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–+ servings
Honey Pepper Chicken Mac and Cheese

Indulgent Honey Pepper Chicken Mac and Cheese for Comfort

This Honey Pepper Chicken Mac and Cheese blends crispy chicken with creamy pasta and a sweet-spicy glaze, perfect for a comforting dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Chicken Breast Can substitute with chicken thighs.
  • 1 cup Buttermilk Yogurt can be used as a substitute.
  • 1 cup Flour Use gluten-free flour for a gluten-free option.
  • ¼ cup Cornstarch Can be omitted if desired.
For the Glaze
  • ½ cup Honey Maple syrup can be used for variation.
  • 3 tablespoon Soy Sauce Low-sodium soy sauce may be used.
  • 2 tablespoon Apple Cider Vinegar Regular vinegar can be substituted.
  • ½ teaspoon Black Pepper Adjust to taste.
  • ¼ teaspoon Cayenne Pepper Omit for milder flavor.
For the Mac and Cheese
  • 8 oz Elbow Macaroni Can substitute with small shells.
  • 2 cups Milk Whole milk is preferred.
  • 1 cup Cheddar Cheese Sharp cheddar recommended.
  • 1 cup Mozzarella Cheese Provolone can be used instead.

Equipment

  • medium saucepan
  • large pot
  • deep skillet
  • Shallow bowl
  • Tongs

Method
 

Preparation Steps
  1. Soak boneless chicken breasts in buttermilk for at least 30 minutes, ideally overnight, then let sit at room temperature for 10 minutes.
  2. Boil salted water in a large pot, then cook elbow macaroni until just under al dente, about 7 minutes. Drain and reserve a cup of pasta water.
  3. Melt 4 tablespoons of butter in a medium saucepan; whisk in ¼ cup of flour to create a roux and cook for 2 minutes. Gradually whisk in 2 cups of milk, then stir in 1 cup each of cheddar and mozzarella until smooth.
  4. Combine 1 cup of flour, ¼ cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper in a shallow bowl. Coat chicken pieces in the mixture.
  5. Heat ½ inch of vegetable oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 5-7 minutes until golden brown; drain on paper towels.
  6. Combine ½ cup of honey, 3 tablespoons of soy sauce, 2 tablespoons of apple cider vinegar, ½ teaspoon of black pepper, and a pinch of cayenne in a small saucepan. Heat until simmering and thickened, about 5-7 minutes.
  7. Mix cooked macaroni and cheese sauce together. Toss fried chicken in honey pepper glaze and serve on top of mac and cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 600IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Allowing chicken to soak in buttermilk enhances juiciness. Fry in batches for even cooking.

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