I layered creamy cheese sauce, crispy honey-pepper chicken, salty bacon bits and a sprinkle of fresh basil in my Honey Mac And Cheese, a sweet-and-spicy pasta you will want to try.
I grew up thinking mac and cheese was one thing, then I met this Honey Pepper Chicken Mac And Cheese and had to admit I was wrong. I love how the sweet sting of honey plays off bold cracked pepper, and the sauce, loaded with shredded sharp cheddar cheese, somehow feels both fancy and totally bingeable.
I make it when I want something that tastes like effort but comes together fast, and honestly it’s great for Meals To Last The Week or when you need Dinner With Kids Ideas that actually taste like grown up food. Try a spoon and see where it takes you.
Ingredients
- Lean protein, builds muscle, low carbs; can dry out if overcooked, tastes savory.
- Natural sweetener, mostly sugar so high carbs; adds sticky glaze and floral notes.
- High protein and fat, gives sharp tang and creamy melt, salty and rich.
- Refined carbs, energy dense, little fiber unless whole grain, comforting pasta base.
- Cured pork, lots of fat and sodium, smoky salty crunch, not the healthiest choice.
- Light crispy coating, mostly carbs, helps keep chicken crunchy, adds texture.
- Gives sharp heat and aroma, tiny antioxidants, balances sweet honey and rich cheese.
- Fresh basil: herbal brightness, adds freshness and aroma, low calories, slight peppery sweetness.
Ingredient Quantities
- 1 lb elbow macaroni (about 450 g)
- 4 tbsp unsalted butter, divided
- 3 tbsp all purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, plus extra if needed
- 1/2 tsp freshly ground black pepper, plus extra
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 1/2 cups panko breadcrumbs, divided
- 1/2 cup all purpose flour (for dredging)
- 2 large eggs
- Vegetable oil for frying (about 1/2 cup)
- 6 slices bacon
- 1/3 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp coarsely cracked black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 garlic clove, minced
- 1/2 cup extra shredded cheddar for topping (optional)
- 8-10 fresh basil leaves for garnish
How to Make this
1. Preheat oven to 375°F (190°C). Cook 1 lb elbow macaroni in plenty of salted boiling water until just shy of al dente (about 7 to 8 minutes), drain and set aside, save about 1 cup of the pasta water.
2. Prep the chicken and dredging station: slice 1 lb boneless chicken breasts into 1/2 inch strips or cutlets, season lightly with salt. Put 1/2 cup all purpose flour in bowl one, beat 2 large eggs in bowl two, and mix 1 cup of the panko breadcrumbs with 2 tsp coarsely cracked black pepper and a pinch of salt in bowl three.
3. Dredge each chicken piece flour then egg then panko, press crumbs on so they stick. Heat about 1/2 cup vegetable oil in a large skillet over medium high until shimmering, fry chicken in batches 3 to 4 minutes per side until golden and cooked through, transfer to a wire rack to drain and rest so they keep crisp.
4. Make the honey pepper glaze: in a small saucepan combine 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 minced garlic clove, 2 tsp coarsely cracked black pepper and 1/4 tsp crushed red pepper flakes if using. Bring to a simmer and reduce 2 to 3 minutes until glossy. Toss half the glaze with the fried chicken to coat lightly, reserve the rest for finishing so the chicken stays somewhat crisp.
5. Cook 6 slices bacon until crisp, drain on paper towels then crumble. Reserve a little bacon fat if you like, otherwise discard.
6. Make the cheese sauce: in a large saucepan melt 3 tbsp unsalted butter over medium heat, whisk in 3 tbsp all purpose flour and cook 1 to 2 minutes. Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream, simmer until slightly thickened about 4 to 5 minutes. Stir in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Remove from heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan until smooth, add a splash of reserved pasta water if it seems too thick.
7. Toss the drained pasta into the cheese sauce until evenly coated, taste and adjust salt and pepper as needed.
8. Assemble the casserole: transfer the mac and cheese to a 9×13 or similar baking dish, sprinkle the crumbled bacon over the top and arrange the glazed chicken pieces on the mac. Mix the remaining 1/2 cup panko with the last 1 tbsp unsalted butter melted, sprinkle that over everything and add 1/2 cup extra shredded cheddar on top if you want more cheesy crust.
