If you’re craving ultimate comfort with a playful twist, this Honey Pepper Chicken Mac and Cheese is about to become your new obsession. Creamy, cheesy pasta swirled with juicy chicken, a drizzle of sweet honey, and the bold bite of cracked black pepper—it’s everything you love about mac and cheese, but with an unforgettable flavor upgrade. Whether you’re making it for a cozy weeknight dinner or impressing your friends at a potluck, this dish brings together sweet, savory, and just the right amount of heat for a meal that always disappears fast!

Honey Pepper Chicken Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Honey Pepper Chicken Mac and Cheese lies in its everyday ingredients, each one playing a crucial role in creating that perfect combo of creaminess, flavor, and color. Here’s what you’ll need, along with tips to make every bite count:

Elbow macaroni (12 ounces): The classic shape holds onto the cheesy sauce like a dream—shells or other small pasta work, too!
Unsalted butter (2 tablespoons): The base of a rich, silky roux and the first step to luscious cheese sauce.
All-purpose flour (2 tablespoons): Whisked with butter to thicken the sauce without any lumps.
Whole milk (2 cups): Adds body and creaminess, making the sauce just rich enough.
Heavy cream (1 cup): For that over-the-top, velvety texture you crave in great mac and cheese.
Shredded sharp cheddar cheese (1 1/2 cups): The bold, tangy flavor backbone of this dish.
Shredded mozzarella cheese (1/2 cup): Melts beautifully and gives fantastic stretch.
Grated Parmesan cheese (1/2 cup): Adds depth, saltiness, and a hint of nutty flavor.
Cooked chicken breast, diced or shredded (2 cups): Rotisserie or leftover chicken works perfectly and soaks up all those flavors.
Honey (2 tablespoons): The sweet star that balances out all the cheesy, peppery notes.
Freshly cracked black pepper (1 teaspoon, plus more to taste): Adds a punchy kick and ties the whole thing together.
Smoked paprika (1/2 teaspoon): Gives a subtle warmth and gorgeous color.
Salt to taste: Enhances every flavor—taste as you go for the perfect balance.
Chopped parsley (for garnish, optional): A fresh pop of color and herbiness to finish things off.

How to Make Honey Pepper Chicken Mac and Cheese

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil, then add your elbow macaroni and cook until it’s just al dente—tender but still with a little bite. Drain well and set aside. This way, the noodles soak up all the amazing cheesy sauce later instead of getting mushy.

Step 2: Make the Cheese Sauce

In a large saucepan over medium heat, melt the butter until it’s foamy but not browned. Whisk in the flour and let it bubble for about a minute to cook out any raw flavor—this forms the roux, which is key for a silky-smooth sauce. Gradually add the milk and cream, whisking constantly, until the mixture is totally smooth and just beginning to thicken, about 3 to 5 minutes.

Step 3: Add the Cheeses

Reduce the heat to low, then slowly stir in the shredded cheddar, mozzarella, and Parmesan. Keep stirring gently until everything’s melted and the sauce is creamy and luscious. If you want to taste-test at this stage, I won’t judge!

Step 4: Flavor It Up

Now it’s time for the signature twist—add in the diced or shredded chicken, drizzle in the honey, crack in that black pepper, sprinkle the smoked paprika, and add salt to taste. Give it a good stir so the sweet, spicy, and smoky notes get evenly distributed throughout the sauce.

Step 5: Bring It All Together

Add the cooked macaroni right into the sauce, tossing gently to coat every noodle in all that cheesy, peppery, honey-kissed goodness. Let it simmer for another 2 to 3 minutes until everything is piping hot and beautifully melded together.

Step 6: Finish and Serve

Spoon your Honey Pepper Chicken Mac and Cheese into bowls, top with a sprinkle of fresh parsley and a few extra cracks of black pepper. Dive in while it’s still warm and gooey—the aroma alone is irresistible!

How to Serve Honey Pepper Chicken Mac and Cheese

Garnishes

For the perfect finishing touch, a scattering of chopped fresh parsley brings a burst of color and a little freshness. Extra black pepper on top is a must for that signature kick, and if you want to go all out, a sprinkle of crispy bacon or golden toasted breadcrumbs adds even more texture and flavor.

Side Dishes

Since Honey Pepper Chicken Mac and Cheese is rich and comforting, pair it with lighter sides to keep things balanced. A crisp green salad with a zesty vinaigrette, sautéed green beans, or simple roasted broccoli are all great choices that complement the creamy, cheesy main event.

Creative Ways to Present

If you’re serving guests, try baking the finished mac and cheese in individual ramekins with a breadcrumb topping, or spoon it into a hollowed-out bread bowl for extra wow factor. Leftovers also make amazing stuffed peppers or are deliciously unexpected as a filling for a lunchtime wrap—get creative and make it your own!

Make Ahead and Storage

Storing Leftovers

Let any leftover Honey Pepper Chicken Mac and Cheese cool to room temperature before transferring to an airtight container. It will keep beautifully in the fridge for up to 3 days, making it perfect for easy lunches or quick dinners later in the week.

Freezing

If you want to save some for the future, portion the cooled mac and cheese into freezer-safe containers. It freezes well for up to 2 months. Just know that the sauce may be a bit thicker after thawing, but it’s still absolutely delicious.

Reheating

For best results, reheat leftovers gently on the stovetop or in the microwave, stirring in a splash of milk or cream to bring back the creamy texture. If you’re reheating from frozen, thaw overnight in the fridge first, then warm through and enjoy all over again.

FAQs

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a huge time-saver and adds extra flavor. Just shred or dice it and stir it in as directed—Honey Pepper Chicken Mac and Cheese is all about easy comfort.

Is there a way to make this less rich?

If you want to lighten it up a bit, swap the heavy cream for more milk, or use half-and-half. You’ll still get plenty of creaminess without it being quite as decadent.

Can I make Honey Pepper Chicken Mac and Cheese ahead of time?

You sure can! Prepare everything up to the point of baking (if you want a crispy topping), then refrigerate. When you’re ready to eat, just bake at 375°F until hot and bubbly.

What can I substitute for smoked paprika?

If you don’t have smoked paprika, regular paprika works in a pinch, or try a dash of cayenne for heat, or a little chili powder for a different smoky note.

Will this work with gluten-free pasta?

Yes! Just use your favorite gluten-free elbow macaroni and a gluten-free flour blend for the roux. The rest of the recipe stays exactly the same, so everyone can enjoy Honey Pepper Chicken Mac and Cheese.

Final Thoughts

If comfort food with a twist is your love language, you’re going to adore Honey Pepper Chicken Mac and Cheese. It’s cozy, crave-worthy, and just the right amount of unexpected—give it a try and watch it become the most-requested meal in your kitchen!

Honey Pepper Chicken Mac and Cheese Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Honey Pepper Chicken Mac and Cheese is a creamy, comforting dish that perfectly blends savory sharp cheddar with tender chicken, subtly sweet honey, and a peppery kick. This easy-to-make stovetop meal offers a delightful balance of flavors, making it a perfect weeknight dinner for the whole family.

Ingredients

Scale

Pasta

12 ounces elbow macaroni

Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Protein and Flavoring

2 cups cooked chicken breast (diced or shredded)
2 tablespoons honey
1 teaspoon freshly cracked black pepper (plus more to taste)
1/2 teaspoon smoked paprika
Salt to taste

Garnish

Chopped parsley (optional)

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Instructions

Cook the pasta: Prepare the elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside, ensuring it doesn’t overcook.
Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth roux, which will help thicken your sauce.
Add dairy and thicken sauce: Gradually pour in the whole milk and heavy cream while whisking constantly. Continue stirring for 3 to 5 minutes until the mixture is smooth and starts to thicken.
Incorporate cheeses: Reduce the heat to low and add the sharp cheddar, mozzarella, and Parmesan cheeses. Stir consistently until all cheese is melted and the sauce becomes creamy.
Add chicken and seasoning: Stir in the cooked chicken, honey, freshly cracked black pepper, smoked paprika, and salt to your taste. Mix thoroughly to combine all the flavors.
Combine pasta and sauce: Add the cooked macaroni to the sauce and toss well to coat the pasta evenly with the cheesy chicken mixture.
Heat through: Cook everything together for another 2 to 3 minutes on low heat until heated through completely.
Garnish and serve: Sprinkle chopped parsley and extra cracked black pepper on top before serving to add freshness and a little extra spice.

Notes

For enhanced flavor, use grilled or blackened chicken instead of plain cooked chicken.
Add cooked bacon or sautéed onions for a tasty variation.
This dish can be baked: top with breadcrumbs and bake at 375°F (190°C) for 15 minutes until golden and crispy.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American