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Creamy Honey Pepper Chicken Mac and Cheese Recipe

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★★★★★

4.8 from 8 reviews

This creamy honey pepper chicken mac and cheese combines tender chicken pieces tossed in a sweet and spicy honey pepper glaze with gooey melted cheeses and perfectly cooked elbow macaroni. Finished with a golden broiled top and optional parsley garnish, this comforting dish delivers a delightful blend of sweet, spicy, and cheesy flavors in every bite.

Ingredients

Scale

Macaroni and Chicken

  • 2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Garnish

  • Chopped parsley (optional)

Instructions

  1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside.
  2. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and black pepper. Sauté the chicken until fully cooked and no longer pink inside, about 6-8 minutes.
  3. Glaze the Chicken: Add the honey and crushed red pepper flakes to the cooked chicken, stirring well to coat all pieces evenly. Remove from heat and set aside.
  4. Make the Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color, stirring constantly to prevent burning.
  5. Add Milk and Cream: Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps. Continue cooking until the sauce thickens slightly, about 3-5 minutes.
  6. Season and Add Cheese: Stir in the garlic powder and onion powder, then add the shredded mozzarella and sharp cheddar cheese. Stir continuously until the cheese is fully melted and the sauce is smooth.
  7. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
  8. Fold in Chicken: Gently fold the honey pepper chicken pieces into the cheesy macaroni mixture until evenly distributed.
  9. Bake and Broil: Transfer the mixture to a baking dish and, if desired, sprinkle extra cheese on top. Broil in the oven for 2-3 minutes or until the top is golden and bubbling.
  10. Garnish and Serve: Remove from the oven, garnish with chopped parsley if using, and serve hot for a creamy, flavorful meal.

Notes

  • You can adjust the amount of crushed red pepper flakes for more or less heat depending on your preference.
  • Use whole milk and heavy cream for the creamiest cheese sauce, but low-fat options can be substituted if desired.
  • Broiling time is short; watch carefully to prevent burning the top.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure pasta is gluten-free.

Nutrition

Keywords: creamy mac and cheese, honey pepper chicken, baked mac and cheese, spicy chicken pasta, comfort food recipe

Find it online: https://servedbynora.com/creamy-honey-pepper-chicken-mac-and-cheese-recipe/