Name: Creamy Honey Pepper Chicken Mac and Cheese Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 2 Tbsp butter; 2 Tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 cups shredded cheddar cheese; ½ cup mozzarella cheese; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup buttermilk; 1 cup all-purpose flour; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; Vegetable oil for frying; ⅓ cup honey; 1 Tbsp soy sauce; 1 tsp cracked black pepper; ½ tsp red pepper flakes (optional)

I’m excited to share this indulgent twist on mac and cheese—creamy, cheesy pasta paired with crispy, honey-pepper chicken. It’s a crowd-pleaser that combines smooth, comforting flavors with a punch of sweet-spicy deliciousness. Creamy Honey Pepper Chicken Mac and Cheese Delight

Why You’ll Love This Recipe

I love how the silky mac and cheese base contrasts with the crunchy, sticky chicken. The sweet honey and cracked black pepper give it just the right kick, making it special enough for gatherings yet simple enough for weeknight dinners.

ingredients

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

For the mac and cheese:

2 cups elbow macaroni
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
½ cup mozzarella cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste

For the honey pepper chicken:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
½ tsp salt
½ tsp black pepper
Vegetable oil for frying

For the honey pepper glaze:

⅓ cup honey
1 Tbsp soy sauce
1 tsp cracked black pepper
½ tsp red pepper flakes (optional)

directions

Prepare the chicken
I soak the chicken pieces in buttermilk for at least 20 minutes to tenderize. Then I dredge them in a flour mixture seasoned with paprika, salt, and black pepper, and fry until golden and crispy (about 4–5 minutes per side).
Make the honey pepper glaze
I whisk together honey, soy sauce, cracked pepper, and red pepper flakes in a small saucepan, simmer for a couple of minutes, then toss the fried chicken until each piece is coated.
Cook the mac and cheese
I cook the pasta until al dente and make a cheese sauce by melting butter, whisking in flour, then gradually adding milk and cream until smooth. I melt in cheddar and mozzarella, then season with garlic and onion powders, salt, and pepper.
Assemble the dish
I stir the pasta into the cheese sauce, spoon it into bowls, and top with the honey-glazed chicken. I finish with fresh parsley or extra cracked pepper for garnish.

Servings and timing

Yield: Serves 4
Prep time: ~20 minutes (including marinating)
Cook time: ~30 minutes
Total time: ~50 minutes

Variations

Make it spicier: Add an extra pinch of red pepper flakes or more cracked pepper.
Vegetable boost: Stir in sautéed broccoli, spinach, or bell peppers.
Gluten-free: Use gluten-free pasta and replace flour in the chicken dredge with a GF blend.
Cheese swap: Try pepper jack, smoked gouda, or a sharp Swiss–cheddar mix for a flavor twist.

storage/reheating

I store leftovers in separate airtight containers:

Mac and cheese lasts 3–4 days in the fridge. I add a splash of milk when reheating to restore creaminess.
Chicken stays fresh 2–3 days. I reheat it in the oven or air fryer to keep it crisp.

For freezing, I sometimes freeze just the mac and cheese (up to 2 months), thaw overnight, and reheat on the stove with extra milk. I avoid freezing the chicken since the coating tends to go soggy.

FAQs

What can I substitute for buttermilk if I don’t have any?

I mix 1 Tbsp of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and it works just as well.

Can I bake this as a casserole instead?

Absolutely. I combine the mac and cheese with glazed chicken in a baking dish, top with breadcrumbs or extra cheese, and bake at 350 °F for 15–20 minutes until bubbly and golden.

How do I make this ahead of time?

I prepare the mac and cheese and chicken separately up to the assembly step, refrigerate both (up to a day), then reheat gently with a splash of milk and oven crisp-up just before serving.

Is it freezer-friendly?

I freeze only the mac and cheese (not the chicken) for up to 2 months, as the chicken loses its crunch. Thaw overnight and reheat on the stove with milk to revive the texture.

Can I use rotisserie chicken instead of frying?

Yes! I shred about 2 cups of store-bought rotisserie chicken, toss it in the honey-pepper glaze, then top the mac and cheese for a convenient shortcut.

Conclusion

I love how this Creamy Honey Pepper Chicken Mac and Cheese Delight delivers on both comfort and excitement—the gooey, cheesy base perfectly complements the crispy, sweet‑spicy chicken. It’s versatile, freezer‑friendly, and easy to adapt to any preferences. Whether for a cozy night in or feeding a crowd, this dish never fails to impress and satisfy.