Description
Alright, so you know how mac and cheese is already pretty much perfect comfort food? Well, we took that creamy, cheesy goodness and gave it a serious glow-up with tender honey pepper chicken that’ll make you forget every other mac and cheese you’ve ever had. This Creamy Honey Pepper Chicken Mac and Cheese is what happens when sweet meets savory meets pure indulgence in the most beautiful way possible. We’re talking about perfectly seasoned chicken with that addictive honey-pepper glaze, swimming in the creamiest cheese sauce you’ve ever dreamed of, all coating tender pasta that’s basically designed to hold onto every drop of flavor. It’s sophisticated enough to serve to guests but comforting enough that you’ll want to eat it straight from the pot while standing in your kitchen. This isn’t just dinner — it’s a whole mood.
Ingredients
For the Honey Pepper Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 tsp black pepper (freshly cracked if possible)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
For the Mac Base:
- 1 lb elbow macaroni (or cavatappi for extra cheese-holding power)
- 4 cups whole milk
- 2 cups chicken broth
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Cheese Heaven:
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded (trust me on this one)
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
For the Honey Pepper Glaze:
- 1/4 cup honey
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For Finishing:
- 2 green onions, sliced
- 1/4 cup fresh chives, chopped
- Extra black pepper for sprinkling
- Crusty bread for soaking up every drop
Instructions
In a large bowl, combine chicken pieces with honey, soy sauce, olive oil, black pepper, garlic powder, onion powder, paprika, and salt.
Toss until every piece is well coated and let it marinate while you prep everything else.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the marinated chicken (including all that delicious marinade) and cook for 8-10 minutes until golden brown and cooked through.
Remove chicken to a plate and set aside — don’t clean the pot, those caramelized bits are flavor gold.
In the same pot, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux.
Gradually whisk in milk and chicken broth, making sure no lumps form.
Add garlic powder, black pepper, and salt.
Cook, stirring constantly, until the sauce thickens, about 8-10 minutes.
Add the uncooked macaroni directly to the pot with the sauce.
Bring to a gentle boil, then reduce heat to medium-low.
Simmer, stirring frequently, for 12-15 minutes until pasta is tender and has absorbed most of the liquid.
Reduce heat to low and gradually stir in the shredded cheddar and Gruyère cheeses.
Add the softened cream cheese and stir until completely melted and smooth.
Fold in Parmesan cheese and sour cream until the sauce is velvety perfection.
In a small saucepan, combine honey, butter, apple cider vinegar, black pepper, and red pepper flakes.
Simmer for 2-3 minutes until slightly thickened and glossy.
Add the cooked chicken back to the mac and cheese.
Drizzle with the honey pepper glaze and gently fold everything together.
Taste and adjust seasoning — more pepper? More honey? You’re the boss.
Let it rest for 5 minutes to thicken slightly.
Notes
Serve in bowls topped with sliced green onions, fresh chives, and an extra crack of black pepper.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Warm, crusty bread or garlic bread for the full comfort food experience.
A crisp white wine or cold beer pairs beautifully with the sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~685 kcal
- Carbohydrates: ~58g
- Protein: ~38g