Creamy Honey Pepper Chicken Mac and Cheese Delight
This creamy honey pepper chicken mac and cheese is the ultimate comfort food. Tender, crispy chicken is served over rich, cheesy macaroni and finished with a honey-soy-pepper drizzle. A delicious one-pot meal you’ll make again and again.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour for roux
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 0.5 cup mozzarella cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt and pepper to taste
- 2 boneless skinless chicken breasts cut in bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour for chicken breading
- 1 teaspoon paprika
- 0.5 teaspoon salt for chicken breading
- 0.5 teaspoon black pepper for chicken breading
- vegetable oil for frying
- 0.33 cup honey
- 1 tablespoon soy sauce
- cracked black pepper for drizzle
- red pepper flakes optional, for drizzle
Instructions
Instructions
- Cook elbow macaroni in boiling water according to package directions (about 7-8 minutes). Drain and set aside.
- In your cooker or a large pan, melt butter over medium heat. Stir in flour and cook for a minute or two until bubbling and golden.
- Whisk in the milk and heavy cream slowly. Stir constantly until sauce thickens.
- Add garlic powder, onion powder, salt, and pepper. Mix well.
- Reduce heat to low and stir in cheddar and mozzarella cheese until melted and smooth.
- Mix in cooked macaroni ensuring all pasta is coated. Let it simmer a few minutes.
- For chicken: Dip pieces in buttermilk, dredge in seasoned flour with paprika, salt, and pepper. Fry in vegetable oil until golden. Drizzle with honey, soy sauce, cracked black pepper, and red pepper flakes if desired.
Notes
Use rotisserie chicken to save time or substitute pasta shapes. Add veggies like peas or broccoli for more nutrition.