Creamy Honey Pepper Chicken Mac and Cheese is a delicious twist on classic comfort food. It features tender pieces of chicken glazed with a sweet and peppery honey sauce, all mixed into rich, creamy mac and cheese. The combination of gooey cheese and that touch of honey with pepper makes this dish both comforting and exciting in every bite.
I love making this recipe because it’s such a perfect mix of flavors that everyone ends up asking for seconds. The honey adds just the right amount of sweetness, while the pepper gives it a little kick that keeps things interesting. It’s a great way to add some extra flavor to regular mac and cheese without too much fuss.
My favorite way to serve this is straight from the oven while it’s nice and hot, with a simple side salad or some steamed veggies to balance it out. It’s also one of those meals that work well for both busy weeknights and casual family dinners, making it a go-to for any time I want something comforting and tasty but easy to put together.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the creamy cheese sauce nicely. If you don’t have elbows, try small shells or cavatappi for a similar texture.
Chicken Breast: I like using cooked chicken breast for tender, lean meat. You can swap with rotisserie chicken or even cooked turkey for convenience.
Honey & Black Pepper: Honey adds sweetness that balances the pepper’s heat perfectly. If honey isn’t handy, maple syrup works well, and freshly cracked black pepper gives more aroma than pre-ground.
Cheese: Sharp cheddar gives bold flavor, and mozzarella melts smoothly. Feel free to add a little Monterey Jack or Colby for a creamier sauce.
Butter, Flour & Milk: These make the roux and creamy base. Using whole milk helps richness, but 2% milk works if you want it lighter.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Cheese sauce can clump if not done carefully. Here’s how I get a silky smooth sauce:
- First, melt butter and stir in flour to form a roux. Cook briefly until bubbly but not browned.
- Slowly add warm milk bit by bit while whisking constantly. Adding milk gradually keeps lumps from forming.
- Keep whisking until sauce thickens and coats the back of a spoon.
- Lower heat before adding cheese to avoid graininess. Stir cheese in small amounts until melted.
- If sauce feels too thick, add a splash of milk to loosen it up.
Patience and continuous whisking are your friends here. This method ensures a creamy, velvety sauce every time.
Equipment You’ll Need
- Large pot – I use it to cook the pasta easily and quickly. It’s big enough to hold everything without spilling.
- Medium skillet – helps sear the chicken with plenty of space to cook evenly.
- Whisk – essential for mixing the roux and smoothing the cheese sauce without lumps.
- Large saucepan – perfect for making the cheese sauce on the stove while keeping it smooth and creamy.
- Measuring spoons and cups – I find these handy to keep ingredients precise and your cooking smooth.
- Serving bowls – nice to serve the dish hot and enjoy the bubbling cheese and caramelized chicken.
Flavor Variations & Add-Ins
- Spicy twist: Add a pinch of red pepper flakes or hot sauce for a little heat that pairs well with the honey and pepper.
- Cheese options: Swap or mix in Gouda, Monterey Jack, or Pepper Jack for different flavor profiles.
- Veggie additions: Stir in sautéed spinach, cooked bell peppers, or mushrooms to add more texture and nutrients.
- Herb boost: Finish with chopped cilantro, thyme, or basil for fresh flavor.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, cut into bite-sized cubes
For the Honey Pepper Chicken:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon freshly cracked black pepper
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. Most of the time goes into cooking pasta and preparing the chicken, with some extra minutes making the creamy cheese sauce. You’ll have a warm, comforting meal ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender but still firm, according to package directions (usually 7-8 minutes). Drain the pasta and set aside.
2. Prepare and Cook the Honey Pepper Chicken:
In a medium bowl, mix the chicken cubes with honey, cracked black pepper, and 1 tablespoon of olive oil. Let it marinate briefly while you heat the skillet. Heat the remaining tablespoon of olive oil over medium-high heat in a skillet. Add the chicken and cook, stirring occasionally, until browned and caramelized on all sides, about 4-5 minutes. Remove from heat and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden. Slowly pour in the warmed milk, whisking constantly to prevent lumps. Keep whisking and cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Reduce heat to low and stir in garlic powder, onion powder, salt to taste, cheddar cheese, and mozzarella cheese. Stir gently until the cheese melts smoothly into the sauce.
4. Combine and Serve:
Add the cooked macaroni to the cheese sauce and carefully fold to combine. Divide the creamy mac and cheese into bowls, then top with the honey pepper chicken cubes. Garnish with chopped fresh parsley and an extra sprinkle of black pepper if you like. Serve right away while warm and creamy.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for faster thawing. Pat it dry to avoid extra moisture when searing.
Can I Make the Mac and Cheese Ahead of Time?
Absolutely! Prepare the cheese sauce and cook the pasta ahead, then refrigerate separately from the chicken for up to 2 days. When ready, gently reheat both and combine just before serving to keep everything creamy and fresh.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can add a splash of milk to bring back creaminess if it thickens too much.
Can I Substitute Other Cheeses in the Sauce?
Yes, feel free to swap cheddar or mozzarella with cheeses like Monterey Jack, Gouda, or Pepper Jack for different flavors and melt textures. Just keep in mind that sharper cheeses add more punch, while milder cheeses melt creamier.