Print

Mix cooked macaroni into the cheese sauce Recipe

Mix cooked macaroni into the cheese sauce Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

This Creamy Honey Pepper Chicken Mac and Cheese Delight combines tender, crispy honey pepper glazed chicken with cheesy, creamy macaroni and cheese for a comforting and flavorful meal. The rich cheese sauce pairs perfectly with the sweet and spicy chicken, making it an irresistible dish for family dinners or special occasions.

Ingredients

Scale

Mac and Cheese

  • 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

Honey Pepper Chicken

  • 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

  1. Prepare the Chicken: Soak the chicken pieces in buttermilk for at least 20 minutes to tenderize and add moisture. In a bowl, combine the flour, paprika, salt, and black pepper. Heat vegetable oil in a pan over medium heat for frying. Dredge each piece of chicken in the flour mixture, shaking off any excess coating. Fry the chicken pieces in the hot oil until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
  2. Make the Honey Pepper Glaze: In a small saucepan, combine the honey, soy sauce, cracked black pepper, and optional red pepper flakes. Simmer the mixture over low heat for 2-3 minutes, stirring frequently to blend the flavors. Toss the crispy fried chicken in the glaze until each piece is evenly coated with the sweet and spicy sauce.
  3. Cook the Macaroni and Cheese Sauce: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. In a separate saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the whole milk and heavy cream while whisking continuously to avoid lumps. Reduce the heat and stir in the shredded cheddar and mozzarella cheese until fully melted and smooth. Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste.
  4. Assemble the Dish: Combine the cooked macaroni with the cheese sauce, mixing thoroughly to coat all the pasta. Spoon the creamy mac and cheese into serving bowls and top each portion with several pieces of honey pepper glazed chicken. Garnish with fresh parsley or an extra sprinkle of black pepper if desired, and serve immediately for a warm, comforting meal.

Notes

  • For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
  • You can substitute whole milk with 2% milk to reduce fat content slightly.
  • If you prefer a spicier glaze, increase the red pepper flakes or add a dash of cayenne pepper.
  • Use freshly cracked black pepper for the best flavor in the glaze.
  • Leftover mac and cheese can be stored in the refrigerator for up to 3 days; reheat gently to maintain creaminess.

Nutrition

Keywords: mac and cheese, honey pepper chicken, creamy pasta, comfort food, cheesy chicken, fried chicken, homemade mac and cheese

Find it online: https://dinewithlily.com/mix-cooked-macaroni-into-the-cheese-sauce-recipe-2/