9. Bake at 375°F for 12 to 15 minutes until bubbly and the top is golden, or switch to broil for 1 to 2 minutes to crisp the top but watch it closely so it doesn’t burn. Let it rest 5 minutes after baking.
10. Drizzle any reserved glaze over the chicken, finish with a grind of black pepper and scatter 8 to 10 fresh basil leaves before serving. Enjoy family style, its messy and perfect.
Equipment Needed
1. Large pot (6 qt or so) for boiling the macaroni
2. Colander to drain pasta and catch that saved pasta water
3. Three shallow mixing bowls for flour, eggs and panko crumbs
4. Large heavy skillet for frying the chicken
5. Wire rack set over a baking sheet to drain and keep the chicken crisp
6. Small saucepan for the honey pepper glaze
7. Large saucepan plus a whisk for the cheese sauce (use a heavy bottomed pan if you got one)
8. 9×13 baking dish for assembling and baking the casserole
9. Tongs and a slotted spoon or spatula for flipping and handling the chicken
FAQ
Honey Pepper Chicken Mac And Cheese Recipe Substitutions and Variations
- Elbow macaroni: cavatappi, shells, or penne — they cook about the same and hold sauce well.
- Unsalted butter: use salted butter (cut the added salt by about 1/2 tsp), or a neutral oil like canola, or ghee for a nuttier taste.
- Panko breadcrumbs: regular breadcrumbs, crushed cornflakes, or crushed Ritz crackers; they wont be as airy but still give crunch.
- Honey (for the glaze): maple syrup, agave nectar, or light brown sugar dissolved in 1 tbsp warm water; maple adds a deeper flavor.
Pro Tips
1) Keep the chicken crust really crisp: press the panko onto the wet egg well, let the breaded pieces sit 8 to 10 minutes before frying so the crumbs set, and fry in small batches so the oil temp stays steady. If you want, use a probe thermometer and aim for oil around 350 to 365°F, cook until internal temp hits 160 to 165°F, then let rest on a wire rack so steam wont sog the crust.
2) Make the cheese sauce velvety not grainy: cook the roux a minute or two, add milk slowly while whisking and never boil the sauce hard, and remove the pot from direct heat before folding in the shredded cheese. Grate block cheese yourself instead of using pre-shredded stuff, it melts smoother because it has no anti clumping additives.
3) Prevent a soggy casserole top: reserve most of the glaze and only toss a little with the chicken before assembly, then drizzle the rest at the end so the crust stays crunchy. For the breadcrumb topping, brown the panko in a skillet with a little butter or a spoon of bacon fat first, then scatter it on top so you get an actual toasted crunch after baking.
4) Taste and balance as you go: cheeses, bacon and glaze all add salt and sweetness so season the sauce lightly at first and adjust at the end, use a splash of the reserved pasta water to loosen the sauce rather than adding extra milk, and finish with a few fresh basil leaves for brightness because it cuts through all that richness.
Honey Pepper Chicken Mac And Cheese Recipe
I layered creamy cheese sauce, crispy honey-pepper chicken, salty bacon bits and a sprinkle of fresh basil in my Honey Mac And Cheese, a sweet-and-spicy pasta you will want to try.
