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Creamy Honey Pepper Mac

Emily Parker
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 600 kcal

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 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
 

Marinate the Chicken

  • Place chicken pieces in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes (or overnight for best results).

Cook the Pasta

  • Boil macaroni in salted water according to package instructions. Drain and set aside.
  • Tip: Toss with a little butter or oil to keep it from sticking.

Make the Cheese Sauce

  • In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Cook, stirring constantly, until thickened.
  • Add cheddar, mozzarella, garlic powder, onion powder, salt, and pepper. Stir until melted and smooth.
  • Tip: Remove from heat before adding cheese to avoid graininess.

Bread and Fry the Chicken

  • Mix flour with paprika, salt, and black pepper in a shallow bowl. Remove chicken from buttermilk and coat in the flour mixture.
  • Heat oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.

Make the Honey Pepper Glaze

  • In a small saucepan, combine honey, soy sauce, cracked pepper, and red pepper flakes. Heat gently until slightly thickened.
  • Tip: Don’t boil—just warm enough to blend the flavors.

Assemble the Dish

  • Pour cheese sauce over the cooked macaroni and stir to combine. Spoon into serving bowls, then top with crispy chicken.
  • Drizzle the honey pepper glaze generously over the chicken and serve hot.

Notes

  • Double the Chicken: This glaze is so good, you may want extra chicken for snacking.
  • Add Some Crunch: Top with breadcrumbs or fried onions for extra texture.
  • Make it Lighter: Use half-and-half instead of heavy cream, and bake the chicken instead of frying.
  • Flavor Boost: Add a pinch of mustard powder or a dash of hot sauce to the cheese sauce.