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The Boat Shed Kitchen

Honey Pepper Chicken Mac and Cheese

This Honey Pepper Chicken Mac and Cheese is pure comfort food at its best! Creamy, cheesy macaroni pairs perfectly with crispy, buttermilk-fried chicken tossed in a sweet and spicy honey pepper glaze. It’s indulgent, flavorful, and a guaranteed crowd-pleaser for any meal.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Calories: 650

Ingredients
  

For the Mac and Cheese:
  • 2 cups elbow macaroni
  • 2.5 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 cups shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Honey Pepper Chicken:
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1.5 cup buttermilk
  • 1 cup all-purpose flour
  • 1.25 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
For the Honey Pepper Glaze:
  • 1/3 cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon red pepper flakes optional

Method
 

  1. Soak chicken in buttermilk for at least 20 minutes.
  2. Mix flour, paprika, salt, and pepper in a bowl.
  3. Heat oil in a pan, dredge chicken, and fry until crispy. Set aside.
  4. In a saucepan, combine glaze ingredients.
  5. Simmer 2–3 minutes, then toss chicken in the glaze.
  6. Boil pasta and drain. In a pan, melt butter and whisk in flour.
  7. Slowly whisk in milk and cream.
  8. Stir in cheeses and seasonings. Fold in cooked pasta.
  9. See full steps with tips & photos → https://theboatshedcafe.com/honey-pepper-chicken-mac-and-cheese-3/

Notes

  • Use freshly cracked black pepper for the best flavor in the glaze.
  • You can substitute chicken thighs for a juicier option.
  • For extra crispiness, double-dredge the chicken by dipping it back into the buttermilk and flour before frying.