Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight combines tender, crispy fried chicken glazed in a sweet and spicy honey pepper sauce, layered over rich, cheesy macaroni. A comforting and flavorful twist on classic mac and cheese that brings together creamy textures and a delightful balance of sweet heat with every bite.
Ingredients
Scale
Pasta and Cheese Sauce
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Honey Pepper Fried Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Honey Pepper Glaze
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Soak the Chicken: Place the bite-sized chicken pieces in a bowl and cover with buttermilk. Let them soak for at least 20 minutes to tenderize and add moisture, enhancing flavor and juiciness.
- Prepare the Coating and Fry Chicken: In a separate bowl, combine all-purpose flour, paprika, salt, and black pepper to make the seasoned flour. Remove chicken from buttermilk, dredge each piece thoroughly in the seasoned flour, then fry them in hot vegetable oil over medium heat until the chicken is golden brown and cooked through, about 6-8 minutes per batch. Drain on paper towels.
- Make the Cheese Sauce: In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Slowly add whole milk and heavy cream while whisking constantly to avoid lumps. Cook until the sauce thickens, then stir in shredded cheddar and mozzarella cheeses until smooth. Add garlic powder, onion powder, salt, and pepper to taste.
- Cook the Macaroni: Meanwhile, cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Mix the hot cooked macaroni into the cheese sauce, stirring gently to coat all pasta evenly.
- Prepare Honey Pepper Glaze: In a small bowl, whisk together honey, soy sauce, cracked black pepper, and optional red pepper flakes until well combined.
- Glaze the Fried Chicken: Toss the fried chicken pieces lightly in the honey pepper glaze to coat them thoroughly with the sweet and spicy sauce.
- Assemble and Serve: Spoon the cheesy macaroni into serving plates or a large dish, and top with the glazed honey pepper chicken pieces. Garnish with fresh chopped parsley and serve warm for a comforting and delicious meal.
Notes
- For extra spice, adjust the amount of red pepper flakes in the glaze.
- Use fresh parsley for best flavor and garnish presentation.
- Do not overcook the macaroni; it should be al dente so it holds texture when combined with the cheese sauce.
- Vegetable oil is preferred for frying because of its high smoke point, but can be substituted with canola or peanut oil.
- Leftover glazed chicken can be stored separately to preserve crispiness and added fresh upon reheating.
