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Creamy Honey Pepper Chicken Mac and Cheese

This recipe combines creamy, cheesy elbow macaroni with tender buttermilk-marinated chicken, fried until crispy and tossed in a sweet and peppery honey glaze. A comforting and craveable dish that's surprisingly easy to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings

Equipment

  • Large pot
  • Saucepan
  • Deep Skillet or Fryer
  • Large mixing bowl
  • Shallow dish
  • Slotted spoon

Ingredients
  

For the Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour for sauce
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste for sauce
  • 2 cups shredded cheddar cheese
  • 1 cup mozzarella cheese

For the Honey Pepper Glaze

  • 1/3 cup honey
  • 1 tbsp soy sauce
  • 1 tsp cracked black pepper for glaze
  • 1/2 tsp red pepper flakes optional

For the Chicken

  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup buttermilk

For the Breading

  • 1 cup all-purpose flour for breading
  • 1 tsp paprika
  • 1/2 tsp salt for breading
  • 1/2 tsp black pepper for breading

For the Pasta

  • 2 cups elbow macaroni

Other

  • vegetable oil for frying

Instructions
 

  • Step 1: Combine chicken pieces and buttermilk in a bowl, ensuring all pieces are coated.
  • Step 2: Cover and refrigerate for at least 30 minutes (or up to a few hours) to marinate.
  • Step 3: While chicken marinates, fill a large pot with salted water and bring to a boil for pasta.
  • Step 4: Add macaroni to boiling water and cook according to package directions until al dente.
  • Step 5: Drain the cooked macaroni well and set aside.
  • Step 6: In a saucepan over medium heat, melt the butter for the cheese sauce.
  • Step 7: Whisk in the 2 tablespoons all-purpose flour and cook for 1-2 minutes until pale golden, creating a roux.
  • Step 8: Slowly whisk in the whole milk and heavy cream, stirring constantly until smooth.
  • Step 9: Add garlic powder, onion powder, and salt and pepper to taste. Continue whisking as the sauce thickens.
  • Step 10: Once thickened, stir in the shredded cheddar and mozzarella cheeses until melted and the sauce is smooth and creamy.
  • Step 11: Remove cheese sauce from heat and set aside.
  • Step 12: In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes (if using) for the glaze.
  • Step 13: Bring the glaze mixture to a simmer over medium heat, stirring occasionally.
  • Step 14: Simmer for a couple of minutes until slightly thickened. Remove from heat and set aside.
  • Step 15: In a shallow dish, mix the remaining 1 cup all-purpose flour with paprika, salt (for breading), and black pepper (for breading).
  • Step 16: Remove chicken from buttermilk marinade, letting excess drip off.
  • Step 17: Dredge each chicken piece in the seasoned flour mixture, coating completely.
  • Step 18: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  • Step 19: Carefully fry chicken in batches for about 4-5 minutes per batch, until golden brown and cooked through. Do not overcrowd the pan.
  • Step 20: Remove fried chicken with a slotted spoon and drain on paper towels.
  • Step 21: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until coated.
  • Step 22: Transfer the mac and cheese to serving plates or a dish.
  • Step 23: In a separate bowl, toss the fried chicken pieces with the warm honey pepper glaze until coated.
  • Step 24: Arrange the glazed chicken on top of the mac and cheese and serve immediately.

Notes

Tips for Success: Don't skip the buttermilk marinade for tender chicken. Cook pasta al dente. Whisk sauce constantly when adding milk/cream to prevent lumps. Fry chicken in batches and drain on paper towels for crispiness. You can prep chicken marinade and cheese sauce ahead of time; reheat sauce gently before combining with pasta and fry chicken just before serving.
Substitutions & Additions: Swap cheddar/mozzarella for smoked gouda, Gruyère, or Monterey Jack. Increase red pepper flakes or add cayenne for more heat, or omit red pepper flakes for mild. Use crispy fried tofu or no protein instead of chicken. Stir in steamed broccoli, peas, or sautéed mushrooms for veggies. Use other pasta shapes like shells, rotini, or penne.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave (add a splash of milk) or gently on the stovetop or in the oven (covered at 300°F/150°C). Fried chicken may lose crispness upon reheating.
FAQs: You can substitute buttermilk with 1 cup milk + 1 tbsp white vinegar or lemon juice (let sit 5-10 mins). To fix sauce consistency: if too thick, whisk in more milk/cream; if too thin, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk).
Keyword Chicken Pasta, Creamy Pasta, Fried Chicken, Honey Pepper Glaze, Mac and Cheese