Honey Pepper Chicken Mac and Cheese

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Indulge in the ultimate comfort food with this Honey Pepper Chicken Mac and Cheese. This dish combines creamy, cheesy macaroni with crispy honey-pepper chicken, creating a perfect balance of savory, sweet, and slightly spicy flavors. The rich cheddar sauce coats each piece of pasta, while the crispy, golden-brown chicken adds a delightful crunch. A sprinkle of black pepper and fresh herbs brings everything together for a restaurant-quality meal made right at home.

Whether you’re craving a cozy dinner or looking to impress guests, this dish will not disappoint. The honey glaze enhances the chicken with a touch of sweetness, contrasting beautifully with the sharpness of the cheese sauce. Topped with buttery breadcrumbs for an extra layer of texture, every bite of this dish is pure comfort and indulgence.

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Ingredients for Honey Pepper Chicken Mac and Cheese

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup vegetable oil (for frying)

For the Honey Pepper Sauce:

• 1/4 cup honey
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon apple cider vinegar

For the Mac and Cheese:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Topping:

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley (for garnish)

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Step 1: Prepare the Chicken

In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika. In a separate bowl, beat the egg. In a third bowl, combine the panko breadcrumbs and grated Parmesan cheese. Dredge the chicken pieces in the flour mixture, dip them into the egg, and then coat them in the breadcrumb mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium heat. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

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Step 2: Make the Honey Pepper Sauce

In a small saucepan over medium heat, whisk together the honey, soy sauce, black pepper, red pepper flakes (if using), and apple cider vinegar. Let the mixture simmer for about 3-4 minutes until slightly thickened. Remove from heat. Toss the crispy chicken pieces in the sauce until well coated.

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Step 3: Cook the Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.

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Step 4: Prepare the Cheese Sauce

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden. Slowly pour in the milk while whisking continuously to avoid lumps. Let the mixture simmer until thickened, about 3-4 minutes.

Lower the heat and gradually add the shredded cheddar and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper. Stir in the cooked macaroni until fully coated in the cheese sauce.

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Step 5: Assemble and Bake

Preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish. Top with the honey pepper chicken pieces. In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle over the dish.

Bake for 10-15 minutes, or until the top is golden and crispy. Remove from the oven, garnish with chopped parsley, and serve immediately.

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Storage Instructions

To store leftovers, transfer the Honey Pepper Chicken Mac and Cheese into an airtight container. It will stay fresh in the refrigerator for up to 3 days. When reheating, add a splash of milk to restore the creaminess of the cheese sauce. Reheat in the microwave in 30-second intervals, stirring in between, or warm it in an oven at 350°F (175°C) for about 10-15 minutes.

For longer storage, freeze the mac and cheese (without the chicken) in a freezer-safe container for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat as mentioned. The chicken is best enjoyed fresh, but if frozen separately, reheat in the oven for a crispier texture.

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Estimated Nutrition (Per Serving)

• Calories: 650 kcal
• Protein: 35g
• Carbohydrates: 70g
• Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 820mg
• Fiber: 3g
• Sugar: 10g

(Note: Nutrition values are estimates and may vary based on ingredients used.)

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Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! Elbow macaroni works best, but you can substitute with penne, rotini, or shells for a different texture.

2. Can I make this dish without frying the chicken?

Absolutely. You can bake or air-fry the chicken at 400°F (200°C) for about 15-20 minutes until crispy.

3. What cheese works best for the sauce?

Sharp cheddar provides the best flavor, but you can mix in gouda, Monterey Jack, or Colby for variety.

4. Is this dish spicy?

The black pepper and red pepper flakes add a mild heat, but you can adjust or omit the spice based on preference.

5. Can I make this ahead of time?

Yes! Prepare the mac and cheese and chicken separately, then assemble and bake just before serving for the best texture.

6. What can I serve with this dish?

It pairs well with a side salad, garlic bread, or roasted vegetables for a balanced meal.

7. Can I use pre-cooked chicken?

Yes, but for the best flavor and texture, fresh crispy chicken is recommended. Toss pre-cooked chicken in the honey pepper sauce before adding it to the dish.

8. How do I make the topping extra crispy?

For a crunchier topping, broil the dish for the last 2-3 minutes of baking, but watch closely to prevent burning.

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