Spicy Honey Pepper Chicken Mac

Spicy Honey Pepper Chicken with Mac and Cheese combines sweet heat and savory comfort for an unforgettable meal. The succulent chicken glazed in a bold honey pepper sauce creates a beautiful contrast to the creamy richness of homemade mac and cheese. It is a plate that always draws happy sighs at my table and has fast become a signature celebration meal in my home.

The first time I made this for a group of friends everyone went back for seconds and one guest asked for the recipe before dessert even hit the table

Ingredients

• Boneless skinless chicken breasts: Tender and low in fat Look for chicken that is pink and moist but not slimy
• Fresh garlic: Adds sharp aromatic flavor Choose firm cloves free of green shoots
• Pure honey: Provides natural sweetness Go for raw or unfiltered honey whenever possible
• Freshly ground black pepper: Brings peppery heat Use freshly cracked for livelier flavor
• Unsalted butter: Makes the sauce rich and the cheese sauce extra creamy The color should be pale yellow and the texture not greasy
• Elbow macaroni: Holds onto every drop of cheese sauce Pick pasta with no cracks or rough patches
• Shredded sharp cheddar cheese: Melts smoothly for intense cheesy taste Grate fresh for best melt and sharpness
• Whole milk: Gives a lush creamy base Look for milk that is cold and free from any sour aroma
• Salt to taste: Balances everything Use fine sea salt or kosher for easier seasoning control

Step-by-Step Instructions

Prep the Chicken:

Pat the chicken breasts dry on both sides and season generously with salt and freshly ground black pepper The seasoning helps form a base layer of flavor and keeps the chicken juicy during baking

Make the Glaze:

In a small saucepan set over medium heat melt a quarter cup of butter Once foaming add the minced garlic stirring constantly for a half minute so it turns fragrant but not brown Pour in the honey and stir until the mixture is satiny and blended well

Glaze and Bake:

Arrange the seasoned chicken in a baking dish and spoon half of the honey glaze over the pieces Slide the dish into your oven and bake for around twenty five to thirty minutes The chicken is done when juices run clear and a thermometer reads one hundred sixty five degrees Fahrenheit

Prepare the Macaroni:

While the chicken bakes boil a big pot of salted water Add the elbow macaroni and cook until just al dente usually eight minutes Drain the pasta and set aside so it does not overcook

Make the Cheese Sauce:

In a separate saucepan melt two tablespoons of butter Then sprinkle in a spoonful of flour and whisk continuously to create a smooth roux Cook for about a minute without letting it brown Slowly stream in the milk whisking constantly until the mixture thickens and bubbles Take off the heat and stir in the shredded cheddar until the sauce is creamy and smooth

Plate and Serve:

Place the chicken on plates and drizzle over the remaining warm glaze Serve with a generous mound of mac and cheese Spoon some cheese sauce on top for extra comfort and cheer

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Honey is my favorite ingredient in this recipe Its floral sweetness cuts through the peppery glaze and creates a glossy finish that everyone compliments My kids once had a contest to see who could get the cheesiest macaroni bite and everyone was giggling by the end

Make Ahead and Storage Tips

Leftovers keep well in airtight containers for three days in the fridge Reheat gently with a splash of milk to keep the macaroni sauce smooth The chicken can be enjoyed hot or cold on a salad

Ingredient Swaps and Substitutions

Try boneless chicken thighs for extra juiciness or replace cheddar cheese with Monterey Jack for a milder melt For a gluten free version choose gluten free pasta and thicken the sauce with cornstarch instead of flour

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What to Serve With This Dish

Brighten the plate with a crisp green salad or roasted broccoli A dash of hot sauce or a few fresh herbs the cheese sauce elevates presentation and taste

A Little Recipe Background

Spicy honey pepper chicken draws inspiration from American comfort food with a hint of Southern spice The classic mac and cheese nods to homestyle family dinners that bring people together

Recipe FAQs

→ How do I keep the chicken juicy?

Patting the chicken dry and baking it just until it reaches 165°F helps retain moisture. Pouring glaze before and after baking also keeps it succulent.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness. Adjust baking time to ensure the internal temperature reaches 165°F for safe consumption.

→ What cheeses can substitute cheddar in the macaroni?

Try gouda, Monterey Jack, or a smoked cheese for a unique twist. Mixing varieties intensifies the creamy texture and depth of flavor.

→ How do I prevent the macaroni from becoming mushy?

Boil the pasta until just al dente and drain promptly. Finishing the macaroni in the cheese sauce keeps the texture firm and creamy.

→ Can I adjust the spice level in the glaze?

Adjust black pepper to taste or add a pinch of chili flakes for extra heat. For milder flavor, reduce the amount of pepper or omit spicy additions.

→ Is it possible to prepare parts of this dish ahead of time?

The glazed chicken and cheese sauce can be made in advance. Reheat before serving and assemble for best freshness and flavor.