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If you’re after a bowl of pure comfort, this Lush Honey Pepper Chicken Mac and Cheese mashup is for you. Creamy cheese sauce, crisp honey-coated pepper chicken, and the happiest pasta all come together in one spoonful. Whip it up for a chill night in or surprise your people when you want to treat them to something good.
The night I first threw this together after a rough week, folks scraped the pot clean. Now, whenever a birthday rolls around, my sister begs for the honey pepper twist on tried-and-true mac and cheese. It’s that good.
Irresistible Ingredients
- Red pepper flakes: for a little fire Toss some in, or leave it out if you’re not about the spice life
- Cracked black pepper: zesty, warm heat Freshly cracked is totally worth the twist
- Soy sauce: gives a salty punch Pick naturally brewed for real flavor
- Honey: the glaze’s sweet heart Try floral if you can find it
- Vegetable oil: for fry-ups without flavor Take canola or sunflower, whatever's on hand
- Paprika: brings a pop of color and mild smokiness Sweet smoked paprika tastes awesome here
- All-purpose flour: the magic behind crispy chicken and creamy sauce Sift it for best crunch
- Buttermilk: makes chicken super soft Real cultured is best if it’s around
- Boneless skinless chicken breasts: juicy, tender bites Fresh and air-chilled if possible
- Salt and pepper: adjusting flavors along the way Taste, tweak, and trust yourself
- Onion powder: a little background savory to round everything out
- Garlic powder: balances out the cheese sauce without being too much
- Mozzarella cheese: makes everything stretchy Try whole milk, it melts smoothly
- Shredded cheddar cheese: classic sharpness Buy a block and shred it yourself – it melts way better
- Heavy cream: the secret to an ultra-silky sauce Don’t skip it if you want the best
- Whole milk: rich, creamy, and what ties the sauce together Stick with whole for best texture
- All-purpose flour: thickens sauce so it hugs every noodle Fresh flour does the job best
- Butter: starts the creamy base Always go unsalted so you’re in charge
- Elbow macaroni: those classic noodles that soak up tons of cheese Bronze-cut ones hold the sauce best
Easy Step-by-Step
- Pull It All Together
- Mix cooked macaroni right into your cheese sauce Give it a good stir so every bite’s cozy and creamy Spoon it into warm dishes, then pile on the chicken with shiny honey pepper glaze Add some chopped parsley or extra ground pepper on top if you like
- Finish Off the Cheese Sauce
- Once your sauce is smooth, turn the heat lower, stir in cheddar plus mozzarella, and mix until melted Dust in garlic powder, onion powder, salt, and black pepper to taste
- Cheese Sauce Time
- Melt butter in a large pan over medium Pour in flour and whisk for a few minutes until light golden Slowly add milk and cream, still whisking until thick and silky
- Macaroni Boil
- Cook elbow macaroni as the box says until just firm Drain but don’t rinse, so the sauce sticks better
- Chicken Gets Glazed
- Take your hot honey pepper sauce and pour it over the chicken Toss until coated and shiny Let it sit and soak while you handle the noodles
- Sweet Pepper Sauce
- Stir honey, soy sauce, red pepper flakes, and cracked pepper together in a little pan Gently warm until it bubbles slightly and goes nice and glossy, swirling as it heats Don’t let it burn!
- Sizzle Up the Chicken
- Pour oil into a deep skillet and heat to around 350 degrees Scatter coated chicken pieces in with space between Cook until golden and extra crispy, about four minutes each side Lift onto a paper-lined plate
- Dredge and Batter
- Toss chicken in your flour, paprika, salt, and pepper mix after it’s soaked Shake off extra flour so nothing clumps when you're frying
- Soak the Chicken
- Let chicken pieces lounge in buttermilk for at least 20 minutes This step keeps ’em juicy and a little tangy for maximum flavor
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Pouring on the warm honey pepper glaze over that freshly fried chicken is best part, every single time. It takes me back to when my crew gathered around with full plates and bigger smiles.
Keeping Leftovers Fresh
Pop extra portions in a sealed container in the fridge for up to three days. Warm up gently on low heat with a splash of milk to keep the cheese smooth. Store pasta and chicken separately so chicken stays crisp.
Swaps & Tweaks
Want to lighten it up? Half-and-half can sub for cream, and low-fat cheese won't hurt. Craving juicier bites? Thighs work instead of breast. No buttermilk? Just add a spoon of lemon juice to a cup of milk, wait five minutes, and you’re set.
Serving Ideas
A crunchy green salad or roasted broccoli evens things out. Garlic bread on the side is always a win. Or keep it simple–just chicken and mac is awesome, no extras needed.
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Cozy Food Memory
Mac and cheese has stories that stretch back generations, but tossing on honey pepper chicken feels like a new Southern shout-out. Every cheesy mouthful brings a bit of past and a twist of now together.
Frequently Asked Questions About Recipes
- → Can I make this with other pasta shapes?
Definitely! Try shells, penne, or whatever you have around—they soak up the sauce just as well as macaroni.
- → I’m out of buttermilk, what else can I use?
No worries! Mix milk with a teaspoon of either lemon juice or vinegar, give it a few minutes, and you’re good to go.
- → Will the honey pepper glaze be hot?
It gives a gentle kick from black and red pepper flakes, but you can go easy on the red pepper if you’d rather it mild.
- → Not a fan of cheddar or mozzarella—any other cheese options?
Absolutely! Swap in some Monterey Jack, gouda, or even a sprinkle of parmesan for a little extra zing.
- → Could I fry the chicken the day before?
Sure thing—cook your chicken ahead, stash it in the fridge, and oven reheat later to keep it crisp before you coat it with glaze.
- → Will it work for meal prepping?
Yep! Prep each part on its own, then throw everything together just before you eat for the best flavor and crunch.