Creamy Honey Pepper Chicken Mac and Cheese is a comforting and delicious twist on the classic mac and cheese we all love. This dish combines tender chicken pieces with a smooth, cheesy sauce that’s sweetened just right with honey and has a perfect little kick from freshly cracked black pepper. The pasta is cooked to a soft, satisfying bite, soaking up every bit of that rich, flavorful sauce.
I love making this when I want something that feels special but doesn’t take forever to prepare. The honey adds a gentle sweetness that balances out the pepper’s zing, making every bite a nice mix of flavors. Plus, the chicken adds some extra protein, so it feels like a complete meal that everyone at the table can enjoy.
My favorite way to serve this is straight from the pot, warm and gooey, maybe with a simple green salad on the side to lighten things up. It’s a great dish to share with family or friends when you want something cozy but a little different from regular mac and cheese. I always find that the honey and pepper combo surprises people in the best way!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta holds sauce well thanks to its shape. You can swap it for cavatappi or shells if you like—a similarly ridged pasta works best!
Cheeses: Sharp cheddar brings big flavor, mozzarella adds creaminess, and Parmesan gives a nice tang. You can try Gouda or Monterey Jack for a different twist.
Chicken: Using bite-sized pieces cooks quickly and mixes well. Rotisserie chicken is a great shortcut if you’re short on time.
Honey: Adds a subtle sweetness that balances the pepper. If you prefer less sweet, reduce the honey or swap for maple syrup.
Black Pepper & Red Pepper Flakes: Freshly cracked pepper is key for flavor punch. If you want less heat, cut back on crushed red pepper or omit it.
How Do I Get a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce starts with a roux—a mix of butter and flour—that thickens the milk evenly.
- Melt butter over medium heat and whisk in flour. Cook 1 minute to cook out raw flour taste.
- Slowly add milk while whisking constantly to avoid lumps. Keep whisking until thick.
- Lower heat before adding cheese so it melts gently without turning grainy.
- Stir cheese in a little at a time for smooth melting.
Take your time whisking and use medium to low heat. This helps the sauce stay creamy and silky, ready to coat your pasta perfectly!
Equipment You’ll Need
- Large pot – for boiling the pasta, I like a big one to prevent spilling.
- Skillet or frying pan – essential for cooking and crisping the chicken quickly.
- Saucepan – to make the cheese sauce, a deep one helps prevent splatters.
- Whisk – perfect for smooth sauces, mixes milk and flour evenly.
- Measuring spoons and cups – for accurate ingredient amounts, making cooking easier.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta for extra smokiness and a salty crunch.
- Swap chicken for cooked shrimp or Enjoy with sautéed vegetables like spinach or mushrooms for added texture.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
- Stir in cooked peas or roasted red peppers for color and a bit of sweetness.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt to taste
- ½ teaspoon freshly cracked black pepper (plus extra for garnish)
- 1 tablespoon honey
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so around 30 minutes total. It’s a great quick meal that’s full of comforting flavors!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain well and set aside.
2. Sear the Chicken:
Heat olive oil in a skillet over medium-high heat. Season the bite-sized chicken pieces with salt and cracked black pepper. Cook them in the hot skillet until golden brown and cooked through, about 5 to 7 minutes. Set the chicken aside.
3. Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux (a thick paste). Slowly whisk in the milk, stirring constantly to avoid lumps. Cook the mixture until it thickens, around 5 minutes.
4. Add the Cheese and Flavorings:
Lower the heat to medium and stir in the sharp cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Mix in the garlic powder, salt, freshly cracked black pepper, honey, and optional crushed red pepper flakes. Taste and adjust the seasoning if needed.
5. Combine Everything:
Add the cooked macaroni and the seared chicken pieces to the cheese sauce. Stir gently to coat everything evenly and heat through.
6. Serve and Garnish:
Dish out the mac and cheese onto plates or bowls. Sprinkle with fresh chopped parsley and an extra crack of black pepper for a pretty finishing touch. Enjoy your creamy, sweet, and peppery chicken mac and cheese fresh and warm!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to get a nice sear on the chicken.
Can I Substitute Different Cheeses?
Absolutely! Feel free to swap cheddar or mozzarella with cheeses like Gouda, Monterey Jack, or even fontina for a different flavor and creaminess level. Just make sure they melt well.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed.
Can I Make This Recipe Ahead of Time?
You can prepare the chicken and cheese sauce separately in advance and refrigerate them. When ready, cook the pasta fresh and then combine everything to serve for the best texture.