Description
This Honey Pepper Chicken Mac and Cheese is the ultimate comfort food mashup! Creamy, cheesy macaroni and cheese gets a delicious upgrade with crispy, honey-pepper glazed chicken. The sweet and savory combination is addictive, and it’s surprisingly easy to make. This recipe is perfect for a weeknight dinner that feels like a special treat, or a weekend gathering where you want to impress your friends and family. It’s a guaranteed crowd-pleaser that offers the best of both worlds: familiar comfort and exciting flavor.
Ingredients
For the Chicken:
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable or canola oil works well)
For the Honey Pepper Sauce:
- 1/4 cup honey (use a good quality honey for the best flavor)
- 1/4 cup soy sauce (low sodium is recommended to control the saltiness)
- 1 tablespoon cracked black pepper (freshly cracked is best!)
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Mac and Cheese:
- 8 oz elbow macaroni (or any short pasta shape you prefer)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2% milk works best for creaminess)
- 2 cups shredded cheddar cheese (sharp or medium cheddar)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Preparation
This recipe is broken down into three main parts: preparing the chicken, making the honey pepper sauce, and creating the macaroni and cheese. While it might seem like a lot of steps, each part is relatively simple and comes together beautifully in the end.
Step 1: Marinate the Chicken
In a medium bowl, place the bite-sized chicken pieces and pour the buttermilk over them. Ensure that all the chicken pieces are submerged in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps to tenderize the chicken and gives it a tangy flavor. You can marinate the chicken for up to 4 hours for even better results.
Step 2: Prepare the Chicken Coating
While the chicken is marinating, prepare the flour mixture for coating. In a separate bowl, combine the flour, salt, and pepper. Mix well to ensure that the seasonings are evenly distributed throughout the flour.
Step 3: Fry the Chicken
Heat about 1 inch of oil in a deep skillet or pot over medium-high heat. The oil is ready when a small piece of bread dropped into it turns golden brown in about 30 seconds. Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring that it is fully coated. Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the skillet. Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the fried chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
Step 4: Make the Honey Pepper Sauce
In a medium saucepan, combine the honey, soy sauce, cracked black pepper, and apple cider vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and water until smooth. This creates a slurry that will thicken the sauce. Gradually pour the cornstarch slurry into the simmering sauce, stirring constantly to prevent lumps from forming. Continue to cook for 2-3 minutes, or until the sauce has thickened to your desired consistency. Remove the saucepan from the heat and set the sauce aside.
Step 5: Cook the Macaroni
Cook the elbow macaroni according to the package instructions. Be sure to cook it “al dente” (slightly firm) as it will continue to cook slightly when mixed with the cheese sauce. Once cooked, drain the macaroni thoroughly and set it aside.
Step 6: Prepare the Cheese Sauce
In the same saucepan that you used for the honey pepper sauce (make sure it’s cleaned!), melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the cheese sauce. Gradually whisk in the milk, a little at a time, to prevent lumps from forming. Continue to whisk until the mixture is smooth and starts to thicken. Reduce the heat to low and add the shredded cheddar cheese and mozzarella cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Step 7: Combine Macaroni and Cheese Sauce
Add the cooked macaroni to the cheese sauce and stir gently to combine, ensuring that all the macaroni is coated in the cheesy goodness.
Step 8: Assemble the Dish
In a large bowl, toss the fried chicken with the honey pepper sauce until the chicken is evenly coated. Serve the honey pepper chicken over the macaroni and cheese. Garnish with a sprinkle of fresh black pepper or chopped green onions for added flavor and visual appeal.
Why You’ll Love This Recipe
- Flavor Explosion: The sweet and savory combination of honey pepper chicken and creamy mac and cheese is simply irresistible.
- Comfort Food Upgrade: This dish takes classic comfort food to the next level with exciting and unexpected flavors.
- Easy to Make: Despite the seemingly long ingredient list, this recipe is surprisingly simple and straightforward.
- Crowd-Pleasing: Perfect for family dinners, parties, or any occasion where you want to impress your guests.
- Customizable: You can easily adjust the spice level and cheese types to suit your preferences.
Presentation Suggestions:
- Serve in individual bowls for a more elegant presentation.
- Garnish with chopped green onions, fresh parsley, or a sprinkle of red pepper flakes.
- Drizzle extra honey pepper sauce over the top for an extra burst of flavor.
- Serve with a side of steamed broccoli or a fresh salad for a balanced meal.
Tips:
- To prevent the chicken from becoming soggy, make sure to serve it immediately after tossing it in the honey pepper sauce.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the honey pepper sauce.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to experiment with different types of cheese in the mac and cheese. Gruyere, Monterey Jack, or Colby Jack would all be delicious.
- If you have leftover mac and cheese, it can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to restore its creamy consistency.
Preparation Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
Nutritional Information (approximate, per serving):
- Calories: 750-850
- Protein: 40-50g
- Saturaded fat: 40-50g
- Sodium: 800-1000mg (varies depending on soy sauce used)
Conclusion
Honey Pepper Chicken Mac and Cheese is a dish that’s sure to become a new favorite in your household. It’s a fun and flavorful twist on classic comfort food that’s easy to make and guaranteed to satisfy. So, gather your ingredients, put on your chef’s hat, and get ready to enjoy this amazing culinary creation!
Q&A About This Recipe
Q1: Can I bake the chicken instead of frying it to make it healthier?
A: Absolutely! Baking the chicken is a great way to reduce the fat content of this dish. Simply preheat your oven to 400°F (200°C). Place the dredged chicken pieces on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and golden brown. You can even spray the chicken with cooking oil spray before baking to help it crisp up.
Q2: I’m not a fan of black pepper. Can I reduce the amount in the sauce?
A: Of course! The amount of black pepper in the honey pepper sauce can be adjusted to suit your taste preferences. Start with a smaller amount, like 1/2 tablespoon, and add more to taste. You can also use a coarser grind of black pepper for a more subtle flavor.
Q3: Can I use pre-shredded cheese, or is it better to shred my own?
A: While pre-shredded cheese is convenient, shredding your own cheese from a block will result in a smoother and creamier cheese sauce. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. If you’re short on time, pre-shredded cheese will work, but shredding your own is definitely recommended for the best results.
Q4: What other pasta shapes can I use besides elbow macaroni?
A: Feel free to experiment with different pasta shapes! Penne, rotini, cavatappi, or even shells would all work well in this recipe. Just make sure to adjust the cooking time according to the package instructions for the pasta shape you choose.
Q5: Can I make this dish ahead of time?
A: Yes, you can definitely prepare certain components of this dish ahead of time. You can fry the chicken and make the honey pepper sauce a day or two in advance and store them separately in the refrigerator. You can also cook the macaroni ahead of time. When you’re ready to serve, simply reheat the chicken and sauce, make the cheese sauce, and combine everything together. However, keep in mind that the chicken will be crisper when served fresh.