6
servings
1207
kcal
Equipment: 1. Large pot (6 qt or so) for boiling the macaroni
2. Colander to drain pasta and catch that saved pasta water
3. Three shallow mixing bowls for flour, eggs and panko crumbs
4. Large heavy skillet for frying the chicken
5. Wire rack set over a baking sheet to drain and keep the chicken crisp
6. Small saucepan for the honey pepper glaze
7. Large saucepan plus a whisk for the cheese sauce (use a heavy bottomed pan if you got one)
8. 9×13 baking dish for assembling and baking the casserole
9. Tongs and a slotted spoon or spatula for flipping and handling the chicken
Ingredients
-
1 lb elbow macaroni (about 450 g)
-
4 tbsp unsalted butter, divided
-
3 tbsp all purpose flour
-
3 cups whole milk
-
1/2 cup heavy cream
-
2 cups shredded sharp cheddar cheese
-
1 cup shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 tsp Dijon mustard
-
1/2 tsp smoked paprika
-
1 tsp kosher salt, plus extra if needed
-
1/2 tsp freshly ground black pepper, plus extra
-
1 lb boneless skinless chicken breasts (about 2 medium)
-
1 1/2 cups panko breadcrumbs, divided
-
1/2 cup all purpose flour (for dredging)
-
2 large eggs
-
Vegetable oil for frying (about 1/2 cup)
-
6 slices bacon
-
1/3 cup honey
-
2 tbsp soy sauce
-
1 tbsp apple cider vinegar
-
2 tsp coarsely cracked black pepper
-
1/4 tsp crushed red pepper flakes (optional)
-
1 garlic clove, minced
-
1/2 cup extra shredded cheddar for topping (optional)
-
8-10 fresh basil leaves for garnish
Directions
- Preheat oven to 375°F (190°C). Cook 1 lb elbow macaroni in plenty of salted boiling water until just shy of al dente (about 7 to 8 minutes), drain and set aside, save about 1 cup of the pasta water.
- Prep the chicken and dredging station: slice 1 lb boneless chicken breasts into 1/2 inch strips or cutlets, season lightly with salt. Put 1/2 cup all purpose flour in bowl one, beat 2 large eggs in bowl two, and mix 1 cup of the panko breadcrumbs with 2 tsp coarsely cracked black pepper and a pinch of salt in bowl three.
- Dredge each chicken piece flour then egg then panko, press crumbs on so they stick. Heat about 1/2 cup vegetable oil in a large skillet over medium high until shimmering, fry chicken in batches 3 to 4 minutes per side until golden and cooked through, transfer to a wire rack to drain and rest so they keep crisp.
- Make the honey pepper glaze: in a small saucepan combine 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 minced garlic clove, 2 tsp coarsely cracked black pepper and 1/4 tsp crushed red pepper flakes if using. Bring to a simmer and reduce 2 to 3 minutes until glossy. Toss half the glaze with the fried chicken to coat lightly, reserve the rest for finishing so the chicken stays somewhat crisp.
- Cook 6 slices bacon until crisp, drain on paper towels then crumble. Reserve a little bacon fat if you like, otherwise discard.
- Make the cheese sauce: in a large saucepan melt 3 tbsp unsalted butter over medium heat, whisk in 3 tbsp all purpose flour and cook 1 to 2 minutes. Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream, simmer until slightly thickened about 4 to 5 minutes. Stir in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Remove from heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan until smooth, add a splash of reserved pasta water if it seems too thick.
- Toss the drained pasta into the cheese sauce until evenly coated, taste and adjust salt and pepper as needed.
- Assemble the casserole: transfer the mac and cheese to a 9×13 or similar baking dish, sprinkle the crumbled bacon over the top and arrange the glazed chicken pieces on the mac. Mix the remaining 1/2 cup panko with the last 1 tbsp unsalted butter melted, sprinkle that over everything and add 1/2 cup extra shredded cheddar on top if you want more cheesy crust.
- Bake at 375°F for 12 to 15 minutes until bubbly and the top is golden, or switch to broil for 1 to 2 minutes to crisp the top but watch it closely so it doesn't burn. Let it rest 5 minutes after baking.
- Drizzle any reserved glaze over the chicken, finish with a grind of black pepper and scatter 8 to 10 fresh basil leaves before serving. Enjoy family style, its messy and perfect.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 333g
- Total number of serves: 6
- Calories: 1207kcal
- Fat: 55.3g
- Saturated Fat: 26.8g
- Trans Fat: 0.2g
- Polyunsaturated: 5g
- Monounsaturated: 13g
- Cholesterol: 206mg
- Sodium: 1333mg
- Potassium: 333mg
- Carbohydrates: 105g
- Fiber: 1g
- Sugar: 25g
- Protein: 60g
- Vitamin A: 1200IU
- Vitamin C: 2mg
- Calcium: 333mg
- Iron: 1mg