I’ve got something special for you tonight. This Hot Honey Chicken Mac N Cheese is what happens when comfort food meets a bold, flavorful twist, and trust me, it’s a total game-changer. The golden, pan-fried chicken gets drizzled with that sticky hot honey glaze while the mac and cheese stays silky smooth underneath. It’s the kind of dish that makes you forget about portion control.
Table of Contents
Ingredients for Hot Honey Chicken Mac N Cheese
When I make this dish, I’m pretty particular about ingredient quality since they really impact the final result. I always use freshly shredded cheese instead of the pre-shredded stuff – those anti-caking agents prevent smooth melting, and you’ll end up with a grainy sauce. For the chicken, boneless skinless thighs are my go-to because they stay juicy even after frying and baking, but if you prefer leaner cuts, chicken breasts work fine too. Just watch them carefully to avoid drying out.
- 2 cups elbow macaroni (or penne, rotini, or shells)
- 2 tablespoons unsalted butter (for the roux) – I recommend using real butter, not margarine
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warmed slightly for smoother mixing)
- 1½ cups sharp cheddar cheese, freshly shredded – Sharp cheddar gives the best flavor depth
- 1 cup mozzarella cheese, freshly shredded (or try Gruyère for a twist)
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lb boneless skinless chicken thighs (about 4 medium thighs) – Thighs deliver maximum juiciness
- 1 tablespoon oil or butter (for frying)
- ⅓ cup hot honey (store-bought or homemade) – You can make your own by warming honey with crushed red pepper flakes
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
Starting with the pasta first helps everything come together smoothly. The key is timing so that chicken stays crispy and hot when it hits the mac and cheese.
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil, add the macaroni, and cook until just al dente (about 1 minute less than the package directions). You want it slightly undercooked since it’ll bake later. Drain and set aside.
Step 2: In a medium saucepan over medium heat, melt the butter until it’s foamy. Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste. Gradually pour in the milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
Step 3: Remove the pan from heat (this prevents the cheese from breaking or curdling) and stir in the cheddar and mozzarella until completely melted and smooth. Season with salt and black pepper to taste. Fold in your cooked macaroni until every piece is coated in that creamy cheese sauce. If the sauce seems too thick, add a splash of milk.
Step 4: Season the chicken thighs on both sides with garlic powder, paprika, salt, and pepper. Heat oil in a large 12-inch skillet over medium-high heat. Once the oil shimmers, add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Brush or spoon the hot honey generously over the chicken while it’s still warm in the pan.
Step 5: Pour the mac and cheese into a greased 9×13-inch baking dish and spread it evenly. Place the glazed chicken thighs on top. Bake for 10 to 12 minutes until the edges are bubbling and lightly golden. Let it rest for about 5 minutes before serving – this helps everything settle. Garnish with fresh parsley if desired.
Perfect Pairings for Hot Honey Chicken Mac N Cheese
Since this dish is rich and indulgent, I love balancing it with lighter, fresher sides that add texture and cut through the creaminess.
Green Bean Almondine: The crisp-tender green beans with toasted almonds add a lovely crunch and a bit of elegance to the plate, plus the lemony butter sauce brightens everything up.
Apple Cabbage Slaw: This tangy, slightly sweet slaw provides a refreshing contrast to the hot honey glaze and creamy pasta. The crunch factor is unbeatable, and it adds a dose of vegetables without feeling heavy. Try our Grilled Chicken Broccoli Bowls for another veggie-forward pairing option.
Roasted Garlic Broccolini: Roasting brings out the natural sweetness in broccolini, and the garlic ties in beautifully with the savory elements of the mac and cheese while adding nutritional balance. Similar to how we pair vegetables in our Sheet Pan Garlic Butter Chicken and Veggies.
Lemon-Dressed Arugula: A simple peppery arugula salad with lemon vinaigrette cuts through the richness perfectly. It’s light, bright, and takes just minutes to toss together.
Warm Buttermilk Biscuits: If you’re going full comfort mode, flaky buttermilk biscuits are perfect for soaking up any extra cheese sauce or hot honey drips. Check out our Garlic Bread Rolls for another carb-forward side option.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the chicken has cooled completely before sealing to prevent condensation. Storing the chicken and mac separately if possible helps the chicken stay crispier.
When reheating, use the oven at 350°F (175°C) for 15 to 20 minutes, covered with foil. If the mac looks dry, add a splash of milk or cream before reheating. You can also reheat individual portions in the microwave, though the oven gives better texture. The mac and cheese freezes well for up to 2 months without the chicken, but the hot honey chicken is best enjoyed fresh or refrigerated.
This dish is incredibly versatile. You can adjust the heat level in your hot honey depending on who’s eating. For milder palates, use less chili or hot sauce in the honey blend. For extra heat lovers, add a pinch of cayenne to the cheese sauce. If you love this flavor profile, you’ll also enjoy our Honey Pepper Chicken Mac and Cheese or Hot Honey Chicken Bowl.
FAQs
Can I use a different type of pasta?
Absolutely. Penne, rotini, cavatappi, or shells all work great. Just stick with a shape that holds cheese sauce well in its curves and ridges.
How do I make my own hot honey?
Warm ½ cup honey in a small saucepan with 1 to 2 teaspoons crushed red pepper flakes (adjust to taste) and a pinch of salt. Let it steep for 5 minutes, then strain if you prefer a smooth texture.
Can I make this ahead of time?
You can prep the mac and cheese and cook the chicken ahead, then assemble and bake when ready to serve. Just note that the chicken won’t be quite as crispy as when freshly made.
Hot Honey Chicken Mac N Cheese
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil, add macaroni, and cook until just al dente (about 1 minute less than package directions). Drain and set aside.
- In a medium saucepan over medium heat, melt butter until foamy. Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in milk while whisking continuously to avoid lumps. Keep stirring until sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Remove pan from heat (this prevents the cheese from breaking or curdling) and stir in cheddar and mozzarella until completely melted and smooth. Season with salt and black pepper to taste. Fold in cooked macaroni until every piece is coated. If sauce seems too thick, add a splash of milk.
- Season chicken thighs on both sides with garlic powder, paprika, salt, and pepper. Heat oil in a large 12-inch skillet over medium-high heat. Once oil shimmers, add chicken and cook for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Brush or spoon hot honey generously over chicken while still warm in the pan.
- Pour mac and cheese into a greased 9×13-inch baking dish and spread evenly. Place glazed chicken thighs on top. Bake for 10 to 12 minutes until edges are bubbling and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
