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When I put together this creamy honey pepper chicken mac, I know I’m serving up pure comfort with a little splash of excitement. Thick, cheesy noodles cuddle up with crispy chicken that’s been rolled in honey and pepper—guaranteed to lift everyone’s spirits and make the table buzz.
This all started one Sunday, my family nudging me to try something unexpected with regular mac. Now they ask for this after every tough day—it’s made its way to the top of our comfort food list.
Ingredients
- Cracked black pepper and red pepper flakes: these bring the warmth and you can adjust the spice level to what you like best
- Soy sauce: gives the glaze body and brings in deep flavor
- Honey: you want pure honey so the glaze comes out sticky and flavorful
- Vegetable oil: fresh oil works best for that golden fried chicken vibe
- Paprika: makes your chicken crust pop with color and a gentle heat
- Buttermilk: lays the foundation for tangy, clingy breading
- Boneless skinless chicken breasts: juicy, quick-frying pieces—fresh is always best if possible
- Salt and pepper: season as you go for max flavor in every bite
- Garlic powder and onion powder: sneak in some extra punch to the cheese sauce—hello, flavor boost
- Mozzarella cheese: brings stretchiness and big cheese pulls
- Shredded cheddar cheese: buy a block and shred it for that real classic tang
- Heavy cream: turns everything silky and rich
- Whole milk: avoids watery sauce, keeps it thick and luscious
- All-purpose flour: helps build a thick, smooth sauce that won’t get clumpy
- Butter: go for the good stuff, real butter is the base of that luscious sauce
- Elbow macaroni: these noodles grab all that creamy cheese in every bite
Step-by-Step Instructions
- Put Everything Together and Serve:
- Mix the hot, cooked macaroni right into your homemade cheese sauce. Scoop it all into bowls, stack on that glazed chicken, and if you want, sprinkle over some parsley or extra pepper. Dig in.
- Make the Cheese Sauce:
- In a pot over medium, melt the butter, whisk in the flour till it bubbles smooth, then gradually pour in the milk and cream. Once it starts getting thick, stir in your cheeses and seasonings. It’ll turn smooth and melty—patience pays off.
- Boil Your Macaroni:
- Cook those elbow noodles per the package but stop when they’re just al dente—still with a little bite. Drain, set them aside. This keeps them perfect when you mix with the sauce.
- Roll the Fried Chicken in Glaze:
- While it’s still hot, toss that fried chicken with the sticky glaze so every piece gets a glossy coat. The flavors really stick this way.
- Mix Up the Honey Pepper Glaze:
- Pour honey and soy sauce and your chosen peppers into a small pot. Warm it on low a couple minutes, stirring. You want it thick but able to pour easily.
- Fry Up the Chicken:
- Bathe the chicken through a mix of flour and spices, shake off the extra, then fry in hot oil till golden brown and perfectly crisp. Rest on paper towels so it stays crunchy.
- Soak Chicken Pieces:
- Dunk your chicken in buttermilk for at least 20 minutes. The buttermilk softens it up and helps the flour mixture stick.
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You Must Know
- When you toss that piping hot chicken in the honey glaze, you get the best of both worlds—crispy shell and juicy inside
- Using sharp cheddar plus mozzarella makes the sauce rich, velvety, and super stretchy
- Leftovers taste even better—let this chill overnight, then warm it up and you’ll see for yourself
There’s just something about the honey here—it cuts the spice, making even picky eaters go for seconds. One time my niece asked for this at her birthday, and it was all gone before the grownups got any. That’s the kind of crowd-pleaser this is.
Storage tips
Keep extras chilled in a container for up to three days. Store the glazed chicken and the cheesy pasta in different containers. Warm up nice and slow together when you’re hungry, and stir in a splash of milk to make the sauce creamy again.
Ingredient swaps
Try boneless chicken thighs for extra juiciness. Change up the cheese sauce by tossing in Monterey Jack or gouda for a new flavor vibe. If you’re lightening up, mix Greek yogurt with a bit of milk to swap for heavy cream.
Serving ideas
Honestly, you could just serve this by itself, but a fresh green salad makes it complete. If you want extra veggies, add some steamed broccoli to the cheesy pasta right as you mix it all up—so colorful and good for you too.
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Culture & background
This dish takes a Southern favorite and gives it a modern twist by bringing together honey-fried chicken and mac and cheese. Definitely an American comfort staple, but with a richer spin. You’d see something like this at family dinners or Southern get-togethers when you want to wow your crew.
Common Questions
- → How do I make sure the chicken stays really crunchy?
Don’t crowd your frying pan—cook the chicken in shifts and leave the cooked pieces on towels to drain before you drizzle them with the honey pepper sauce.
- → Could I swap out the cheese?
Sure thing! Use whatever you like—try Gruyère, Monterey Jack, or maybe even a bit of Parmesan if you’re feeling fancy.
- → Is the honey pepper drizzle super hot?
The sauce is mostly sweet with a little warmth from black and red pepper flakes. You can always add more or less to suit your taste buds.
- → Can this be prepped before dinnertime?
Go ahead and make your mac and cheese and fry the chicken in advance, but keep off the glaze and mix everything together just before eating so it stays nice and crispy.
- → What goes well on the side?
Try a crisp salad, crunchy garlic bread, or some steamed greens to cut through that cheesy goodness.