Name: Creamy Honey Pepper Chicken Mac and Cheese Delight
Prep time: 20 min
Cook time: 30 min
Total time: PT-487359H34M39S
Cuisine: American
Ingredients: Chicken pieces (like tenders or boneless thighs); Buttermilk for soaking the chicken; All-purpose flour; Paprika; Salt & black pepper; Vegetable oil for frying; Honey; Soy sauce; Cracked black pepper; Red pepper flakes (optional, for extra heat); Elbow macaroni; Butter; All-purpose flour (for roux); Milk; Heavy cream; Cheddar cheese, shredded; Mozzarella cheese, shredded; Garlic powder; Onion powder; Fresh parsley or extra black pepper for garnish

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Short description

I created a comforting and indulgent mac and cheese dish topped with crispy, honey‑pepper glazed chicken. It’s creamy, cheesy, slightly sweet, and has a spicy kick all in one satisfying bowl.

Creamy Honey Pepper Chicken Mac and Cheese Delight

Why You’ll Love This Recipe

I love how this recipe combines creamy macaroni and cheese with crispy fried chicken coated in a sweet‑and‑spicy honey glaze. It hits all the right flavors—rich, savory, sweet, and a bit of heat. Plus, it comes together pretty quickly and feels like a deluxe comfort food meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (like tenders or boneless thighs)
Buttermilk for soaking the chicken
All-purpose flour
Paprika
Salt & black pepper
Vegetable oil for frying
Honey
Soy sauce
Cracked black pepper
Red pepper flakes (optional, for extra heat)
Elbow macaroni
Butter
All-purpose flour (for roux)
Milk
Heavy cream
Cheddar cheese, shredded
Mozzarella cheese, shredded
Garlic powder
Onion powder
Fresh parsley or extra black pepper for garnish

Directions

Prepare the Chicken
I soak the chicken in buttermilk for at least 20 minutes (up to an hour if I have time). I dredge it in a flour mixture seasoned with paprika, salt, and black pepper, then fry it in heated oil until golden brown and crispy—about 4–5 minutes each side. I drain the chicken on paper towels.
Make the Honey Pepper Glaze
I combine honey, soy sauce, cracked black pepper, and red pepper flakes in a saucepan. I simmer it briefly over low heat, then toss the fried chicken in this glaze so each piece is evenly coated.
Cook the Macaroni and Cheese Sauce
I cook the macaroni until al dente and drain. Meanwhile, I melt butter, whisk in flour to form a roux, then slowly whisk in milk and heavy cream. Once smooth, I reduce the heat and stir in shredded cheddar and mozzarella until melted. I season it with garlic powder, onion powder, salt, and pepper.
Assemble the Dish
I stir the cooked macaroni into the cheese sauce until every noodle is coated. I spoon it into bowls, top with the glazed chicken, and garnish with fresh parsley or more black pepper.

Servings and timing

Servings: Approximately 4 servings
Prep time: ~20 minutes (plus 20–60 minutes soaking time)
Cook time: ~30 minutes
Total time: ~50–90 minutes

Variations

I sometimes swap in pepper jack cheese for extra spice.
For a crunchier texture, I coat the chicken with panko breadcrumbs in addition to flour.
I can make it lighter by using half-and-half instead of heavy cream.
For more heat, I drizzle in sriracha or use cayenne pepper in the roux.
I can add vegetables like broccoli florets or roasted bell peppers into the mac and cheese.

Storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in the microwave or on the stovetop over low heat, adding a splash of milk or cream to maintain creaminess. For the chicken, I reheat it in a 350 °F oven for about 10 minutes to keep it crispy.

FAQs

What if I don’t have buttermilk?

I mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let it sit for 5 minutes—it works as a great substitute.

Can I bake the chicken instead of frying?

Absolutely. I bake it at 400 °F for 18–20 minutes until crispy, then toss it in the honey-pepper glaze.

How can I make this gluten‑free?

I use gluten-free flour or a blend and gluten-free pasta—no one can tell the difference.

Can I prepare parts ahead of time?

Yes. I make the cheese sauce and cooked pasta ahead, then reheat them together before serving. I also fry the chicken earlier and glaze it just before serving.

Is there a dairy‑free version?

I substitute dairy with plant-based milk, vegan butter, and dairy-free cheese—though the texture may be slightly different, the flavors still work well.

Conclusion

This dish brings together the ultimate comfort-food combination: creamy, cheesy macaroni topped with crispy chicken coated in a honey‑pepper glaze. I love how the flavors play together, and I enjoy the flexibility to customize it for heat, crunch, or dietary needs. It’s a crowd-pleaser any day of the week!