why make this recipe
Creamy Honey Pepper Chicken Mac and Cheese Delight is an exciting twist on the classic mac and cheese. This dish combines tender honey-glazed chicken with creamy pasta, making it perfect for a cozy dinner. The blend of flavors—sweet, spicy, and cheesy—will please everyone at the table. It’s comforting, filling, and adds a fun twist to your meal rotation.
how to make Creamy Honey Pepper Chicken Mac and Cheese Delight
Ingredients:
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 1/4 cup honey
- 2 tablespoons butter
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
Directions:
- Marinate the chicken in buttermilk and a pinch of salt for 30 minutes (or overnight).
- Mix the flour, cornstarch, salt, and black pepper in a bowl. Dredge the chicken pieces from the buttermilk into this dry mix.
- Heat oil to 350°F and fry the chicken until golden and crispy. Drain on paper towels.
- In a saucepan, melt 2 tablespoons of butter and stir in honey, black pepper, and crushed red pepper. Simmer for 2 minutes and toss the fried chicken in the glaze.
- Boil the macaroni in salted water until al dente. Drain and set aside.
- In a large pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to make a roux. Cook for 1–2 minutes.
- Slowly whisk in milk and cream. Simmer until thickened.
- Stir in cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth and creamy.
- Add cooked pasta and toss it to coat in the cheese sauce.
- Serve mac and cheese topped with honey pepper chicken. Garnish with parsley or extra cheese if desired.
how to serve Creamy Honey Pepper Chicken Mac and Cheese Delight
Serve this delightful dish warm on a large plate. For an extra touch, you can sprinkle some chopped parsley or additional cheese on top. Pair it with a side salad or steamed vegetables to balance the richness of the dish.
how to store Creamy Honey Pepper Chicken Mac and Cheese Delight
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. When ready to eat, reheat it in the microwave or on the stove, adding a bit of milk to retain creaminess.
tips to make Creamy Honey Pepper Chicken Mac and Cheese Delight
- Marinating the chicken in buttermilk overnight enhances the flavor and makes it more tender.
- Adjust the level of spiciness by adding more or less crushed red pepper.
- Use freshly shredded cheese for better melting and creaminess.
- Serve with a crispy topping by baking the mac and cheese briefly in the oven with breadcrumbs on top.
variation
You can switch the cheddar cheese for mozzarella or gouda for a different flavor profile. Adding vegetables like spinach or broccoli can also make this dish more nutritious.
FAQs
1. Can I use another type of pasta instead of elbow macaroni?
Yes, you can use any pasta shape you like, such as penne or fusilli.
2. Is there a gluten-free version of this recipe?
Absolutely! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make this dish ahead of time?
Yes, you can prepare the mac and cheese and chicken separately and combine them before serving. Just reheat them together when ready to eat.
Creamy Honey Pepper Chicken Mac and Cheese Delight
An exciting twist on classic mac and cheese, combining honey-glazed chicken with creamy pasta for a sweet, spicy, and cheesy dish.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 1/4 cup honey
- 2 tablespoons butter
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
Instructions
- Marinate the chicken in buttermilk and a pinch of salt for 30 minutes (or overnight).
- Mix the flour, cornstarch, salt, and black pepper in a bowl. Dredge the chicken pieces from the buttermilk into this dry mix.
- Heat oil to 350°F and fry the chicken until golden and crispy. Drain on paper towels.
- In a saucepan, melt 2 tablespoons of butter and stir in honey, black pepper, and crushed red pepper. Simmer for 2 minutes and toss the fried chicken in the glaze.
- Boil the macaroni in salted water until al dente. Drain and set aside.
- In a large pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to make a roux. Cook for 1–2 minutes.
- Slowly whisk in milk and cream. Simmer until thickened.
- Stir in cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth and creamy.
- Add cooked pasta and toss it to coat in the cheese sauce.
- Serve mac and cheese topped with honey pepper chicken. Garnish with parsley or extra cheese if desired.
Notes
Marinating chicken in buttermilk overnight enhances flavor and tenderness. Adjust spiciness by varying crushed red pepper. Use freshly shredded cheese for better melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Boiling, Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg