This Honey Pepper Chicken Mac and Cheese recipe is a delicious combination of crispy chicken bites, creamy mac and cheese, and a sweet yet spicy honey pepper sauce. Perfect for a comforting dinner, this dish will be a family favorite with its rich flavors and unique twist on classic comfort food
Ingredients:
For the Chicken:
1 lb chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1/2 teaspoon black pepper
1 cup flour
1 teaspoon salt
Oil for frying
For the Honey Pepper Sauce:
1/4 cup honey
1/4 cup soy sauce
1 tablespoon cracked black pepper
1 tablespoon apple cider vinegar
1/4 cup water
1 tablespoon cornstarch
For the Mac and Cheese:
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons flour
1/2 cup shredded mozzarella cheese
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Directions:
Prepare the Chicken:
Marinate the chicken pieces in buttermilk for at least 30 minutes.
In another bowl, combine flour, salt, and pepper.
Heat oil in a deep skillet over medium heat. Dredge the marinated chicken pieces in the flour mixture, ensuring they are well-coated. Fry until golden brown and cooked through. Drain on paper towels.
Prepare the Honey Pepper Sauce:
In a small saucepan, mix honey, soy sauce, cracked black pepper, and apple cider vinegar. Bring to a simmer over medium heat.
Combine cornstarch and water in a small bowl to create a slurry. Add this to the saucepan and cook until the sauce thickens, about 2-3 minutes. Set aside.
Prepare the Mac and Cheese:
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes until golden.
Gradually whisk in milk, cooking until the mixture thickens and bubbles.
Stir in shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper. Add cooked macaroni and stir to combine.
Assemble the Dish:
Toss the fried chicken pieces in the honey pepper sauce until well coated.
Serve the mac and cheese topped with the honey pepper chicken.
Serving Tips:
Garnish: Add a sprinkle of fresh chopped parsley or green onions on top for a pop of color and freshness.
Side Dishes: Serve with a simple green salad or steamed vegetables to balance the richness of the dish.
Bread: Pair with garlic bread or dinner rolls to complete the meal.
Presentation: Use a large, shallow dish or individual serving bowls to showcase the beautiful layers of creamy mac and cheese and crispy chicken.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Oven: Preheat the oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish, cover with aluminum foil, and bake until heated through, about 20 minutes.
Microwave: Place a portion in a microwave-safe dish and cover loosely. Heat on medium power for 1-2 minutes, stirring halfway through, until warmed.
Freezing: Although freezing may alter the texture of the mac and cheese, you can freeze it for up to 1 month. Allow the dish to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Separate Storage: For best results, store the chicken and mac and cheese separately. This helps maintain the chicken’s crispiness when reheated.
Additional Tips:
Sauce Separation: If the cheese sauce becomes too thick upon reheating, add a splash of milk and stir until smooth.
Fresh Chicken: To maintain the chicken’s crispiness, consider reheating it separately in the oven or an air fryer.
Adjusting Portions: The recipe can be easily doubled or halved to suit your needs.
Related Recipes:
FAQs:
Can I use pre-cooked or store-bought chicken for this recipe?
Yes, you can use pre-cooked or store-bought chicken to save time. If you opt for pre-cooked chicken, you can skip the frying step and simply toss the chicken pieces in the honey pepper sauce before serving. For store-bought fried chicken, remove any excess breading and coat with the sauce.
Can I make the mac and cheese ahead of time?
Yes, you can prepare the mac and cheese portion ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, reheat the mac and cheese on the stovetop or in the oven. Add a splash of milk and stir to restore the creamy consistency. Fry the chicken and prepare the honey pepper sauce just before serving for the best texture.
How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free flour for dredging the chicken and gluten-free pasta for the mac and cheese. Ensure all other ingredients, such as soy sauce and cornstarch, are also gluten-free. Check labels to confirm they meet gluten-free standards.
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, you can use other pasta shapes like penne, rotini, or shells. Choose a shape that holds the creamy cheese sauce well and complements the chicken.
Conclusion:
Honey Pepper Chicken Mac and Cheese is a must-try for anyone who enjoys the combination of sweet, spicy, and creamy flavors. It’s a versatile dish perfect for weeknight dinners, family gatherings, or any occasion where you want to impress with a unique and delicious meal. Enjoy the comforting taste of crispy chicken, creamy pasta, and a flavorful glaze in every bite.
📖 Recipe:
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Honey Pepper Chicken Mac and Cheese
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
If you’re looking for a comforting dish that brings together the best of sweet, spicy, and creamy flavors, this Honey Pepper Chicken Mac and Cheese is the perfect choice. This delightful fusion combines crispy fried chicken with creamy mac and cheese, all topped off with a sweet and spicy honey pepper glaze. It’s a family-friendly meal that’s sure to impress at any dinner table.
Ingredients
For the Chicken:
1 lb chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying
For the Honey Pepper Sauce:
1/4 cup honey
1/4 cup soy sauce
1 tablespoon cracked black pepper
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
1/4 cup water
For the Mac and Cheese:
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Marinate the chicken in buttermilk for at least 30 minutes.
- Mix flour, salt, and pepper in a bowl.
- Heat oil in a deep skillet. Dredge the chicken in the flour mixture and fry until golden brown. Drain on paper towels.
- Prepare the Honey Pepper Sauce:
- Combine honey, soy sauce, cracked black pepper, and apple cider vinegar in a saucepan. Simmer over medium heat.
- Mix cornstarch and water, then add to the sauce. Cook until thickened, about 2-3 minutes. Set aside.
- Prepare the Mac and Cheese:
- Cook elbow macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter. Stir in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until thickened. Add cheddar and mozzarella, stirring until melted and smooth. Season with salt and pepper. Combine with cooked macaroni.
- Assemble the Dish:
- Toss fried chicken in the honey pepper sauce. Serve over the mac and cheese.
Notes
Adjust the amount of black pepper in the sauce to control the spice level.
For a lighter version, bake the chicken instead of frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal per serving
