Creamy Honey Pepper Chicken Mac

This creamy honey pepper chicken mac and cheese combines the comfort of classic mac and cheese with the unexpected sweetness of honey and kick of black pepper. The result is a uniquely balanced dish that satisfies both sweet and savory cravings in one delicious bowl.

I created this recipe when my kids were going through a picky eating phase. The familiar mac and cheese base made them willing to try it, while the honey pepper chicken elements kept the adults at the table happy too. Now it's requested at least twice a month.

Ingredients

• Elbow macaroni: forms the base of this dish providing the perfect shape for holding onto the creamy sauce
• Butter and flour: create the roux that thickens our sauce look for unsalted butter to control the saltiness
• Milk: gives our sauce its creamy texture whole milk produces the richest result
• Cheddar cheese: brings that classic sharp flavor choose a medium or sharp variety for best flavor
• Mozzarella cheese: adds stretch and mild creaminess always grate your own for better melting
• Cream cheese: contributes velvety richness and helps prevent the sauce from breaking
• Honey: adds unexpected sweetness that balances the pepper choose a good quality local honey if possible
• Black pepper: provides the signature flavor use freshly ground for maximum impact
• Garlic powder: gives depth without overpowering make sure yours is fresh and not clumped
• Cooked chicken breast: adds protein and substance rotisserie chicken works perfectly here
• Salt: enhances all the flavors diamond crystal kosher salt is my preference
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Cook the pasta.

Boil the elbow macaroni in generously salted water until just al dente usually a minute less than package directions suggest. The pasta will continue cooking slightly when added to the sauce so slightly undercooking prevents mushiness. Reserve a half cup of pasta water before draining in case you need to adjust sauce consistency later.

Create the roux.

Melt butter in a large heavy bottomed skillet over medium heat until foaming subsides. Sprinkle the flour evenly over the melted butter and whisk continuously for a full minute. This cooking process eliminates the raw flour taste and creates the foundation for our sauce. The mixture should look like wet sand and smell slightly nutty.

Develop the sauce.

Pour the milk into the roux very slowly while whisking constantly to prevent lumps from forming. Continue whisking until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon about 3 to 5 minutes. Patience is key here as rushing can lead to a lumpy sauce.

Add the cheeses.

Reduce heat to low and add the cheddar mozzarella and cream cheese in small handfuls stirring between additions to ensure smooth melting. The sauce should be glossy and silky with no visible cheese particles. If it seems too thick add a splash of the reserved pasta water.

Season the sauce.

Stir in the honey black pepper garlic powder and salt. The honey will initially make the sauce slightly looser but it will thicken again as it continues to cook. Taste and adjust seasonings remembering that the pasta will dilute the flavors slightly.

Incorporate the chicken.

Fold in the diced cooked chicken and allow it to warm through in the sauce for about 2 minutes. This step infuses the chicken with the honey pepper flavors and ensures everything is heated evenly.

Combine with pasta.

Add the drained pasta to the sauce and gently fold until every piece is thoroughly coated. If the mixture seems too thick add a small amount of reserved pasta water. If too thin continue cooking for a few more minutes to thicken.

Finish and serve.

Transfer to serving bowls and finish with an extra crack of fresh black pepper and a sprinkle of chopped parsley if desired. The contrast of the bright herbs against the creamy sauce makes for an appealing presentation.

Save This

The honey is truly the secret ingredient here. I discovered it by accident when I ran out of sugar for a different recipe and took a chance. The subtle floral notes it adds to the sauce create a complexity that people can never quite place but always love. My daughter now insists that all mac and cheese needs honey.

Storage and Reheating

This mac and cheese stays good in the refrigerator for up to 4 days in an airtight container. The sauce will thicken considerably when cold which is completely normal. When reheating add a splash of milk and stir frequently to restore the creamy consistency. Microwave in 30second intervals stirring between each or gently reheat on the stovetop over medium low heat. Avoid high heat which can cause the sauce to separate.

Variations to Try

This recipe is incredibly versatile and can be adapted in numerous ways. For a spicier version add a teaspoon of hot sauce or red pepper flakes. Smoked paprika gives a wonderful depth of flavor that complements the honey beautifully. For a more decadent version substitute half the milk with heavy cream. You can also swap the chicken for crispy bacon caramelized ham or even roasted vegetables for a different protein option.

Make It a Complete Meal

While this dish is satisfying on its own adding a simple side can create a more rounded meal. A crisp green salad with vinaigrette provides a refreshing contrast to the rich mac and cheese. Roasted broccoli or green beans offer nutritional balance and textural variety. For a true comfort food experience serve with buttery garlic bread to soak up every last bit of the honey pepper sauce.

Common Queries

→ Can I use other types of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like penne or shells for a similar result.

→ What kind of chicken works best?

Cooked, diced chicken breast is ideal, but leftover rotisserie or thigh meat can add extra flavor and juiciness.

→ Can I prepare this dish ahead of time?

You can assemble the dish ahead and reheat gently; add a splash of milk to keep the sauce creamy.

→ Is the honey flavor very strong?

The honey adds a subtle sweetness that balances the pepper and cheese, without overpowering the dish.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days and reheat as needed.

→ Can I make this without garlic powder?

Absolutely! Omit the garlic powder or replace it with finely minced fresh garlic if desired for a different touch.