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This honey pepper chicken with mac and cheese feels like the ultimate comfort meal for nights when you just want to chill inside. Creamy cheese hugs every bit of pasta, and the chicken—crispy, sweet and a little spicy—gets all the attention. With that crunch on top, your usual dinner gets an instant upgrade. If I want everyone at the table to light up, this is my go-to.
Irresistible Ingredients
- Boneless skinless chicken breasts: Choose even pieces so everything cooks at the same pace. These are both juicy and lean.
- Buttermilk: Makes chicken extra tender and flavorful. Real cultured buttermilk is best.
- Paprika: For a gentle kick and pretty color. The brighter red, the fresher.
- Vegetable oil for frying: Go for a fresh, neutral oil that’s good and hot and can take the heat.
- Honey: The star of your glaze—grab the real, runny stuff for top flavor.
- Soy sauce: Adds that salty-sweet tie-in to your glaze. Use low sodium if you want.
- Cracked black pepper: Packs that peppery zing right at the end—freshly cracked is next-level.
- Red pepper flakes: Pop these in if you want heat—just make sure they’re still fiery and bright.
- Elbow macaroni: Holds onto the sauce like a champ and doesn’t turn to mush. Pick a brand that stays sturdy after boiling.
- Butter: True, real butter adds such rich flavor and makes a smooth sauce base.
- All purpose flour: Thickens your cheese sauce—look for flour with no weird smells.
- Whole milk: Makes the sauce creamy and full—nothing beats fresh milk.
- Heavy cream: Gives it extra silkiness—full-fat all the way.
- Shredded cheddar cheese: Bold and sharp, especially when you shred it fresh yourself.
- Mozzarella cheese: Helps the sauce get gooey and smooth—go for the low-moisture blocks for best melting.
- Garlic powder: Adds that warm, savory flavor—smell it to check if it’s still good.
- Onion powder: A touch of natural sweetness in the background—fresh is best
- Salt and pepper: For perfect balance, pick up a good quality sea salt and grind pepper right before using.
Step-by-Step Instructions
- Pull It All Together:
- Scoop those cheesy noodles into serving bowls or onto one big dish. Top with your hot honey pepper chicken right before digging in. Sprinkle on some parsley or a bit more cracked pepper if you’re into it.
- Make the Mac and Cheese:
- Drop your elbows into salted boiling water and cook till they’re just right—then drain. In another pot, melt butter on medium, add flour and cook while whisking about a minute or two till it doesn’t smell raw. Slowly splash in milk, then heavy cream, whisking smooth. Drop the heat, stir in cheddar and mozzarella and keep at it till everything’s thick and melty. Season with garlic powder, onion powder, a pinch of salt, and pepper. Blend it all together.
- Glaze Your Chicken:
- While the chicken drains, toss honey, soy sauce, cracked black pepper, and some red pepper flakes into a little pan. Keep stirring over low heat for just a couple minutes—stop once it’s glossy and syrupy. Toss your fried chicken into the glaze till nice and shiny.
- Fry Your Chicken:
- Mix paprika, flour, salt, and pepper together. Take the buttermilk-soaked chicken and coat it all over in the flour mix. Heat oil up in a big skillet on medium. When the oil’s hot enough to shimmer, add chicken and fry about four to five minutes per side till it’s deep golden and crunchy. Set pieces aside on paper towels to catch extra oil.
- Soak Chicken First:
- Give chicken pieces a soak in buttermilk for at least 20 minutes. This really helps the chicken turn out juicy and tender when cooked—don’t skip it!
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I get so much joy from the way the creamy sauce wraps around every bite of pasta, and when you run into a crispy piece of chicken at the same time, it’s perfect. My little cousin helped out once by making the glaze and wouldn’t stop spooning more over his own bowl.
Storage Made Simple
Wait till things cool down, then stash leftovers in sealed containers. Both mac with cheese and chicken stay good in the fridge for up to three days. Pro tip: store the chicken and pasta separately so you can re-crisp the chicken in a hot oven before serving. To freeze, pack them in freezer-safe containers by themselves. Mac and cheese lasts about a month frozen, but if you freeze the chicken, eat it up within two weeks.
Swapping Ingredients
Feel free to switch out cheddar for Colby Jack or even pepper jack if you’re up for a little more heat. Chicken thighs also work great instead of breasts—and they’re extra juicy. If you like it really spicy, toss some hot sauce or cayenne into the glaze.
How to Serve
This one’s the star of your table, but a crisp salad with greens or some roasted broccoli really rounds things out. That gooey pasta and chicken also taste awesome next to garlicky bread or plain steamed veggies.
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Backstory and Traditions
People in America have loved mac and cheese forever, and it actually started out in Europe before becoming a favorite here. What sets this version apart is the honey pepper chicken—a nod to Southern fried chicken and sweet-spicy flavors everyone loves. Cheesy pasta like this is a staple at big family get-togethers and soulful cookouts across the country.
Common Recipe Questions
- → What’s the trick to keeping the chicken crunchy once it’s sauced?
Hold off glazing the fried chicken until right before you dish everything up. That way, you lock in the crunch while letting the sweet and peppery glaze stick just right.
- → Could I swap in other cheeses for the sauce?
Definitely! Cheddar and mozzarella work great, but if you like something different, Gouda, Monterey Jack, or Colby melt just as well and change up the taste.
- → How do you stop cheese sauce from turning lumpy?
Whisk the butter and flour well. Pour in your milk slowly, then stir cheese in bit by bit over gentle heat so it stays smooth and creamy.
- → Is there an easy stand-in if I don’t have buttermilk for chicken marinade?
Just add a little lemon juice or a splash of vinegar to regular milk. That’ll work just like buttermilk to help the chicken get tender.
- → How hot does the honey pepper glaze end up?
It's got balance —sweet and spicy together. If you want extra heat, use more pepper flakes. For less kick, sprinkle on just a tiny bit.