I just made a Creamy Honey Pepper Chicken Mac and Cheese so good it rewrites what Dinner Recipes Mac And Cheese can be, and you have to scroll to believe it.

Jump to Recipe

I am low-key obsessed with Creamy Honey Pepper Chicken Mac and Cheese Delight. I love how the sticky honey and punchy black pepper cling to tender 1 pound boneless skinless chicken breasts, cut into bite sized pieces, while the cheese sauce gets ridiculously melty.

This isn’t fancy. It’s my go-to Easy Dinner Recipe Chicken and also one of my favorite Dinner Recipes Mac And Cheese when I need something that actually satisfies.

Gooey, salty, sweet, a little crunchy if you want breadcrumb top. Totally addictive.

I eat it messy, and I never apologize. No regrets.

Bring me seconds every time.

Ingredients

Print Recipe (No Advertisments)

Elbow macaroni, the cozy carb backbone.
Chicken pieces, protein that soaks up sauce.
Kosher salt, it makes everything sing.
Fresh black pepper, bright kick and warmth.
Crushed red pepper, basically adds spicy pops.
Olive oil, it browns chicken nicely.
Unsalted butter, rich mouthfeel and gloss.
All purpose flour, thickens the creamy sauce.
Whole milk, keeps the sauce smooth and light.
Heavy cream, makes things luxuriously creamy.
Cream cheese, tangy creaminess that clings.
Sharp cheddar, bold cheesy backbone of flavor.
Monterey Jack, melty mild stretchiness you’ll love.
Parmesan, salty umami finish on top.
Honey, plus a sweet counterpoint to pepper.
Dijon mustard, little zip and depth.
Garlic, it’s aromatic and savory glue.
Yellow onion, sweet base that browns nicely.
Panko breadcrumbs, crunchy topping if you want.
Fresh parsley, bright herb pop for garnish.

Ingredient Quantities

1 pound elbow macaroni

1 pound boneless skinless chicken breasts, cut into bite sized pieces

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus extra for finishing

1/2 teaspoon crushed red pepper flakes (optional, for heat)

2 tablespoons olive oil

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack or mozzarella, shredded

1/4 cup grated Parmesan cheese

3 tablespoons honey

1 tablespoon Dijon mustard

2 cloves garlic, minced (or 1/2 teaspoon garlic powder)

1 small yellow onion, finely chopped

1/2 cup panko breadcrumbs (optional, for topping)

2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375F and bring a big pot of salted water to a boil for the macaroni. Cook 1 pound elbow macaroni until just shy of al dente, drain and set aside.

2. While pasta cooks, season 1 pound bite sized chicken with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if you want heat. Heat 2 tablespoons olive oil in a large skillet over medium high and brown the chicken until cooked through, about 5 to 7 minutes. Remove chicken and set aside.

3. In the same skillet lower heat to medium, add 3 tablespoons unsalted butter and the chopped small yellow onion. Sauté until softened, about 4 minutes, then add 2 cloves minced garlic and cook 30 seconds more until fragrant.

4. Sprinkle 3 tablespoons all purpose flour over the onion mixture and stir to make a roux, cooking for about 1 minute so the raw flour taste cooks off. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, scraping up browned bits, until smooth and slightly thickened.

5. Turn heat to low and stir in 4 ounces softened cream cheese until melted and smooth. Add 2 cups shredded sharp cheddar, 1 cup Monterey Jack or mozzarella, and 1/4 cup grated Parmesan, stirring until the cheese is melted and the sauce is creamy. Season with a touch more salt if needed.

6. Whisk in 3 tablespoons honey and 1 tablespoon Dijon mustard into the cheese sauce, taste and add extra freshly ground black pepper for a punch. If sauce is too thick, splash in a bit more milk.

7. Combine the cooked macaroni and seared chicken into the sauce right in the skillet or in a big mixing bowl so everything gets coated. Transfer to a buttered 9×13 or similar baking dish.

8. If you want a crunchy top, mix 1/2 cup panko breadcrumbs with a tablespoon of melted butter and a pinch of salt, then sprinkle evenly over the pasta. Otherwise just top with a little extra shredded cheese and black pepper.

9. Bake in the preheated 375F oven until bubbly and golden on top, about 15 to 20 minutes. For extra crispness, put under the broiler for 1 to 2 minutes but watch it close, it burns fast.

10. Let rest 5 minutes, sprinkle 2 tablespoons chopped fresh parsley and a few extra cracks of black pepper before serving. Tip: make ahead and refrigerate, then add 5 to 10 minutes to bake time when reheating so it’s warmed through.

Equipment Needed

1. Big pot for boiling the macaroni
2. Colander to drain pasta
3. Large skillet (oven safe if you want)
4. 9×13 baking dish, buttered
5. Whisk and wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Sharp knife and cutting board
8. Box grater or bagged shredded cheese (if not pre-shredded)
9. Mixing bowl (for tossing pasta and chicken if needed)
10. Oven mitts or potholders

FAQ

Can I use a different pasta than elbow macaroni? Yes, penne, cavatappi or shells all work great; just watch the cook time and pick one that holds sauce well, and drain when it's just shy of done so it finishes cooking in the sauce.

What can I substitute for whole milk or heavy cream? You can swap whole milk for 2% and use all heavy cream or half-and-half to replace heavy cream, but the sauce will be slightly less rich; for a lighter version use all milk and reduce cream cheese a bit.

How do I keep the chicken juicy and not rubbery? Don't overcook the bite sized pieces – sear them in the hot oil just until browned and cooked through, about 4 to 6 minutes depending on size; remove them from the pan while you make the sauce and add them back at the end so they dont overcook.

