Introduction
The oven timer dings, and the house fills with warm cheese and honeyed chicken—tiny clouds of steam carry that peppery-sweet perfume right to your chair. Today I want to share my Creamy Honey Pepper Chicken Mac and Cheese Delight, a dish that melts together buttery béchamel, melty cheddar-mozzarella, and honey-glazed chicken into one spoonful of comfort. This always takes me back to Sunday dinners. Also, if you enjoy hands-off comfort foods, try this slow-cooker mac and cheese for busy nights.
Why You’ll Love This
- Cozy, cheesy sauce with a hint of honeyed heat.
- A one-dish meal that works for weeknights or easy guests.
- Kid-friendly melt that adults still want seconds of.
- Uses pantry basics and simple steps.
Quick Recipe Snapshot
- Servings: 4 generous servings
- Prep time: 15 minutes
- Cook time: 35 minutes (including bake)
- Total time: 50 minutes
- Skill level: Easy
- Taste: savory + sweet + peppery
You’ll feel confident making this; the sauce gives clear cues and the bake finishes with golden, bubbling edges.
Ingredients You’ll Need
- 2 cups macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheese (mix of cheddar and mozzarella)
- Salt and pepper to taste
- 2 chicken breasts, glazed with honey and pepper
- 1/2 cup breadcrumbs
- Olive oil for drizzling
- Optional garnishes: parsley, crushed red pepper
Chef notes:
- Use whole milk for richer sauce.
- Freshly shredded cheese melts smoother.
- Unsalted butter helps control salt.
- Panko breadcrumbs crisp up nicely.
- Honey glaze: equal parts honey + pepper, brush thinly.
For another creamy chicken pasta that I make often, see my take on creamy garlic butter chicken rotini.
How to Make It
- First, boil the macaroni in salted water until al dente, then drain and set aside; the pasta should still feel slightly firm.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty.
- Gradually whisk in milk, little by little, until the sauce thickens and coats the spoon. Stir constantly to avoid lumps.
- Next, stir in shredded cheese, season with salt and a few cracks of black pepper, and heat until smooth and glossy.
- In a baking dish, toss the macaroni with the cheese sauce so every noodle glistens.
- Top with the honey-glazed, peppered chicken (slice it first or lay whole), then sprinkle breadcrumbs and drizzle a little olive oil for crisping.
- Bake at 350°F (175°C) for 20–25 minutes until the top turns golden and the sauce bubbles at the edges. Look for a lightly browned crust and steamy bubbles as signs it’s done.
- Finally, rest for 5 minutes, garnish with parsley and crushed red pepper if you like heat, then serve warm.
For an alternate finish, try adding a sprinkle of smoked paprika before baking for a subtle smoky note like in my spicy cheese pasta.
Kitchen Tips (From My Kitchen)
- Time-saver: Cook the pasta and make the sauce while the chicken rests after glazing to save 10 minutes.
- Common mistake + fix: If the sauce looks grainy, whisk off heat and add a splash of milk to smooth it.
- Simple variation: Stir chopped roasted red peppers or a handful of spinach into the mac before baking.
Serving Ideas
- Weeknight family dinner: Serve with a simple green salad and lemon vinaigrette.
- Cozy brunch: Pair slices with roasted tomatoes and a fried egg on top.
- Casual gathering: Put the dish on the table and let everyone dig in—offer crusty bread.
- Holiday side: Cut into squares and serve alongside roasted veggies for extra comfort.
For a buttery, sweet side, my creamy honey butter corn pairs beautifully.
Storing & Leftovers
- Fridge: Keep covered in the fridge for 3–4 days.
- Freezer: Freeze in an airtight container for up to 1 month; thaw overnight before reheating.
- Reheat: Warm gently in a low oven (325°F) to keep the topping crisp; microwave in short bursts if you must.
Leftover idea: Turn cold slices into a sandwich or crisp them in a skillet for a crunchy pan-fried portion.
Creamy Honey Pepper Chicken Mac and Cheese Delight
Ingredients
Method
- Boil macaroni in salted water until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat, then whisk in flour and cook 1–2 minutes until nutty.
- Gradually whisk in milk until the sauce thickens and coats the spoon.
- Stir in shredded cheese, season with salt and pepper, and heat until smooth.
- In a baking dish, toss macaroni with cheese sauce until coated.
- Top with sliced or whole honey-glazed chicken, sprinkle breadcrumbs, and drizzle olive oil.
- Bake at 350°F (175°C) for 20-25 minutes until golden and bubbling.
- Let rest for 5 minutes, garnish with parsley and crushed red pepper before serving.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Assemble and refrigerate for up to 24 hours, then bake just before serving for best texture.
Q: What can I substitute for milk?
A: You can use 2% or half-and-half for richer sauce; avoid watery milk replacements. See my favorite pasta swaps in the tortellini with chicken and broccoli recipe notes.
Q: How do I know it’s done?
A: The top should be golden and bubbling at the edges; the chicken should reach 165°F internally or slice to check there’s no pink.
Q: Can I freeze Creamy Honey Pepper Chicken Mac and Cheese Delight?
A: Yes, but thaw fully and reheat in the oven to revive the sauce and topping.
Conclusion
If you want a recipe close to the originals, check this Copycat Applebee’s Honey Pepper Chicken Mac and Cheese for inspiration, and for another take on the flavors try Creamy Honey Pepper Chicken Mac and Cheese – Umami | Recipe. Thanks for cooking with me—I can’t wait to hear how your Creamy Honey Pepper Chicken Mac and Cheese Delight turns out.
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