Creamy Honey Pepper Chicken Mac and Cheese Delight

Looking for the ultimate comfort food with a twist? This Creamy Honey Pepper Chicken Mac and Cheese Delight blends sweet, spicy, crispy chicken with ultra-creamy, cheesy pasta. It’s the kind of dish that hits every craving — bold flavor, crispy textures, gooey cheese, and a warm hug in every bite. Whether it’s for a cozy family dinner, a potluck, or your next food blog feature, this one’s a showstopper.

 Why You’ll Love This Dish

• Sweet and peppery glazed chicken pairs perfectly with creamy mac and cheese
• Family-friendly and easy to double for guests
• Ready in 30 minutes, making it a weeknight hero
• Feels indulgent but uses simple pantry staples

 Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tsp cracked black pepper (adjust for spice)

For the Mac and Cheese:

• 2 cups elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2% recommended)
• 1/2 tsp mustard powder (or 1 tsp Dijon mustard)
• 2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese (for stretch and extra creaminess)

 Instructions

 Step 1: Prepare the Chicken

• In a bowl, season chicken with garlic powder, salt, and black pepper.
• Toss with cornstarch until each piece is lightly coated — this gives that irresistible crispy texture.

 Step 2: Cook the Chicken

• Heat vegetable oil in a large skillet over medium-high heat.
• Add chicken and sear for 6–8 minutes, turning to brown all sides. Cook until golden and crisp.

 Step 3: Make the Honey Pepper Glaze

• Reduce heat to medium. Add honey, soy sauce, and cracked black pepper directly to the skillet.
• Stir to coat and simmer for 2–3 minutes until it becomes a sticky glaze. Remove from heat.

 Step 4: Boil the Pasta

• In a separate pot, boil 2 cups elbow macaroni in salted water until al dente.
• Drain and set aside.

 Step 5: Make the Cheese Sauce

• In a medium saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1 minute to form a roux.
• Gradually pour in milk, whisking constantly until the sauce thickens.
• Stir in mustard powder, then mix in cheddar and mozzarella cheese. Stir until smooth and creamy.

 Step 6: Combine

• Add the cooked macaroni to the cheese sauce and stir to coat completely.
• Spoon mac and cheese into bowls or a casserole dish.
• Top with the glazed honey pepper chicken. Add a sprinkle of fresh cracked pepper or chopped parsley, if desired.

 Serving Suggestions

Serve this warm and gooey dish with:

• A side salad with a tangy vinaigrette (to balance the sweetness)
• Roasted broccoli or green beans
• Crusty garlic bread for extra indulgence

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days
• Reheat: Microwave with a splash of milk or warm on the stove over low heat
• Freezer: Not ideal due to the creamy sauce, but the chicken can be frozen separately

 Recipe Tips & Variations

• Spice it up: Add red chili flakes or a dash of hot sauce to the glaze
• Protein swap: Try with crispy tofu, shrimp, or rotisserie chicken for shortcuts
• Cheese options: Gouda, Monterey Jack, or Fontina melt beautifully into the sauce
• Make it baked: Assemble everything in a baking dish, top with more cheese, and broil for 3–5 minutes until bubbly and golden

 Nutrition Info (Per Serving)

• Calories: ~680 kcal
• Protein: ~35g
• Carbs: ~60g
• Fat: ~35g