Can I make this ahead or freeze it? You can make it a day ahead and store in the fridge; reheat covered with a splash of milk to loosen the sauce. Freezing is okay but texture will change a bit; thaw overnight then reheat gently and stir in extra cream or milk.

How do I make the topping extra crunchy? Toss panko with a little melted butter and sprinkle over the top, then broil 1 to 2 minutes until golden – watch it closely so it doesnt burn.

It's too sweet from the honey, how do I fix it? Add a pinch more kosher salt, a squeeze of lemon or an extra tablespoon of Dijon mustard to balance sweetness; stir and taste as you go.

Creamy Honey Pepper Chicken Mac And Cheese Delight Recipe Substitutions and Variations

Elbow macaroni
- Penne or rotini, they hold sauce well so nothing gets soggy
- Whole wheat or chickpea pasta, for added fiber and a nuttier taste
- Small shells, great for trapping cheesy sauce in the little cups
Boneless skinless chicken breasts
- Thighs, more forgiving and juicier if you overcook them a bit
- Rotisserie chicken, shredded for a quick shortcut
- Turkey breast pieces, similar texture and flavor
Whole milk / heavy cream
- Half and half, still creamy but lighter
- Milk plus a spoon of butter, if you need the fat without heavy cream
- Evaporated milk, gives richness when you dont have cream
Sharp cheddar cheese
- Colby Jack, milder and melts super smooth
- Gruyere or fontina, for a nuttier, more sophisticated flavor
- Extra Monterey Jack or mozzarella, if you want a gooier melt

Pro Tips

1. Salt the pasta water heavily so the macaroni actually tastes like something, and undercook the pasta by about 1 minute since it will keep cooking in the oven. If you overcook it now the casserole gets mushy.

2. Don’t crowd the chicken in the pan when searing. Give pieces space so they brown instead of steam. Browned bits left in the pan also add big flavor to the sauce, so scrape them in when you add the milk.

3. If your cheese sauce seems grainy or oily, pull it off the heat and stir in a splash of warm milk or cream to smooth it out. Adding the cheeses low and slow and keeping the heat gentle helps prevent separation.

4. For a crunchy topping that won’t go soggy, toss the panko with melted butter and a pinch of salt just before baking, and add it halfway through the bake if your dish heats unevenly. Leftovers reheat better if you add a little extra milk and cover with foil for the first few minutes.

Creamy Honey Pepper Chicken Mac And Cheese Delight Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Creamy Honey Pepper Chicken Mac and Cheese so good it rewrites what Dinner Recipes Mac And Cheese can be, and you have to scroll to believe it.

Servings

servings

Calories

790

kcal

Equipment: 1. Big pot for boiling the macaroni
2. Colander to drain pasta
3. Large skillet (oven safe if you want)
4. 9×13 baking dish, buttered
5. Whisk and wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Sharp knife and cutting board
8. Box grater or bagged shredded cheese (if not pre-shredded)
9. Mixing bowl (for tossing pasta and chicken if needed)
10. Oven mitts or potholders

Ingredients

1 pound elbow macaroni
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus extra for finishing
1/2 teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1 cup heavy cream
4 ounces cream cheese, softened
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack or mozzarella, shredded
1/4 cup grated Parmesan cheese
3 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 small yellow onion, finely chopped
1/2 cup panko breadcrumbs (optional, for topping)
2 tablespoons chopped fresh parsley for garnish

Directions

Preheat oven to 375F and bring a big pot of salted water to a boil for the macaroni. Cook 1 pound elbow macaroni until just shy of al dente, drain and set aside.
While pasta cooks, season 1 pound bite sized chicken with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if you want heat. Heat 2 tablespoons olive oil in a large skillet over medium high and brown the chicken until cooked through, about 5 to 7 minutes. Remove chicken and set aside.
In the same skillet lower heat to medium, add 3 tablespoons unsalted butter and the chopped small yellow onion. Sauté until softened, about 4 minutes, then add 2 cloves minced garlic and cook 30 seconds more until fragrant.
Sprinkle 3 tablespoons all purpose flour over the onion mixture and stir to make a roux, cooking for about 1 minute so the raw flour taste cooks off. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, scraping up browned bits, until smooth and slightly thickened.
Turn heat to low and stir in 4 ounces softened cream cheese until melted and smooth. Add 2 cups shredded sharp cheddar, 1 cup Monterey Jack or mozzarella, and 1/4 cup grated Parmesan, stirring until the cheese is melted and the sauce is creamy. Season with a touch more salt if needed.
Whisk in 3 tablespoons honey and 1 tablespoon Dijon mustard into the cheese sauce, taste and add extra freshly ground black pepper for a punch. If sauce is too thick, splash in a bit more milk.
Combine the cooked macaroni and seared chicken into the sauce right in the skillet or in a big mixing bowl so everything gets coated. Transfer to a buttered 9×13 or similar baking dish.
If you want a crunchy top, mix 1/2 cup panko breadcrumbs with a tablespoon of melted butter and a pinch of salt, then sprinkle evenly over the pasta. Otherwise just top with a little extra shredded cheese and black pepper.
Bake in the preheated 375F oven until bubbly and golden on top, about 15 to 20 minutes. For extra crispness, put under the broiler for 1 to 2 minutes but watch it close, it burns fast.
Let rest 5 minutes, sprinkle 2 tablespoons chopped fresh parsley and a few extra cracks of black pepper before serving. Tip: make ahead and refrigerate, then add 5 to 10 minutes to bake time when reheating so it’s warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.