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An extreme close-up shot of creamy chicken mac and cheese, showing the texture of the velvety cheese sauce coating the pasta.

Honey Pepper Chicken Mac and Cheese (The Ultimate Creamy Recipe)

An incredibly creamy and decadent Honey Pepper Chicken Mac and Cheese recipe. This dish features tender chicken in a sweet and spicy sauce folded into a rich three-cheese macaroni.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Pepper Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.33 cup honey
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp freshly cracked black pepper more to taste
  • Salt to taste
For the Mac and Cheese
  • 16 oz cavatappi or elbow macaroni
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese shredded
  • 4 oz smoked gouda cheese shredded
  • 4 oz gruyere cheese shredded
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp mustard powder

Equipment

  • 1 Large pot
  • 1 Large Skillet
  • 1 Whisk

Method
 

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes.
  3. In a small bowl, whisk together honey, soy sauce, minced garlic, and black pepper. Pour over the cooked chicken in the skillet. Simmer for 2-3 minutes until the sauce thickens and glazes the chicken. Remove from heat.
  4. In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
  5. Gradually whisk in the whole milk and heavy cream until smooth. Bring to a simmer and cook for 3-5 minutes, stirring, until the sauce thickens.
  6. Reduce heat to low. Add the shredded cheddar, gouda, and gruyere, along with smoked paprika, garlic powder, onion powder, and mustard powder. Stir until the cheese is completely melted and the sauce is smooth.
  7. Add the cooked pasta and the honey pepper chicken to the cheese sauce. Stir gently to combine everything. Serve immediately.

Notes

Tip 1: For the creamiest sauce, ensure your milk and cream are at room temperature before adding them to the roux.
Tip 2: Shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can result in a grainy sauce.
Tip 3: You can adjust the spice level by adding more black pepper or a pinch of red pepper flakes to the honey sauce.