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–+ servings
Creamy Honey Pepper Chicken Mac and Cheese

Creamy Honey Pepper Chicken Mac and Cheese for Comforting Nights

This Creamy Honey Pepper Chicken Mac and Cheese is a delightful blend of sweet and spicy flavors, perfect for comforting weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Try whole wheat or gluten-free options.
For the Chicken
  • 2 tbsp Olive Oil Any light cooking oil works.
  • 1 lb Boneless Skinless Chicken Breasts Substitute with turkey or plant-based protein.
  • to taste Salt & Black Pepper Use low-sodium options if needed.
  • 3 tbsp Honey Maple syrup is a vegan alternative.
  • 1 tsp Crushed Red Pepper Flakes Reduce or omit for a milder version.
For the Cheese Sauce
  • 4 tbsp Butter Swap for plant-based butter if dairy-free.
  • 1/4 cup All-Purpose Flour Substitute with cornstarch for gluten-free.
  • 2 cups Milk Non-dairy milk works well.
  • 1 cup Heavy Cream Use half-and-half or a dairy-free option.
  • 1 cup Mozzarella Cheese Consider a vegan cheese blend.
  • 1 cup Sharp Cheddar Cheese Non-dairy cheddar alternatives available.
  • 1 tsp Garlic Powder Fresh garlic can be used.
  • 1 tsp Onion Powder Fresh onion can also be used.
For the Finishing Touch
  • to taste Chopped Parsley Optional garnish.

Equipment

  • large pot
  • large skillet
  • Saucepan
  • Baking dish

Method
 

Step‑by‑Step Instructions
  1. Boil a large pot of salted water. Add elbow macaroni and cook for 8-10 minutes until al dente. Drain and set aside.
  2. In a skillet, heat olive oil. Season chicken with salt and black pepper. Cook chicken for 6-8 minutes per side until golden brown. Remove from heat, chop into bite-sized pieces.
  3. Return chicken to the skillet, stir in honey and crushed red pepper flakes, cook for 2-3 minutes until sticky.
  4. In a saucepan, melt butter, whisk in flour for 1-2 minutes. Gradually whisk in milk and heavy cream, cook until smooth and thickened, about 5 minutes.
  5. Reduce heat, add mozzarella and cheddar cheese, stir constantly until melted and creamy, about 3-5 minutes.
  6. Fold cooked macaroni into cheese sauce, mix in honey-glazed chicken.
  7. Transfer mixture to a greased baking dish. Broil on high for 2-3 minutes until golden brown.
  8. Let cool, optionally garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 65gProtein: 38gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 2mgCalcium: 450mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk if needed. Freeze for up to 2 months.

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