Remember that time I tried to make a fancy soufflé for Thanksgiving and it collapsed before anyone even saw it? Yeah, well, that’s pretty much my cooking journey in a nutshell: lots of love, a few disasters, and a whole lot of delicious food in between. And that brings me to this incredible honey pepper chicken mac and cheese recipe, a dish born out of a need for comfort, spice, and something that even my picky eaters would devour. I wanted something with the familiar flavors of chicken and mac and cheese, but with a grown-up twist. This creamy, spicy, sweet honey pepper chicken mac and cheese is that dish, my friend.

Imagine: tender pieces of chicken coated in a sticky-sweet honey pepper glaze, all snuggled into a blanket of creamy, cheesy mac. The first bite is a burst of flavor – the warmth of the pepper, the sweetness of the honey, the savory chicken, and then, the pure comfort of homemade mac and cheese. My kids, who usually turn their noses up at anything remotely “spicy,” actually ask for seconds (and sometimes thirds!). My husband, a self-proclaimed mac and cheese connoisseur, declares it the best he’s ever had. It’s become a regular weeknight meal in our house, and I’m so excited to share the magic with you. It’s so much better than regular mac and cheese!

Look, I know weeknights can be crazy. We’re all juggling work, school, activities, and trying to squeeze in a little bit of sanity. That’s why I love this honey pepper chicken mac and cheese – it’s relatively quick to make, uses ingredients you probably already have in your pantry, and it’s a guaranteed crowd-pleaser. Forget slaving over a hot stove for hours. This recipe is about getting a delicious, satisfying meal on the table without sacrificing flavor or your precious time. This dish has become a staple in our household because it’s:

Quick: Ready in under an hour.
Easy: Simple steps, perfect for any skill level.
Crowd-pleasing: Even picky eaters will love it!

It’s not just about the convenience, though. This honey pepper chicken mac and cheese is about creating those cozy, comforting moments around the dinner table. It’s about the smiles, the laughter, and the shared joy of a really good meal. It’s about making memories, one delicious bite at a time. And trust me, this recipe is a memory-maker.

So, grab your apron, put on some music, and let’s get cooking! I promise you, this honey pepper chicken mac and cheese will become a family favorite in your home, just like it has in mine. You’ll want to make it all the time, and that’s fine with me!

Ingredients

Here’s what you’ll need to whip up this amazing honey pepper chicken mac and cheese. Don’t worry, I’ve included some of my favorite shortcuts and substitutions to make it even easier.

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: I prefer chicken breasts for this recipe because they cook quickly and evenly, but you can also use chicken thighs if you prefer a richer flavor. Just make sure to trim off any excess fat. Sometimes, I’ll buy a rotisserie chicken and shred it to save even more time!
1/4 cup honey: Use your favorite type of honey! I love using local honey for its unique flavor, but any good quality honey will work.
2 tablespoons soy sauce: This adds a savory depth to the honey pepper glaze. Low-sodium soy sauce is a great option if you’re watching your salt intake.

1 tablespoon black pepper, freshly ground: Don’t skimp on the pepper! This is what gives the dish its signature kick. Freshly ground pepper is always best, but pre-ground will work in a pinch.
1 teaspoon garlic powder: Because everything is better with garlic! Feel free to substitute with 2 cloves of minced fresh garlic if you’re feeling fancy.
1 pound elbow macaroni: Classic elbow macaroni is my go-to for mac and cheese, but you can use any short pasta shape you like. Cavatappi, shells, or even rotini would work well.

1/2 cup butter: This is the foundation of our creamy cheese sauce. I prefer unsalted butter so I can control the amount of salt in the dish.
1/2 cup all-purpose flour: This helps thicken the cheese sauce. Make sure to whisk it in well to avoid any lumps.
3 cups milk: I use whole milk for the creamiest sauce, but you can use 2% or even skim milk if you prefer. Just be aware that the sauce might not be as rich.

4 cups shredded cheddar cheese: This is the star of our mac and cheese! I like to use a combination of sharp and mild cheddar for the best flavor. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly. Feel free to use your favorite blend of cheeses, as well.
1/4 cup grated Parmesan cheese: This adds a nutty, salty flavor to the mac and cheese.
Salt and pepper to taste: Always taste and adjust the seasoning to your liking!

Budget-Friendly Tip: Buy cheese in bulk and shred it yourself to save money. You can also often find chicken on sale, so stock up when you see a good deal! I always check my pantry before heading to the store to avoid buying ingredients I already have. It also helps to have a list!
Storage Hack: Store leftover honey pepper chicken mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven, adding a splash of milk to keep it creamy.

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make this unbelievably delicious honey pepper chicken mac and cheese, step by step. I’ll share some of my best tips and tricks along the way, so you can avoid any cooking mishaps.

Step-by-Step Cooking Honey Pepper Chicken Mac and Cheese

Prepare the Chicken: In a medium bowl, whisk together the honey, soy sauce, black pepper, and garlic powder. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. (This is a great time to get the pasta water boiling!). My kids sometimes help me with this part, which makes them even more excited to eat it! For a deeper flavor, marinate the chicken overnight.

Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain well and set aside. Don’t overcook the pasta! Slightly undercooked is better, as it will continue to cook in the cheese sauce. Rinse the pasta with cold water after draining to stop the cooking process.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened and become sticky, about 8-10 minutes. Be careful not to overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. The honey pepper chicken smells amazing while it’s cooking! Make sure the internal temperature of the chicken reaches 165°F (74°C).
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Slowly whisk in the milk, a little at a time, until the sauce is smooth and creamy. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes. A good roux is the foundation of a smooth cheese sauce.

Add the Cheese: Remove the saucepan from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Don’t boil the cheese sauce, or it will become grainy. If the sauce is too thick, add a splash of milk to thin it out. Using a whisk helps to ensure the cheese melts smoothly.
Combine Everything: Add the cooked macaroni and honey pepper chicken to the cheese sauce and stir gently to combine. Make sure everything is evenly coated in that luscious cheese sauce. Ensure the pasta and chicken are well-distributed throughout the cheese sauce for the perfect bite.
Serve: Serve immediately and enjoy! Garnish with a sprinkle of extra black pepper or chopped fresh parsley, if desired. A sprinkle of red pepper flakes can add an extra kick.

Real-Life Cooking Tip: Don’t be afraid to experiment with the amount of honey and pepper in the glaze to suit your taste. If you like it extra spicy, add a pinch of red pepper flakes. If you prefer it sweeter, add a little more honey.
Lesson Learned: I once tried to speed up the process by adding all the milk at once to the roux. Big mistake! The sauce turned out lumpy and grainy. Learn from my mistakes and add the milk slowly, whisking constantly, for a perfectly smooth cheese sauce.

Family Reaction: The first time I made this honey pepper chicken mac and cheese, my kids were a little skeptical because of the pepper. But after one bite, they were hooked! Now, it’s one of their favorite meals, and they always ask for it on their birthdays.
Meal Prep Insight: You can prepare the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cook it thoroughly before adding it to the mac and cheese

Leftover Advice: Leftover honey pepper chicken mac and cheese is even better the next day! The flavors have had time to meld together, and the sauce becomes even creamier. Reheat it gently in the microwave or oven, adding a splash of milk to keep it moist.

Serving Ideas

Okay, you’ve made this amazing honey pepper chicken mac and cheese, now what? Here are some ideas on how to serve it up and make it a complete meal.

At our house, we often serve this honey pepper chicken mac and cheese with a simple side salad. The freshness of the salad helps to balance out the richness of the mac and cheese. Sometimes I’ll also add some steamed broccoli or green beans for a little extra veggie power. Another fun side dish idea is garlic bread. Who can resist dipping garlic bread into that cheesy sauce? A crisp green salad with a light vinaigrette is a perfect complement to the richness of the dish.

This dish is perfect for a weeknight dinner, but it’s also great for potlucks, parties, or even a casual weekend lunch. It’s always a hit, no matter the occasion. For a potluck, I usually make a big batch in a large casserole dish and keep it warm in a slow cooker. Keep the mac and cheese warm in a slow cooker on low heat, stirring occasionally to prevent sticking.

Leftover honey pepper chicken mac and cheese is fantastic transformed into other meals. You can make mac and cheese bites by rolling small portions into balls, coating them in breadcrumbs, and baking them until golden brown. Or, you can add it to grilled cheese sandwiches for an extra cheesy and flavorful twist. Transform leftovers into crispy mac and cheese bites for a fun appetizer or snack.

As for portion sizes, a generous scoop is usually enough for most adults. My kids, on the other hand, can easily devour two scoops each! The best part about this dish is that it’s so satisfying and filling. For a heartier meal, serve with a side of roasted vegetables or a slice of crusty bread.

Family Feedback: My family loves it when I top the honey pepper chicken mac and cheese with a sprinkle of crumbled bacon. It adds a smoky, salty crunch that takes it to the next level. It’s also a hit with a sprinkle of breadcrumbs on top, for a little bit of texture.

The honey pepper chicken mac and cheese is the perfect dish for a cozy night in, watching movies with the family. It is also great for meal prepping; divide the mac and cheese into individual containers for easy lunches throughout the week.

FAQs

Here are some frequently asked questions about making honey pepper chicken mac and cheese. I’ve answered them based on my own experiences and questions I’ve received from friends and family over the years.

Q: Can I make this dish ahead of time?

A: Absolutely! You can prepare the mac and cheese and the honey pepper chicken separately, then combine them when you’re ready to serve. Just store them in separate containers in the refrigerator and reheat them before combining. This is a great way to save time on busy weeknights. Prepare the individual components a day in advance for a stress-free meal.

Q: Can I use a different type of cheese?

A: Of course! Cheddar cheese is classic, but you can use any cheese or blend of cheeses that you like. Gruyere, Monterey Jack, or even a little bit of pepper jack would all be delicious in this dish. Experiment and find your favorite combination! I often add a little gouda! A combination of cheddar, Gruyere, and a touch of Parmesan creates a rich and complex flavor.

Q: Can I make this dish vegetarian?

