Creamy Honey Pepper Chicken Mac (Printer-Friendly)
Tender honey pepper chicken tops ultra-creamy mac and cheese, fusing sweet heat with velvety comfort in every bite.
# What You’ll Need to Cook:
→ Mac and Cheese
01 -
200 g elbow macaroni
02 -
28 g unsalted butter
03 -
16 g all-purpose flour
04 -
480 ml whole milk
05 -
240 ml heavy cream
06 -
200 g cheddar cheese, shredded
07 -
60 g mozzarella cheese, shredded
08 -
2.5 ml garlic powder
09 -
2.5 ml onion powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Honey Pepper Chicken
12 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
13 -
240 ml buttermilk
14 -
120 g all-purpose flour
15 -
5 ml paprika
16 -
2.5 ml salt
17 -
2.5 ml black pepper
18 -
Vegetable oil, for frying
→ Honey Pepper Glaze
19 -
80 ml honey
20 -
15 ml soy sauce
21 -
5 ml cracked black pepper
22 -
2.5 ml red pepper flakes (optional)
# Steps to Prepare:
01 -
Place chicken pieces in a bowl, add buttermilk, and allow to marinate for at least 20 minutes in the refrigerator.
02 -
In a separate bowl, combine flour, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning.
03 -
Heat vegetable oil in a deep pan over medium heat. Remove chicken from buttermilk and dredge thoroughly in flour mixture, shaking off excess. Fry chicken in batches for 4–5 minutes per side until the exterior is golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
04 -
In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes. Simmer gently over low heat for 2–3 minutes, stirring continuously until slightly thickened.
05 -
Transfer fried chicken pieces to a clean bowl. Pour glaze over chicken and toss until evenly coated.
06 -
Bring a large saucepan of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain well and set aside.
07 -
In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1–2 minutes while whisking. Gradually add milk and heavy cream, whisking continuously to avoid lumps. Lower heat and stir in shredded cheddar and mozzarella until the sauce is smooth and cheeses are completely melted. Season with garlic powder, onion powder, salt, and pepper to taste.
08 -
Fold the drained macaroni into the cheese sauce and mix until the pasta is thoroughly coated and creamy.
09 -
Divide mac and cheese into serving bowls, top each portion with honey pepper glazed chicken, and garnish with fresh parsley or an extra sprinkle of black pepper if desired.
# Extra Cooking Tips:
01 -
For extra crispiness, ensure chicken pieces are well dried before dredging in flour.
02 -
Sauce thickness can be adjusted by adding a splash of reserved pasta water if needed.