Creamy Honey Pepper Chicken Mac and Cheese
This creamy honey pepper chicken mac and cheese blends crispy fried chicken bites, melty cheddar and mozzarella, and a silky-smooth cheese sauce all finished with a touch of honey and soy glaze. Comfort food perfect for any weeknight.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Large, for making cheese sauce
- 1 Whisk To stir the roux and sauce
- 1 Frying pan or deep fryer For chicken
Ingredients
Main Ingredients
- 2 cups elbow macaroni the pasta that slurps up the cheese so good
- 2 tablespoons butter for that silky roux
- 2 tablespoons all-purpose flour to thicken the cheese sauce
- 2 cups whole milk brings creamy texture
- 1 cup heavy cream ups the richness
- 2 cups shredded cheddar cheese the flavor MVP
- 0.5 cup mozzarella cheese for stretch and gooey goodness
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup buttermilk to soak chicken
- garlic powder to taste
- onion powder to taste
- salt to taste
- black pepper to taste
- paprika for spice
- vegetable oil for frying
- honey for drizzle
- soy sauce to mix with honey
Instructions
Instructions
- Cook elbow macaroni according to package until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook until nutty aroma arises.
- Gradually add whole milk and heavy cream, whisking constantly to avoid lumps. Heat until sauce thickens, about 5–7 minutes.
- Stir in garlic powder, onion powder, salt, and black pepper. Fold in shredded cheddar and mozzarella cheese.
- Fold cooked macaroni into cheese sauce and simmer on low for a few minutes to blend flavors.
- Soak chicken in buttermilk. Coat with flour mixed with paprika, salt, and black pepper.
- Fry coated chicken in hot vegetable oil until golden brown and cooked through. Drain excess oil.
- Fold fried chicken into mac and cheese mixture. Drizzle with honey and soy sauce glaze. Toss gently and serve hot.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for best texture.