Honey Pepper Chicken Mac and Cheese

Honey pepper chicken mac and cheese is one of those recipes that came about because my kids kept asking for two of their favorite things on the same plate. I’d make my glazed chicken one night and creamy mac and cheese another, until one evening I thought, why not combine them? The sweet heat from the honey pepper glaze plays beautifully against the rich, cheesy pasta, creating a meal that brings everyone to the table without complaint.

I remember the first time I served this, my youngest looked up with sauce on his chin and asked if we could have it every week. While I don’t make it quite that often, it’s definitely become a regular in our dinner rotation. The sticky, glossy chicken next to that velvety cheese sauce creates the kind of comfort food that makes you forget about whatever stresses the day brought. Let’s get this delicious dinner on your table.

What You’ll Discover About This Recipe

After making family dinners for years, I’ve learned that the recipes people ask for again and again are the ones that bring together familiar favorites in new ways. This honey pepper chicken with mac and cheese does exactly that, and the straightforward method means you’re eating dinner, not spending your whole evening cooking it.

Here’s why this recipe works so well:

• Balances sweet honey with bold pepper and creamy cheese perfectly
• Comes together in about an hour from start to finish
• Uses ingredients you can find at any grocery store
• The spice level adjusts easily to please everyone
• Makes wonderful leftovers for lunch the next day
• One chicken breast plus mac and cheese creates a complete meal
• Kids and adults both love the flavor combination

In my kitchen, this has become the answer to “what’s for dinner” more times than I can count.

Understanding Your Ingredients

Boneless chicken breasts cook quickly and create a nice surface for the glaze to stick to. I always pound mine to even thickness so they cook uniformly.

Black pepper and cayenne bring the heat that balances the honey’s sweetness. In my kitchen, I adjust the cayenne based on who’s eating, sometimes making a milder batch for the kids.

Smoked paprika adds depth and a subtle smokiness without extra heat. I’ve found it makes the chicken taste more complex and interesting.

Honey creates that sticky, glossy glaze that makes this chicken so appealing. I prefer using a mild honey so it doesn’t overpower the other flavors.

Apple cider vinegar cuts through the sweetness and adds brightness to the glaze. This little bit of acid makes all the difference in balancing the flavors.

Cheddar cheese forms the backbone of your mac and cheese sauce with its sharp, tangy flavor. I always choose sharp cheddar for the best taste.

Mozzarella cheese adds stretchiness and creaminess to the sauce without being too strong. The combination of cheeses creates the perfect texture.

Whole milk makes your cheese sauce rich and creamy. In my experience, using whole milk rather than lower-fat versions gives you the best results.

Ground mustard enhances the cheese flavor in a way that’s subtle but noticeable. It’s one of those secret ingredients that makes people wonder what makes your mac and cheese so good.

How to Make Honey Pepper Chicken Mac and Cheese

Step 1. If your chicken breasts are thick, place them between plastic wrap and gently pound to an even thickness of about 3/4 inch. I’ve learned this ensures they cook evenly and stay juicy.

Step 2. In a small bowl, combine the black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Rub this spice mixture all over both sides of the chicken breasts, making sure they’re evenly coated.

Step 3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, add the seasoned chicken breasts. Betty always starts chicken at medium rather than high heat to prevent the outside from burning before the inside cooks through.

Step 4. Cook for 6 to 7 minutes on the first side without moving them, allowing a nice golden crust to form. Flip and cook for another 6 to 7 minutes until the chicken reaches 165°F internally. Remove to a plate and let rest.

Step 5. While the chicken rests, make your glaze in the same skillet. Add the honey, apple cider vinegar, soy sauce, and Dijon mustard, stirring to combine and scraping up any browned bits from the bottom of the pan.

Step 6. Bring the glaze to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until it thickens slightly and becomes syrupy. The key I discovered is letting it reduce enough to coat the back of a spoon.

Step 7. Add the tablespoon of butter to the glaze and stir until it melts and incorporates. Return the chicken to the skillet and spoon the glaze over it several times to coat well.

Step 8. For the mac and cheese, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, which means tender but with a slight firmness. Drain well and set aside.

Step 9. In a separate large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to create a roux that’s golden and smells nutty but hasn’t browned.

Step 10. Slowly pour in the milk while whisking constantly. Through trial and error, I learned that adding milk gradually prevents lumps from forming. Continue whisking and cooking for 4 to 5 minutes until the mixture thickens noticeably.

