Description

A comforting and flavorful dish combining tender honey pepper chicken with creamy, cheesy mac and cheese. This recipe features perfectly cooked chicken tossed in a sweet and peppery honey glaze, served atop rich, homemade macaroni and cheese with sharp cheddar and mozzarella. Ideal for a hearty family meal that balances sweet, spicy, and savory flavors in every bite.

Ingredients

Scale

Honey Pepper Chicken

2 large chicken breasts (boneless, skinless), cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons honey
1 teaspoon black pepper (freshly cracked, or adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
1 tablespoon soy sauce (optional, for extra depth of flavor)
1 tablespoon fresh chopped parsley (for garnish)

Macaroni and Cheese

8 oz elbow macaroni (or your preferred pasta)
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups whole milk (or heavy cream for extra creaminess)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/4 teaspoon mustard powder (optional, for tang)
1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)

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Instructions

Cook the Honey Pepper Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, garlic powder, smoked paprika, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly golden on all sides.
Add the Honey and Soy Sauce: Once the chicken is cooked, reduce the heat to medium-low. Add the honey, soy sauce (if using), and a pinch more black pepper. Stir to coat the chicken in the sauce and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Garnish and Set Aside: Remove the chicken from heat and sprinkle with fresh chopped parsley. Set aside while you prepare the mac and cheese.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue to cook and whisk until the sauce thickens, about 4-5 minutes. Remove from heat and stir in shredded cheddar, mozzarella, garlic powder, onion powder, mustard powder, smoked paprika, and salt and pepper to taste until the cheese is fully melted and the sauce is smooth.
Combine Mac and Cheese: Mix the cooked pasta into the cheese sauce until evenly coated and creamy.
Serve the Dish: Plate the creamy mac and cheese and top with the honey pepper chicken. Garnish with additional parsley if desired and serve warm.

Notes

You can substitute chicken thighs for breasts for juicier meat.
Use heavy cream instead of whole milk for an even creamier mac and cheese.
Adjust the amount of black pepper and honey based on your preferred sweetness and spice levels.
For a gluten-free version, use gluten-free pasta and substitute all-purpose flour with a gluten-free thickener.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.