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Creamy Honey Pepper Chicken Mac and Cheese

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Elevate your mac and cheese with tender chicken, a hint of sweetness, and just the right amount of spice.

Ingredients

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  • 2 cups elbow macaroni
  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper, to taste
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 3 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Cook the elbow macaroni according to the package instructions. Once cooked, drain and set aside.
  2. Sauté the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken breast with salt and pepper, then add it to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
  3. Combine the honey glaze: In a small bowl, mix the honey, soy sauce, and red pepper flakes. Pour this over the cooked chicken and stir until well coated. Remove from heat and set aside.
  4. Make the roux: In a large pot, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes to form a roux.
  5. Add the dairy: Gradually add the milk and heavy cream, whisking until smooth and thickened.
  6. Stir in the cheeses: Add cheddar and Parmesan until melted and creamy. Season with garlic powder, onion powder, salt, and pepper to taste.
  7. Combine the pasta and sauce: Mix the cooked macaroni into the cheese sauce until thoroughly coated.
  8. Fold in the chicken until evenly distributed.
  9. Serve hot, garnishing with additional cheese if desired.

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of milk and warm in the microwave or stovetop.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/honey-pepper-chicken-mac-and-cheese-recipe/

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