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A close-up shot of a bowl of creamy honey mac and cheese, topped with crispy breaded chicken pieces and fresh parsley.

Creamy Honey Pepper Chicken Mac Cheese

This indulgent dish combines tender, sweet-and-spicy honey pepper chicken with a rich, velvety three-cheese macaroni and cheese, creating a truly comforting and flavorful meal that's perfect for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Pepper Chicken
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp Honey
  • 1 tbsp Olive oil
  • 1 tsp Black pepper freshly ground
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
For the Creamy Mac and Cheese
  • 1 lb Elbow macaroni
  • 1/4 cup Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk warmed
  • 1 cup Heavy cream warmed
  • 1 tsp Dijon mustard
  • 1/4 tsp Nutmeg freshly grated is best
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
  • 2 cups Sharp cheddar cheese grated
  • 1 cup Gruyère cheese grated (or Monterey Jack for milder flavor)
  • 1/2 cup Parmesan cheese grated
Optional Topping
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp Melted butter
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Medium saucepan
  • Large Skillet
  • 9x13 inch baking dish
  • Whisk

Method
 

Prepare the Honey Pepper Chicken
  1. In a medium bowl, combine the cubed chicken with 2 tablespoons honey, 1 tablespoon olive oil, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.
  2. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
Cook the Macaroni
  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. Do not rinse.
Make the Cheese Sauce
  1. In the same large pot (wiped clean if necessary) or a separate large saucepan, melt 1/4 cup unsalted butter over medium heat. Add 1/4 cup all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
  2. Gradually whisk in the warm whole milk and heavy cream, a little at a time, ensuring no lumps form. Continue whisking and cook for 5-7 minutes, or until the sauce thickens and coats the back of a spoon.
  3. Remove the pot from the heat. Stir in the Dijon mustard, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Add the grated sharp cheddar cheese, Gruyère (or Monterey Jack), and Parmesan cheese to the sauce. Stir continuously until all the cheese has melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Assemble and Bake (Optional)
  1. Add the drained macaroni and cooked honey pepper chicken to the cheese sauce. Stir gently until everything is well combined and coated.
  2. If baking: Preheat oven to 375°F (190°C). Transfer the mac and cheese mixture to a 9x13 inch baking dish. In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle evenly over the top of the mac and cheese.
  3. Bake for 20-25 minutes, or until bubbly around the edges and the breadcrumbs are golden brown. If not baking, serve immediately.
Serve
  1. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy your Creamy Honey Pepper Chicken Mac Cheese!

Notes

For an extra kick, add a pinch of cayenne pepper to the cheese sauce. You can also use a blend of your favorite cheeses like smoked gouda or fontina. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.