to maintain the crispy texture. Combine just before serving.

→ What side dishes pair well with this mac and cheese?

Light, fresh sides balance this rich dish perfectly. Consider a simple green salad with vinaigrette, roasted broccoli or asparagus, sautéed green beans, or a tangy coleslaw. For a more substantial meal, garlic bread or buttery cornbread make excellent accompaniments to soak up any extra cheese sauce.

→ How can I make this dish gluten-free?

Substitute regular macaroni with gluten-free pasta (corn or rice-based works best). Replace all-purpose flour with a gluten-free flour blend in both the roux and chicken coating. When coating the chicken, gluten-free cornflakes or rice flour create excellent crispiness. Always verify your soy sauce is gluten-free, as traditional varieties contain wheat.