Steam curls up from the valve and your stomach starts talking back. You feel that warm whisper from the sealing ring as the pressure slowly builds inside your cooker. The hiss of the valve makes it official 6 dinner6s on its way, and you can almost taste it.

Creamy honey pepper chicken mac and cheese dish — Creamy honey pepper chicken mac and cheese ready to serve.

You recall pressing the start button and setting the timer. Not long now before you get that tender pull on the chicken, juicy and flavorful. The float valve pops up and you know the cooker is locked tight, working hard for you.

That quiet moment before quick release is like a little victory. The kitchen smells a bit like comfort, a bit like home. You6re ready for some real good food that didn6t take forever to make.

The Real Reasons You Will Love This Method

It cooks your chicken and pasta super fast and tender with that quick release convenience.
The sealing ring holds all the flavors in, making everything pop with taste.
You don6 gotta babysit the stove or fret about stuff burning.
The float valve lets you know when the cooker6s ready and safe to open.
Cheese sauce comes out creamy and smooth every single time.
Perfect for a cozy night in when you want comfort food pronto.
Cleanup6s easier since it6s mostly one pot action.

Your Simple Ingredient Checklist

You only need a handful of basics to whip this dish up. First up: 2 cups of elbow macaroni, that good ol6 pasta that holds sauce real nice. Grab 2 tablespoons each of butter and all-purpose flour for your roux base.

Next, 2 cups whole milk and a cup of heavy cream make the cheese sauce super smooth and rich. Don6t forget 2 cups shredded cheddar cheese and half a cup mozzarella cheese 6 seriously, cheese heaven.

Season with half teaspoon garlic powder, half teaspoon onion powder, plus salt and pepper to taste. Now for the star 6 2 boneless skinless chicken breasts cut in bite-sized pieces, coated and fried with some flavor.

You6ll also want 1 cup buttermilk, 1 cup all-purpose flour, 1 teaspoon paprika, half teaspoon salt, and half teaspoon black pepper for the chicken breading. Vegetable oil6s on hand for frying, and for the drizzle, ⅓ cup honey, a tablespoon soy sauce, cracked black pepper, and optional red pepper flakes for a zing.

Your Complete Cooking Timeline

Start by cooking your elbow macaroni in boiling water. Follow package directions, usually about 7-8 minutes until tender. Drain and set aside so it doesn6t get soggy.
In your cooker or a large pan on medium heat, melt that butter. Stir in the flour and let it cook for a minute or two '6 bubbling and golden.
Now, slowly whisk in the whole milk plus heavy cream. Keep stirring so no lumps sneak in. Wait till it thickens up nicely.
Sprinkle in your garlic powder, onion powder, salt, and pepper. Stir it all together so the seasoning6s even.
Turn heat down low and toss in the cheddar and mozzarella cheeses. Stir till melted and creamy 6 you6re aiming for smooth and luscious.
Mix the cooked macaroni into that cheese heaven. Make sure each piece is well coated, no dry spots.
Let the whole mixture simmer for a couple of minutes, that cheese settling in and becoming one with the pasta.
Time to fry your chicken. Dip pieces in buttermilk then dredge in the flour mix with paprika and seasoning. Fry in hot vegetable oil until golden, then finish with a drizzle of honey-soy sauce mixed with cracked pepper and red flakes for extra pop.

Easy Tweaks That Make Life Simple

Honey pepper chicken being fried and served with macaroni — Honey pepper chicken frying and macaroni ready to mix.

Use leftover rotisserie chicken cut up instead of frying fresh pieces. Saves time and effort.
Swap out elbow macaroni with shells or penne if you like. They hold sauce just as good.
For less cleanup, cook chicken in the cooker after macaroni is done. Just remove macaroni, then add chicken with a bit more oil and fry using the saute function.
If you6re feeling cheeky, toss in some steamed veggies like broccoli or peas for a veggie boost without extra fuss.

Your First Taste After the Wait

You lift a forkful to your mouth and the cheese sauce clings just right 6 thick, creamy, with that tender pull from the chicken. It6s warm and comfy, like a big hug from the inside.

The honey-soy drizzle adds a sneaky sweet kick that dances with the cracked pepper on your tongue. The macaroni is perfectly soft without mush, and every bite6s a little celebration of flavor.

You6ll notice the subtle hints of garlic and onion powder in the background, rounding everything out so it6s not just cheesy but well balanced.

That crisp chicken outside with juicy inside is just the kind of contrast you want in a dish like this, making it a total crowd pleaser, even on a hectic weeknight.

Finished honey pepper chicken mac and cheese plated — Plated dish of honey pepper chicken mac and cheese, ready to enjoy.

Your Leftover Strategy Guide

Store your mac and cheese in an airtight container in the fridge. It keeps well for up to 4 days, but best eaten sooner.
If chicken gets soggy, reheat it separately in a pan to bring back that crispy edge.
Freeze leftovers in portioned bags for up to 2 months. Thaw overnight in the fridge before reheating gently on stove or microwave.
When reheating, add a splash of milk to the mac and cheese and stir well to refresh the creamy texture. Avoid high heat so it don6t dry out.

What People Always Ask Me

Can I use other types of pasta? Heck yeah. Elbows, shells, or penne work real good.
Is frying the chicken necessary? You could bake or air fry it too if you wanna skip the oil.
What6s the deal with the sealing ring? It keeps pressure in tight so your food cooks evenly and flavors stay locked inside.
How do I know when to quick release? When time6s up, use the valve to vent the steam carefully but fast so your food doesn6t overcook.
Can I add veggies? Definitely. Peas, broccoli, or even spinach will mix right in without messing up the dish.
Does this recipe work in any pressure cooker? Yep, just adjust timing if yours needs it. Most models handle this recipe just fine.