Creamy Honey Pepper Chicken Mac and Cheese is a delicious twist on a classic comfort food. This dish combines tender chicken pieces seasoned with a little honey and plenty of black pepper, all tossed into a velvety, cheesy macaroni. It’s smooth, flavorful, and perfect for those nights when you want something cozy with a bit of a kick.
I love making this recipe when I want to treat myself and my family to something special but easy to put together. The honey adds a subtle sweetness that balances the pepper’s spice, making every bite interesting and tasty. I always add a sprinkle of extra black pepper on top just before serving to give it a little extra punch.
One of my favorite ways to enjoy this mac and cheese is alongside a simple green salad or steamed veggies for some freshness. It also makes great leftovers because the flavors get even better as they settle. Whenever I make this dish, it quickly becomes everyone’s favorite, and I find myself wanting to make it again and again!
Key Ingredients & Substitutions
Elbow macaroni: This pasta shape holds sauce well and is classic for mac and cheese. If you can’t find elbows, use shells or cavatappi for a similar effect.
Chicken breast: I like using cooked chicken breast for tenderness and mild flavor. Rotisserie chicken or leftover chicken also work great if you want to save time.
Honey: Adds a sweet note that balances the pepper’s spice. If you prefer less sweetness, reduce the amount or swap for maple syrup or agave nectar.
Black pepper: Freshly cracked black pepper packs the most flavor here. Feel free to add more at the end for a stronger kick or substitute with white pepper for a milder taste.
Cheese: Cheddar brings classic sharpness while mozzarella adds creaminess and stretch. You can try Monterey Jack or Gouda if you want a different flavor profile.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce is the heart of this mac and cheese, and making it silky smooth can be tricky. Here’s how I do it:
- Start with a roux: Melt butter and whisk in flour, cooking for 1-2 minutes to avoid a raw flour taste.
- Add warm milk slowly while whisking constantly to prevent lumps and thicken the sauce evenly.
- Once thickened, reduce heat before adding cheese so it melts gently without clumping or separating.
- Stir cheese in gradually and off direct heat to keep the sauce smooth and creamy.
- Season with spices and salt last, tasting as you go to balance flavors perfectly.
These steps help create that luscious texture that coats the pasta beautifully and keeps every bite comforting.
Equipment You’ll Need
- Large pot – I use this to cook the pasta quickly and evenly.
- Skillet or frying pan – perfect for cooking the chicken and making the honey pepper glaze.
- Medium saucepan – for preparing the cheesy sauce, ensuring it’s smooth and thick.
- Whisk – helpful for stirring the roux and preventing lumps in the sauce.
- Measuring spoons and cups – to keep ingredients precise and consistent.
- Grater – for shredding cheddar and mozzarella cheese to ensure easy melting.
- Cooking spoon or spatula – for mixing everything together easily.
Flavor Variations & Add-Ins
- Upgrade the protein by adding cooked shrimp or bacon bits for extra flavor and texture.
- Try different cheeses like Monterey Jack, Gouda, or pepper jack for new tastes.
- Mix in sautéed vegetables such as spinach, bell peppers, or mushrooms for some freshness and nutrients.
- Add a pinch of smoked paprika or cayenne pepper to boost the smoky or spicy depth.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz elbow macaroni (about 2 cups)
- 2 cups cooked chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 1 tablespoon honey
- 1 teaspoon freshly cracked black pepper (plus extra for garnish)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk (warmed)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
For Garnish:
- Fresh parsley or chives, chopped
Time You’ll Need:
This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and satisfying meal you can enjoy any night.
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 al dente, following the package directions. Drain and set aside.
2. Prepare the Chicken:
While the pasta cooks, heat olive oil or 1 tablespoon butter in a skillet over medium heat. Add the chicken pieces and season with salt and freshly cracked black pepper. Cook the chicken until golden and cooked through, about 5 to 7 minutes. Then drizzle honey over the chicken, stir well to coat, and cook for another 1 to 2 minutes until the honey is slightly caramelized. Remove from heat and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt the 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes while whisking continuously, until the mixture is golden and bubbly but not browned. Gradually whisk in the warmed milk, continuing to whisk until the sauce thickens and becomes smooth, about 5 minutes. Stir in garlic powder, onion powder, and salt to taste.
4. Add Cheese and Combine:
Lower the heat to low and add the shredded cheddar and mozzarella cheeses. Stir until the cheese melts and the sauce is creamy. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly. Gently fold in most of the honey pepper chicken, reserving some to place on top later.
5. Serve and Garnish:
Transfer the mac and cheese to a serving skillet or dish. Top with the reserved chicken pieces. Garnish with extra cracked black pepper and chopped fresh parsley or chives. Serve immediately while it’s hot and creamy.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry before cooking to prevent extra moisture in the skillet.
Can I Substitute Different Cheeses?
Absolutely! While cheddar and mozzarella give a great balance of flavor and creaminess, you can try Monterey Jack, Gouda, or even pepper jack for a spicy twist. Just make sure to use good melting cheeses for the best sauce texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and cheese sauce ahead and refrigerate separately for up to 2 days. When ready to eat, reheat sauce gently and toss with freshly cooked pasta and chicken for the best texture.