A: Yes, you can easily make this dish vegetarian by substituting the chicken with tofu or chickpeas. Just make sure to press the tofu to remove any excess water before marinating it in the honey pepper glaze. Chickpeas can be added directly to the glaze without any preparation. Tofu and chickpeas both offer a great texture and absorb the flavors of the glaze beautifully.

Q: How can I make this dish lower in sodium?

A: Use low-sodium soy sauce and unsalted butter. You can also reduce the amount of cheese or use a lower-sodium cheese. Taste the dish before adding any additional salt, and adjust accordingly. I’ve made this adjustment for family members and it’s come out great. Opt for low-sodium ingredients to reduce the overall sodium content of the dish.

Q: What if I don’t have elbow macaroni?

A: No problem! You can use any short pasta shape that you like. Cavatappi, shells, rotini, or even penne would all work well in this dish. Just make sure to cook the pasta according to package directions. Choose pasta shapes with ridges or grooves to better hold the cheese sauce.

Q: What’s the best way to reheat leftovers?

A: The best way to reheat leftover honey pepper chicken mac and cheese is in the microwave or oven. Add a splash of milk to keep it creamy and prevent it from drying out. Reheat it gently until it’s warmed through. Reheating the mac and cheese in the oven helps to maintain its creamy texture and flavor.

Q: I messed up the cheese sauce, what do I do?

A: Don’t worry, it happens to the best of us! If the cheese sauce is lumpy, try whisking it vigorously or using an immersion blender to smooth it out. If it’s too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a few minutes to allow it to thicken. You can also try adding a little bit of cornstarch mixed with water to help thicken it. An immersion blender is a lifesaver for smoothing out lumpy cheese sauce.

Q: Can I add breadcrumbs to the top?

A: Yes! A crunchy breadcrumb topping is a delicious addition to this dish. Simply toss some breadcrumbs with melted butter and sprinkle them over the mac and cheese before baking it in the oven until golden brown. Panko breadcrumbs work especially well. Toasted breadcrumbs add a delightful crunch and visual appeal to the mac and cheese.

Q: Can I use pre-shredded cheese?

A: Yes, using pre-shredded cheese will save time, but I recommend grating your own cheese if possible. Pre-shredded cheese contains cellulose, which prevents it from clumping, but it also affects how well it melts. Grating your own cheese will result in a creamier and smoother cheese sauce. Freshly grated cheese melts more evenly and creates a superior cheese sauce.

Conclusion

This honey pepper chicken mac and cheese is more than just a recipe to me; it’s a symbol of family, comfort, and the joy of sharing good food with the people you love. It’s a dish that has brought our family together around the table countless times, and I hope it will do the same for you. I’m so happy that you’re thinking of adding it to your list of family dinners.

Finished Honey Pepper Chicken Mac and Cheese on Display

Before you go, here are a few final tips to ensure your honey pepper chicken mac and cheese is a smashing success:

Don’t overcook the pasta. Slightly undercooked pasta is better, as it will continue to cook in the cheese sauce.
Add the milk to the roux slowly, whisking constantly, for a perfectly smooth cheese sauce.

Taste and adjust the seasoning to your liking. Don’t be afraid to experiment with the amount of honey and pepper to suit your taste.

And remember, cooking is all about having fun and experimenting! Don’t be afraid to get creative and put your own spin on this recipe. Maybe you want to add some vegetables, like broccoli or peas. Or maybe you want to use a different type of cheese, like Gruyere or Gouda. The possibilities are endless! The important thing is to have fun and enjoy the process.

My family has even come up with variations of this dish, like adding bacon or jalapeños for an extra kick. My son loves it with a sprinkle of toasted breadcrumbs on top, while my daughter prefers it with a dollop of sour cream. The honey pepper chicken mac and cheese is incredibly versatile and can be customized to suit any taste.

I truly hope you and your family enjoy this honey pepper chicken mac and cheese as much as we do. I know it’s going to be a hit in your home. It’s a dish that’s sure to become a family favorite for years to come! And I would love to hear about your experience making it! Feel free to leave a comment below with your thoughts, questions, or any variations you try. Happy cooking!

Honey Pepper Chicken Mac and Cheese

Print Recipe

This Honey Pepper Chicken Mac and Cheese recipe elevates classic comfort food with a sweet and spicy kick. Tender chicken, creamy mac, and a delightful honey pepper glaze make for an unforgettable dish.

Author: Kiera
Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings

Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1/4 cup honey

2 tablespoons soy sauce
1 tablespoon black pepper, freshly cracked
1 pound elbow macaroni

6 tablespoons butter
1/4 cup all-purpose flour
3 cups milk

4 cups shredded cheddar cheese
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together honey, soy sauce, and black pepper. Set aside.
Cook macaroni according to package directions. Drain and set aside.
While macaroni is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.

Pour honey pepper mixture over the chicken and cook for an additional 2-3 minutes, until the sauce has thickened slightly. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.

Reduce heat to low and stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Add cooked macaroni and honey pepper chicken to the cheese sauce. Stir to combine.
Serve immediately.

Notes

For an extra layer of flavor, try adding a sprinkle of red pepper flakes or a dash of hot sauce to the honey pepper glaze.