Step 11. Reduce heat to low and add the shredded cheddar and mozzarella cheeses, stirring until they melt completely and the sauce becomes smooth and glossy. My family prefers when I stir patiently rather than rushing this step.

Step 12. Stir in the ground mustard, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed. The sauce should be creamy and coat a spoon nicely.

Step 13. Add the cooked macaroni to the cheese sauce and fold gently until every piece is coated. If the sauce seems too thick, you can thin it with a splash of milk.

Step 14. Slice the glazed chicken and serve it alongside the creamy mac and cheese, or place sliced chicken right on top. Either way works beautifully.

Storage and Reheating Tips

I typically store the chicken and mac and cheese separately in airtight containers in the refrigerator for up to 3 to 4 days. The mac and cheese tends to thicken as it sits, which is completely normal. For the best texture, I reheat the mac and cheese on the stovetop over low heat with a splash of milk, stirring frequently. The chicken reheats well in a skillet over medium-low heat or in the microwave with a damp paper towel over it to keep it moist.

Betty’s freezing method works well for this dish, though I recommend freezing them separately. The chicken and glaze freeze nicely for up to 2 months. The mac and cheese freezes reasonably well for the same time, though the texture changes slightly. Thaw both overnight in the refrigerator before reheating.

For the best texture, I reheat everything slowly and gently. Adding a little fresh milk to the mac and cheese when reheating brings back that creamy consistency everyone loves.

Complete Your Meal

Roasted vegetables add color, nutrition, and a slightly caramelized flavor that complements the sweet and spicy chicken. I especially love roasted carrots or Brussels sprouts with this meal.

Steamed broccoli brings freshness and a healthy element to balance the richness of the mac and cheese. The bright green color looks beautiful on the plate too.

A simple garden salad with tangy vinaigrette cuts through the richness and adds a refreshing crunch. In my family, we always appreciate having something light and crisp alongside creamy dishes.

Garlic bread is wonderful for soaking up any extra cheese sauce or chicken glaze on your plate. My kids always ask for extra bread with this meal.

Coleslaw provides tangy crunch that contrasts beautifully with both the sweet chicken and creamy pasta. The acidity helps balance the rich flavors.

Sweet potato wedges add natural sweetness and a different texture that complements the honey glaze perfectly.

FAQs

Honey Pepper Chicken Mac and Cheese

Tender chicken glazed in sweet honey and bold pepper, paired with creamy, rich mac and cheese. The perfect balance of sweet, spicy, and creamy comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder divided
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper adjust to taste
• 1/2 teaspoon salt plus more for pasta water
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon butter for glaze
• 2 cups elbow macaroni
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter for roux
• 2 tablespoons all-purpose flour
• 1 teaspoon ground mustard

Equipment

• large skillet
• Large pot for pasta
• Large saucepan
• whisk
• Measuring cups and spoons

Method

 

1. If chicken breasts are thick, pound them between plastic wrap to an even thickness of about 3/4 inch for uniform cooking.
2. Combine black pepper, smoked paprika, 1/2 teaspoon garlic powder, onion powder, cayenne pepper, and 1/2 teaspoon salt in a small bowl. Rub spice mixture all over both sides of chicken breasts.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook for 6 to 7 minutes per side until golden and internal temperature reaches 165°F. Remove to a plate to rest.
4. In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom.
5. Bring glaze to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.
6. Stir in 1 tablespoon butter until melted. Return chicken to skillet and spoon glaze over it several times to coat well.
7. For mac and cheese, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain well.
8. In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, to create a golden roux.
9. Slowly pour in milk while whisking constantly to prevent lumps. Continue whisking and cooking for 4 to 5 minutes until mixture thickens noticeably.
10. Reduce heat to low. Add shredded cheddar and mozzarella cheeses, stirring until melted completely and sauce is smooth and glossy.
11. Stir in ground mustard, remaining 1/2 teaspoon garlic powder, salt, and black pepper to taste. Adjust seasoning as needed.
12. Add cooked macaroni to cheese sauce and fold gently until every piece is well coated. If sauce is too thick, thin with a splash of milk.
13. Slice glazed chicken and serve alongside or on top of creamy mac and cheese. Garnish with fresh parsley if desired.

Notes

Pound chicken to even thickness for uniform cooking. Adjust cayenne pepper for desired heat level. Add cheese over low heat to prevent graininess. Use freshly shredded cheese for smoothest sauce. Let glaze reduce to syrupy consistency for best coating. Store chicken and mac and cheese separately for best results. Add splash of milk when reheating mac and cheese to restore creamy texture.