Description

Honey Pepper Chicken Mac and Cheese is the perfect combination of creamy, cheesy pasta and crispy, sweet-and-spicy chicken. This dish blends rich flavors, with a smooth, homemade cheese sauce and a delicious honey pepper glaze that coats the crispy chicken pieces. Topped with buttery breadcrumbs, this comforting meal is perfect for family dinners or special occasions.

Ingredients

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)

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)

Instructions

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 Parmesan cheese. Dredge the chicken pieces in the flour mixture, then the egg, and finally coat them in the breadcrumbs.
Cook the Chicken: Heat oil in a skillet over medium heat. Fry the chicken until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Make the Honey Pepper Sauce: In a small saucepan, combine honey, soy sauce, black pepper, red pepper flakes, and apple cider vinegar. Simmer for 3-4 minutes until slightly thickened. Toss the fried chicken in the sauce.
Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly add milk, whisking continuously, until thickened. Lower the heat and add shredded cheddar and mozzarella, stirring until smooth. Season with garlic powder, onion powder, salt, and black pepper.
Assemble the Dish: Stir the cooked macaroni into the cheese sauce. Transfer to a greased baking dish and top with the honey pepper chicken.
Prepare the Topping: Mix panko breadcrumbs with melted butter and sprinkle over the dish.
Bake: Preheat the oven to 375°F (190°C). Bake for 10-15 minutes or until the top is golden and crispy. Garnish with fresh parsley and serve hot.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish