Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight combines tender, crispy fried chicken coated in a sweet and spicy honey pepper glaze with classic creamy macaroni and cheese. Perfectly balanced with sharp cheddar and gooey mozzarella, this comforting dish is a flavorful twist on a beloved classic that serves six.
Ingredients
Scale
Pasta and Cheese Sauce
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Chicken and Coating
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Honey Pepper Glaze
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Soak the chicken: Place the bite-sized chicken pieces into a bowl and cover them with buttermilk. Let them soak for at least 20 minutes to tenderize and infuse flavor.
- Prepare the coating and fry the chicken: In a separate bowl, combine 1 cup flour, paprika, salt, and black pepper. Dredge the soaked chicken pieces in the seasoned flour mixture, ensuring an even coating. Heat vegetable oil in a frying pan over medium-high heat and fry the chicken until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
- Make the honey pepper glaze: In a small saucepan, combine honey, soy sauce, and cracked black pepper. Bring to a simmer over low heat, stirring occasionally, until lightly thickened. Optionally add red pepper flakes for extra heat. Remove from heat and set aside.
- Cook the macaroni: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the cheese sauce: In a saucepan over medium heat, melt butter. Whisk in flour to create a roux and cook for about 1-2 minutes without browning. Gradually whisk in whole milk and heavy cream, stirring constantly until the mixture thickens. Lower heat and add shredded cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Combine and serve: Mix the cooked macaroni into the cheese sauce until fully coated. Transfer to a serving dish, top with the fried chicken pieces and generously drizzle with the honey pepper glaze. Serve immediately for a creamy, crunchy, and sweet-spicy delight.
Notes
- Buttermilk soak helps tenderize the chicken and keeps it juicy.
- Ensure oil is hot enough before frying for crispy coating without absorbing excess oil.
- Adjust the red pepper flakes in the glaze according to your preferred spice level.
- For a lighter version, use reduced-fat milk and cheese, though the dish will be less creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain texture.
