Honey Pepper Chicken Mac Cheese

This hearty Creamy Honey Pepper Chicken Mac and Cheese Delight has been my comfort food secret weapon for years. The perfect balance of sweet honey and spicy black pepper transforms ordinary mac and cheese into something truly special that both adults and kids can't resist.

I first created this dish during a particularly chaotic weeknight when I needed something quick but satisfying. What started as a creative solution to use leftover chicken has become our most requested family dinner, especially on cold evenings when we need something comforting.

Ingredients

• 2 cups uncooked elbow macaroni: for the perfect sauce to pasta ratio
• 2 tablespoons olive oil: to prevent the chicken from sticking
• 2 cups cooked chicken breast: adds lean protein and substance
• 2 tablespoons unsalted butter: creates the base for a silky roux
• 2 tablespoons all purpose flour: essential for thickening without clumping
• 2 cups milk: whole milk creates the richest sauce but 2% works well too
• 4 ounces cream cheese: the secret ingredient for incredible creaminess
• 1½ cups shredded sharp cheddar cheese: freshly grated melts better than pre shredded
• 2 tablespoons honey: adds surprising warmth and subtle sweetness
• 1 teaspoon freshly ground black pepper: freshly ground provides much more flavor
• ½ teaspoon garlic powder: adds depth without overwhelming fresh garlic bite
• ½ teaspoon onion powder: provides savory notes without texture
• ½ teaspoon salt: adjust based on the saltiness of your cheese
• 2 tablespoons chopped fresh parsley: optional but adds fresh color contrast

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil before adding your macaroni. Cook according to package instructions until al dente usually 7 to 8 minutes. Stir occasionally to prevent the pasta from sticking together. When done drain but do not rinse as the starch helps the sauce adhere better to each piece.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Add your diced cooked chicken creating an even layer for uniform cooking. Drizzle honey directly over the chicken pieces and sprinkle with freshly ground black pepper. Stir continuously for 3 to 4 minutes allowing the honey to caramelize slightly around the edges of the chicken creating little pockets of sweet and spicy goodness. The chicken should develop a light golden color. Remove from pan and set aside.

Prepare the Cheese Sauce Base:

Using the same skillet with all those flavorful bits from the chicken melt the butter over medium heat until foamy. Sprinkle the flour evenly across the melted butter and whisk continuously for 1 to 2 minutes. This cooking time is crucial for eliminating any raw flour taste while creating a smooth paste called a roux. The mixture should smell slightly nutty and take on a light golden color.

Add the Milk:

With one hand whisking constantly use your other hand to slowly stream the milk into the roux. This gradual addition prevents lumps from forming. Continue whisking for 3 to 4 minutes as the mixture begins to thicken. You should feel slight resistance against your whisk as the sauce develops body. The consistency should coat the back of a spoon when ready.

Make It Creamy:

Reduce heat to low and add cream cheese in small pieces for easier melting. Stir continuously until completely incorporated with no visible white streaks. The sauce will transform from somewhat thin to luxuriously silky and velvety. This step takes patience about 2 to 3 minutes of constant stirring for the perfect texture.

Add the Cheddar and Seasoning:

Add shredded cheddar in small handfuls rather than all at once allowing each addition to melt completely before adding more. This prevents the sauce from becoming grainy. Once cheese is fully melted add garlic powder onion powder and salt. Stir thoroughly to distribute the seasonings evenly throughout the sauce. The mixture should now be glossy and smooth.

Combine Everything:

Return the honey pepper chicken to the skillet folding it gently into the cheese sauce. Ensure each piece gets coated in the creamy goodness. Add the drained pasta and use a silicone spatula to fold everything together carefully avoiding breaking the pasta while ensuring even distribution of chicken and sauce.

Let It Simmer:

Allow everything to simmer on low heat for 2 to 3 minutes without stirring too much. This resting period lets the pasta absorb some sauce and allows all flavors to meld together. You might notice the sauce thickening slightly which is perfect for coating each bite.

Serve:

Transfer to a serving dish or individual bowls while still hot. If using parsley sprinkle it over the top just before serving for the freshest flavor and brightest color. Serve immediately while the sauce is at its creamiest.

Save

The honey is truly the magical ingredient in this recipe. I discovered its power by accident when I ran out of sugar for a different recipe. That sweet note balances the sharp cheddar and peppery bite in a way that makes everyone ask for the secret ingredient. My husband was initially skeptical about honey in mac and cheese but now requests this dish at least twice a month.

Recipe FAQs

→ Can I use pre-cooked rotisserie chicken for this dish?

Absolutely! Rotisserie chicken works wonderfully in this dish and can be a great time-saver. Simply remove the skin, shred or dice the meat, and follow the recipe as directed. The rotisserie flavor adds an extra dimension to the dish.

→ What's the best type of cheese to use for the creamiest sauce?

Sharp cheddar provides the best flavor, but for maximum creaminess, a combination of cheeses works best. The cream cheese adds silkiness, while cheddar brings flavor. You could also incorporate some Gruyère, Monterey Jack, or even a touch of Parmesan for depth.

→ How can I make this dish ahead of time?

Prepare the dish completely, transfer to a baking dish, let cool, and refrigerate (up to 2 days). When ready to serve, cover with foil and bake at 350°F for about 20 minutes. Remove foil, sprinkle with a little extra cheese if desired, and bake 5-10 minutes more until bubbly.

→ Can I add vegetables to make this a more complete meal?

Definitely! Broccoli, peas, spinach, or roasted bell peppers make excellent additions. For firmer vegetables like broccoli, blanch them before adding. For leafy greens like spinach, simply fold them in during the final step, letting the residual heat wilt them.

→ Is there a way to make this dish spicier?

Yes, you can increase the heat by adding red pepper flakes, cayenne pepper, or even a dash of hot sauce to the cheese sauce. Another option is to use pepper jack cheese in place of some of the cheddar for a more consistent heat throughout the dish.

→ How do I prevent the sauce from becoming grainy?

To avoid a grainy sauce, make sure to use room temperature cream cheese and add the cheddar gradually over low heat. Always grate your own cheese rather than using pre-shredded, as packaged shredded cheese contains anti-caking agents that can affect the texture of your sauce.