Velvety cheese sauce, juicy shredded chicken, and a fiery kiss of hot honey all come together in this irresistible Hot Honey Chicken Mac n Cheese. This isn’t just your average comfort dish; it’s a bold, flavor-packed twist on the Southern classic that strikes the perfect balance between creamy, savory, and sweet heat.

Imagine tender elbow macaroni coated in rich, gooey cheese, layered with spiced shredded chicken, and finished under the broiler until golden and bubbling. The drizzle of hot honey cuts through the richness with just enough heat to wake up your taste buds. It’s the kind of soul-satisfying meal that makes weeknights exciting and dinner guests ask for seconds.

Why You’ll Love This Hot Honey Chicken Mac n Cheese

Sweet and Spicy Harmony: The hot honey adds an addictive sweet heat that elevates the creamy cheese and savory chicken.
Perfect Texture Contrast: Creamy pasta meets crispy, caramelized chicken bits on top.
Easy to Prep Ahead: Great for busy nights or meal prepping.
Crowd-Pleaser: Everyone from picky kids to heat-seeking foodies will find something to love.
Comfort Food with a Twist: It’s a fun, elevated spin on the mac n cheese you know and love.

Preparation Phase & Tools to Use

Before diving into this flavor bomb, it helps to get your kitchen tools in order. Here’s what you’ll need:

Large Saucepan or Dutch Oven – Essential for cooking the macaroni and later, stirring everything together without crowding.
Non-stick Skillet or Cast Iron Pan – Perfect for crisping up shredded chicken with a nice charred edge.
Mixing Bowls – For seasoning and tossing the chicken in the hot honey mixture.
Whisk – Crucial for making a smooth cheese sauce with no clumps.
Baking Dish (9×13) – Used to layer the mac and cheese, then finish under the broiler for a crispy top.
Measuring Cups & Spoons – Accuracy matters when balancing sweet and spicy.

Ingredients for the Hot Honey Chicken Mac n Cheese

Elbow Macaroni – The classic base that perfectly holds all that creamy cheese sauce.
Shredded Rotisserie Chicken – For ease and depth of flavor; quick to season and crisp.
Cheddar Cheese (Sharp + Mild) – A blend brings sharpness and smooth meltiness.
Cream Cheese – Adds body and a luscious, velvety texture to the sauce.
Milk + Heavy Cream – The duo creates a rich base without being too heavy.
Butter + Flour – To make a roux for thickening the cheese sauce.
Paprika + Garlic Powder – Enhances the chicken and sauce with warmth.
Hot Honey – The star of the show! Sweet, spicy, and sticky.
Parsley + Red Pepper Flakes (optional) – For garnish and extra kick.

How To Make the Hot Honey Chicken Mac n Cheese

Step 1: Boil and Drain the Pasta

Bring a pot of salted water to a boil and cook the elbow macaroni just until al dente. Drain and set aside.

Step 2: Season and Crisp the Chicken

In a hot skillet, toss the shredded chicken with paprika, garlic powder, and a touch of olive oil. Cook until the edges are golden and slightly crispy. Remove from heat and drizzle with hot honey. Toss to coat.

Step 3: Make the Cheese Sauce

In a large saucepan, melt butter and whisk in flour to create a roux. Slowly whisk in milk and cream, then stir until it begins to thicken. Add cream cheese and shredded cheddar in batches, stirring until smooth and melty.

Step 4: Combine Pasta and Sauce

Add the cooked macaroni into the cheese sauce and stir to coat every piece evenly. Taste and adjust seasoning if needed.

Step 5: Layer and Broil

Pour the mac and cheese into a greased baking dish. Top generously with the hot honey chicken and a sprinkle of extra cheddar. Broil for 3-5 minutes until bubbly and golden brown on top.

Step 6: Garnish and Serve

Sprinkle with chopped parsley and a few red pepper flakes for heat and color. Serve hot and melty!

How to Serve & Store Hot Honey Chicken Mac n Cheese

Serve this dish hot straight from the oven while the cheese is gooey and the chicken is still crisp. Pair with a crisp green salad or roasted vegetables for a well-rounded meal.

To store, let it cool completely and refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F or in the microwave with a splash of milk to loosen the sauce.

You can also freeze portions for up to 2 months – just wrap tightly and thaw overnight before reheating.