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Close up of velvety yellow orange macaroni topped with crispy honey pepper chicken and parsley. (Honey Pepper Chicken Mac and Cheese)

Honey Pepper Chicken Mac and Cheese: The Ultimate Sweet and Spicy Comfort Food

A decadent Honey Pepper Chicken Mac and Cheese featuring velvety cheddar pasta topped with crispy fried chicken breast, all coated in a glossy, sticky amber honey pepper glaze and finished with fresh parsley.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

The Macaroni and Cheese Base
  • 16 oz Large Elbow Macaroni 450g
  • 12 oz Sharp Yellow Cheddar 340g, freshly grated
  • 4 tbsp Unsalted Butter 56g
  • 1/4 cup All-Purpose Flour 30g
  • 2 cups Whole Milk 480ml
The Honey Pepper Chicken
  • 1.5 lbs Chicken Breast 680g, sliced
  • 1/2 cup Clover Honey 120ml
  • 2 tbsp Coarse Black Pepper 12g
  • 1 tbsp Apple Cider Vinegar 15ml
  • 1/4 cup Fresh Parsley 10g, chopped

Equipment

  • 1 Deep-fry thermometer Essential for chicken crispiness
  • 1 Heavy-bottomed saucepan For the cheese sauce
  • 1 Cast-Iron Skillet For frying chicken

Instructions
 

Prepare the Honey Pepper Glaze
  1. Combine honey, coarse black pepper, and vinegar in a small saucepan. Simmer over medium heat until glossy and sticky, about 5 minutes.
Fry the Chicken
  1. Dredge chicken slices in seasoned flour. Fry in 350°F (175°C) oil until crispy golden brown. Toss immediately in the honey pepper glaze.
Build the Mac and Cheese
  1. Melt butter, whisk in flour, and gradually add milk until velvety. Stir in shredded cheddar until melted and yellow-orange.
  2. Fold cooked pasta into the cheese sauce. Top with glazed chicken slices, extra black pepper, and fresh parsley.

Notes

Always grate your own cheese to ensure the sauce stays velvety.
Use a thermometer to ensure the chicken reaches an internal temp of 165°F (74°C).
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