Honey Pepper Chicken Mac and Cheese brings together the best of both worlds: sticky, sweet-spicy glazed chicken and rich, creamy mac and cheese in one satisfying plate. This combination transforms ordinary weeknight dinner into something the whole family gets excited about.
Table of Contents
Ingredients for Honey Pepper Chicken Mac and Cheese
I always start by gathering everything before I turn on the stove. This recipe has three main components, but don’t let that intimidate you. In my experience, having your ingredients prepped and organized makes the whole process smooth and stress-free.
For the Chicken:
- 2 boneless, skinless chicken breasts (if very thick, butterfly them for even cooking)
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika (I recommend using good quality for deeper flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (my preference is to start with less if cooking for kids)
- ½ teaspoon salt
For the Glaze:
- 3 tablespoons honey (I usually opt for raw honey when available)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups whole milk (pro tip: don’t substitute with low-fat milk, it won’t create the same creamy texture)
- 2 cups shredded sharp cheddar cheese (sharp cheddar gives the best flavor in my experience)
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Instructions
I recommend reading through all the steps first so you understand the timing. In my experience, you’ll be juggling the chicken, glaze, and pasta, so knowing what comes next helps everything flow smoothly. Note: You’ll start the pasta water in Step 4 while the chicken glazes, so have your pasta pot ready.
Step 1: Heat olive oil in a 10-12 inch skillet over medium heat. While it heats, season both sides of the chicken breasts evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Press the spices gently into the meat so they stick. The chicken should reach 165°F internal temperature when fully cooked.
Step 2: Place the chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Avoid moving them around too much during cooking, as this helps develop a nice crust. Remove chicken to a plate and set aside.
Step 3: In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir everything together, scraping up those flavorful browned bits from the bottom of the pan. Bring to a simmer over medium heat and cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Step 4: Return the chicken to the skillet and coat it thoroughly with the glaze. Let it simmer for another 5 minutes, flipping occasionally to build up that sticky coating. The glaze should cling to the chicken and look glossy. While the chicken simmers in the glaze, bring a large pot of salted water to a boil.
Step 5: Add elbow macaroni to the boiling water and cook according to package directions until al dente, about 7-8 minutes. Pro tip: slightly undercook the pasta by 1 minute since it continues to soften in the cheese sauce. Drain and set aside.
Step 6: In a separate large saucepan, melt butter over medium heat. Add flour and whisk it in continuously, cooking for 1-2 minutes to create a smooth roux. This step removes the raw flour taste and creates the base for your creamy sauce.
Step 7: Slowly pour in the whole milk while whisking constantly to prevent any lumps from forming. Continue whisking and cook until the mixture noticeably thickens, about 4-5 minutes. You’ll know it’s ready when it coats the back of a spoon.
Step 8: Stir in the shredded cheddar and mozzarella cheese until completely melted and the sauce becomes silky smooth. Add ground mustard, garlic powder, salt, and black pepper, mixing well. Fold in the cooked macaroni, stirring to coat every piece evenly. Serve the honey pepper chicken alongside the creamy mac and cheese immediately.
Perfect Pairings for Honey Pepper Chicken Mac and Cheese
Balance the richness of this dish with fresh, crisp sides that add texture and nutrition to your plate.
Roasted Brussels Sprouts: The slight bitterness and crispy edges of roasted Brussels sprouts cut through the creamy cheese sauce perfectly while adding a healthy green vegetable component your family needs.
Tangy Coleslaw: A vinegar-based coleslaw brings bright acidity that refreshes your palate between bites of the rich mac and cheese, plus it adds satisfying crunch and fiber.
Simple Garden Salad: Fresh mixed greens with a light vinaigrette provide a cooling contrast to the spicy-sweet chicken and create nutritional balance on the plate.
Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes complements the honey glaze beautifully while adding beta-carotene and fiber to round out the meal.
Protein-Packed Garlic Cream Chicken Skillet: If you’re feeding a crowd or want extra protein on the table, this creamy chicken and potato dish pairs wonderfully and gives everyone more options.
Keeping It Fresh: Storage and Reheating
Store the chicken and mac and cheese separately in airtight containers in the refrigerator for up to 3-4 days. This prevents the pasta from absorbing too much moisture and keeps the chicken’s glaze intact.
When reheating the mac and cheese, add a splash of milk and warm it gently over low heat or in the microwave, stirring frequently. I recommend reheating the chicken in a skillet over low heat to maintain its texture, or microwave it with a damp paper towel placed over top to lock in moisture.
This dish also freezes beautifully for up to 2-3 months. Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Thaw overnight in the refrigerator before reheating for best results.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender. Just adjust cooking time slightly as thighs may cook a bit faster.
How can I make this less spicy for kids?
Simply reduce or omit the cayenne pepper in the chicken seasoning. The honey glaze still delivers amazing flavor without the heat, and kids typically love the sweet notes.
Honey Pepper Chicken Mac and Cheese
Ingredients
Equipment
Method
- Heat olive oil in a 10-12 inch skillet over medium heat. Season both sides of the chicken breasts evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. The chicken should reach 165°F internal temperature when fully cooked.
- Place the chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Avoid moving them around too much. Remove chicken to a plate and set aside.
- In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir together, scraping up browned bits from the bottom. Bring to a simmer over medium heat and cook for about 5 minutes until sauce thickens enough to coat the back of a spoon.
- Return chicken to the skillet and coat thoroughly with the glaze. Simmer for another 5 minutes, flipping occasionally to build up the sticky coating. While the chicken simmers in the glaze, bring a large pot of salted water to a boil.
- Add elbow macaroni to the boiling water and cook according to package directions until al dente, about 7-8 minutes. Slightly undercook the pasta by 1 minute since it continues to soften in the cheese sauce. Drain and set aside.
- In a separate large saucepan, melt butter over medium heat. Add flour and whisk continuously, cooking for 1-2 minutes to create a smooth roux.
- Slowly pour in the whole milk while whisking constantly to prevent lumps. Continue whisking and cook until mixture thickens noticeably, about 4-5 minutes.
- Stir in shredded cheddar and mozzarella cheese until completely melted and smooth. Add ground mustard, garlic powder, salt, and black pepper, mixing well. Fold in cooked macaroni, stirring to coat evenly. Serve chicken alongside mac and cheese immediately.
Notes
