Description
Honey Pepper Chicken Mac and Cheese is a rich, family-style baked pasta dinner with creamy cheddar-mozzarella-jack cheese sauce and tender chicken coated in a sweet honey and cracked black pepper glaze. Comforting, slightly sweet, and perfectly savory, it’s ideal for weeknights, potlucks, and cozy gatherings.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 1/3 cup honey
- 1 1/2 teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 2 tablespoons olive oil
- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup reserved pasta water (as needed)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Pat chicken dry. In a bowl, whisk honey, black pepper, garlic powder, smoked paprika, and 1/2 teaspoon salt. Reserve half the glaze for later brushing.
- Coat chicken with the remaining glaze.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and 165°F internal temperature.
- Brush reserved glaze over chicken during the last 2 minutes to caramelize. Remove chicken and rest 5–10 minutes, then slice or cube.
- Cook macaroni in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large pot or saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.
- Slowly whisk in milk, then whisk in heavy cream. Simmer 4–5 minutes until thick enough to coat a spoon.
- Reduce heat to medium-low. Stir in Dijon mustard and remaining 1/2 teaspoon salt. Add cheddar, mozzarella, and Monterey Jack in handfuls, stirring until melted and smooth.
- If sauce is too thick, add reserved pasta water a little at a time until creamy.
- Stir macaroni into the cheese sauce until fully coated. Fold in half the chicken pieces.
- Transfer mixture to the baking dish. Arrange remaining honey pepper chicken on top. Add a little extra cheese on top if desired.
- Bake uncovered 15–20 minutes until bubbly and lightly golden.
- Rest 5 minutes. Garnish with parsley and red pepper flakes if using, then serve.
Notes
- Freshly shredded cheese melts smoother than pre-shredded.
- Add a splash of milk when reheating to restore creaminess.
- Freeze before baking for best texture. Thaw overnight and bake with 10–15 extra minutes.
- For extra flavor, finish with a tiny drizzle of honey and fresh cracked pepper before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 135 mg