Creamy Honey Pepper Chicken Mac and Cheese Delight

Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Cuisine: American Comfort

This Creamy Honey Pepper Chicken Mac and Cheese Delight is the ultimate comfort food with a gourmet twist. Velvety smooth mac and cheese meets crispy, honey-glazed pepper chicken for an irresistible combination of creamy, crunchy, sweet, and spicy flavors. Perfect for weeknight dinners or special occasions, this dish is guaranteed to impress.

Ingredients

For the Mac and Cheese:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For the Honey Pepper Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

For the Honey Pepper Glaze:

• 1/3 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon cracked black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Chicken:

1. Soak chicken pieces in buttermilk for at least 20 minutes.
2. In a bowl, mix together the flour, paprika, salt, and black pepper.
3. Heat about 1 inch of vegetable oil in a skillet over medium heat.
4. Dredge the chicken pieces in the flour mixture, shaking off any excess.
5. Fry the chicken in batches until golden brown and crispy, about 4–5 minutes per side.
6. Transfer to a paper towel-lined plate to drain excess oil.

2. Make the Honey Pepper Glaze:

1. In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes.
2. Simmer over low heat for 2–3 minutes, stirring frequently.
3. Toss the fried chicken pieces in the glaze until evenly coated.

3. Cook the Macaroni and Cheese Sauce:

1. Cook the macaroni according to package directions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the flour and whisk constantly for 1–2 minutes to create a roux.
4. Slowly whisk in the milk and heavy cream. Continue stirring until the mixture thickens.
5. Reduce heat to low. Stir in cheddar and mozzarella cheeses until smooth and melted.
6. Add garlic powder, onion powder, salt, and pepper to taste.

4. Assemble the Dish:

1. Stir the cooked macaroni into the cheese sauce until fully coated.
2. Spoon the mac and cheese into serving bowls or plates.
3. Top with honey pepper chicken.
4. Garnish with chopped fresh parsley or extra cracked black pepper, if desired.

Tips & Variations

• Cheese Options: Feel free to mix in gouda, Monterey jack, or pepper jack for added complexity.
• Spice Level: Adjust the red pepper flakes for more or less heat.
• Make Ahead: Chicken can be fried and glazed ahead of time, then reheated in a 350°F oven for 10 minutes.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the microwave or oven until heated through. Add a splash of milk to mac and cheese if it seems dry.

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