Description

This is the ultimate comfort food mashup: the Creamy Honey Pepper Chicken Mac and Cheese Delight. We’re talking golden, audibly crispy chicken bites tossed in a vibrant, sticky honey pepper glaze. That chicken is then piled high on a bed of the creamiest, dreamiest homemade mac and cheese you’ve ever had. It’s savory, sweet, spicy, and outrageously cheesy all in one bite. This is the perfect show-stopping dinner for a cozy night in.

Ingredients

Units Scale

For the Crispy Chicken

1.5 lbs (about 680g) Boneless, Skinless Chicken (Thighs or breasts), cut into 1-inch pieces
1/2 cup All-Purpose Flour
1/4 cup Cornstarch
1 tsp Salt
1/2 tsp Black Pepper
1 Large Egg, beaten
1/4 cup Milk
As needed Frying Oil (Vegetable, canola, or peanut oil)

For the Honey Pepper Glaze

1/2 cup Honey
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Apple Cider Vinegar
1 tbsp Gochujang or Sriracha
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Freshly Ground Black Pepper
Pinch Red Pepper Flakes (Optional)
1 tbsp cornstarch + 2 tbsp cold water (for slurry)

For the Creamy Mac & Cheese

12 oz (about 340g) Elbow Macaroni
4 tbsp (56g) Unsalted Butter
1/4 cup All-Purpose Flour
2.5 cups Whole Milk
1/2 tsp Salt
1/4 tsp Black Pepper
Pinch Cayenne Pepper
2 cups (8 oz / 225g) Sharp Cheddar Cheese, shredded
1 cup (4 oz / 110g) Monterey Jack or Gruyère, shredded
1/2 cup Grated Parmesan Cheese
Optional Garnish: Fresh Parsley or Chives, chopped; Extra Shredded Cheese

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Instructions

Cook Pasta: Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook according to package directions until al dente (firm to the bite). Drain thoroughly and set aside.
Prep Chicken: In a shallow dish, whisk together the 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, and 1/2 tsp pepper. In a second dish, beat the egg and 1/4 cup milk. Pat the chicken pieces completely dry.
Fry Chicken: Heat 3-4 inches of oil in a heavy-bottomed pot to 350°F (175°C). Dip each chicken piece first in the egg wash, then dredge thoroughly in the flour mixture, pressing to coat. Working in batches, fry for 5-7 minutes, until deep golden brown and cooked through. Remove with a slotted spoon to a wire rack.
Make Honey Pepper Glaze: In a medium saucepan, combine honey, soy sauce, apple cider vinegar, gochujang/sriracha, garlic powder, onion powder, and black pepper. Bring to a simmer. Whisk in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook, stirring, for 1-2 minutes until thick and glossy.
Glaze Chicken: Remove the glaze from the heat. Add the hot, crispy chicken pieces and toss gently to coat every piece. Keep warm.
Make Cheese Sauce: In a large, clean pot, melt the 4 tbsp of butter over medium heat. Whisk in the 1/4 cup of flour and cook, whisking constantly, for 1-2 minutes to create a roux.
Build Sauce: Gradually whisk in the 2.5 cups of milk, a little at a time, until smooth. Continue whisking until the sauce simmers and thickens. Reduce heat to low. Stir in the salt, black pepper, and cayenne.
Melt Cheese: Add the shredded cheddar, Monterey Jack/Gruyère, and 1/2 cup Parmesan. Stir gently on low heat until all cheese is melted and the sauce is velvety smooth.
Assemble and Serve: Add the cooked macaroni back into the pot with the cheese sauce and stir to combine. Spoon the mac and cheese into bowls. Top with the glazed honey pepper chicken. Garnish with fresh parsley or chives and serve immediately.

Notes

Al Dente Pasta: Cook the pasta until al dente (firm to the bite). It will cook more in the hot cheese sauce, and this prevents it from getting mushy.
Dry Chicken is Key: Pat your chicken pieces completely dry with paper towels; this is essential for a crispy crust that sticks.
Fry in Batches: Do not overcrowd the pot when frying! Frying in batches keeps the oil temperature high, which is the secret to crispy, not soggy, chicken.
Shred Your Own Cheese: For the creamiest, smoothest sauce, shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
Melt Cheese on Low: Add the cheese on low heat. High heat can cause the cheese to split or become grainy.
Optional Broil: For an extra “wow” factor, sprinkle extra cheese on the finished bowls and place them under your oven’s broiler for 1-2 minutes. Watch closely to prevent burning!

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course, Dinner, Pasta
Method: Frying, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving (1/5th of recipe)
Calories: 850 kcal
Sugar: 21 g
Sodium: 1150 mg
Fat: 45 g
Saturated Fat: 22 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 180 mg