Description
Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting dish featuring crispy honey-glazed fried chicken pieces served atop rich, cheesy macaroni. This recipe balances sweet and spicy flavors with a creamy cheese sauce made from cheddar and mozzarella, perfect for a satisfying family meal.
Ingredients
Scale
Chicken
- 1 lb chicken pieces (tenders or boneless thighs)
- 1 cup buttermilk (for soaking)
- 1 cup all-purpose flour (for dredging)
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying
Honey Pepper Glaze
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tsp cracked black pepper
- 1/4 tsp red pepper flakes (optional)
Mac and Cheese
- 8 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour (for roux)
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
- Extra cracked black pepper
Instructions
- Soak the chicken: Place chicken pieces in a bowl and cover with buttermilk. Let them soak for at least 20 minutes, or up to 1 hour, to tenderize and add moisture.
- Dredge and fry the chicken: Combine flour, paprika, salt, and black pepper in a shallow dish. Remove chicken from buttermilk and dredge thoroughly in the seasoned flour mixture. Heat vegetable oil in a skillet over medium-high heat and fry chicken pieces for 4–5 minutes on each side until golden brown and crispy. Drain on paper towels.
- Prepare the honey pepper glaze: In a small saucepan, mix honey, soy sauce, cracked black pepper, and red pepper flakes if using. Simmer over low heat for a few minutes until warmed and slightly thickened. Toss the fried chicken in the glaze until evenly coated.
- Cook the macaroni: Boil elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a separate pan, melt butter over medium heat. Whisk in flour to create a roux and cook for about 1 minute. Slowly whisk in milk and heavy cream, stirring continuously until smooth and slightly thickened. Reduce the heat to low, then stir in shredded cheddar and mozzarella cheese until melted. Season with garlic powder, onion powder, salt, and pepper to taste.
- Combine macaroni and cheese sauce: Add the cooked macaroni to the cheese sauce and stir until all pasta is fully coated and creamy.
- Assemble and serve: Spoon the creamy mac and cheese into serving bowls, top with glazed honey pepper chicken pieces, and garnish with fresh parsley or extra cracked black pepper for an added touch.
Notes
- For extra heat, increase red pepper flakes in the glaze or add cayenne pepper to the flour dredge.
- Use freshly cracked black pepper for better flavor in the glaze and cheese sauce.
- Buttermilk soaking enhances chicken tenderness and flavor; do not skip this step if possible.
- Feel free to swap mozzarella for Monterey Jack or another mild melting cheese.
- Leftover glazed chicken can be stored separately and reheated gently in a warm oven to maintain crispiness.
