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Creamy Honey Pepper Chicken Mac and Cheese Delight

The ultimate comfort food: a rich, homemade mac and cheese with a heavy, gooey consistency, topped with crispy, sweet, and spicy honey pepper chicken.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food, Fusion
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Honey Pepper Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breast cut into 1-inch pieces
  • 1 cup All-Purpose Flour
  • 0.5 cup Cornstarch
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 2 large Eggs beaten
  • Vegetable Oil for frying
Honey Pepper Glaze
  • 0.5 cup Honey
  • 0.25 cup Hot Sauce e.g., Sriracha or Frank's RedHot
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Unsalted Butter
  • 1 tsp Coarsely Ground Black Pepper
Mac and Cheese
  • 1 lb Elbow Macaroni
  • 0.5 cup Unsalted Butter 1 stick
  • 0.5 cup All-Purpose Flour
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 4 oz Cream Cheese softened
  • 16 oz Sharp Cheddar Cheese shredded from block
  • 8 oz Gruyère or Smoked Gouda Cheese shredded from block
  • 1 tsp Garlic Powder
  • 0.5 tsp Paprika

Equipment

  • Large Pot or Dutch Oven (for sauce)
  • Heavy-bottomed Pot (for frying)
  • 9x13 Baking Dish (optional)

Method
 

  1. Cook elbow macaroni al dente; drain and set aside. Preheat oven to 375°F (190°C) if baking.
  2. Prep chicken: Mix flour, cornstarch, and spices. Dip chicken in beaten egg, then dredge in flour mixture.
  3. Fry chicken in 350°F (175°C) oil for 4-6 minutes until golden and crispy. Drain on a wire rack.
  4. Make glaze: In a saucepan, simmer honey, hot sauce, soy sauce, butter, and pepper for 2-3 minutes until thickened to a heavy, gooey consistency. Toss with crispy chicken.
  5. Make cheese sauce: In a large pot, melt 1/2 cup butter, whisk in 1/2 cup flour, and cook for 2 minutes. Slowly whisk in milk and heavy cream. Cook, whisking, until thick.
  6. Reduce heat to low. Whisk in softened cream cheese. Add shredded cheeses in handfuls, stirring until melted. Do not boil. Stir in garlic powder and paprika.
  7. Combine sauce and cooked macaroni. Serve in bowls, topped generously with the Honey Pepper Chicken.
  8. Optional Bake: Pour mac and cheese into a 9x13 dish, top with extra cheese, and bake 20 minutes. Top with chicken before serving.

Notes

Shred your own cheese for the smoothest sauce. Do not overcook the pasta. Do not boil the cheese sauce. Toss chicken in the gooey glaze just before serving to maintain crispness.