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A close-up of creamy orange cheddar mac and cheese topped with sliced fried chicken and glossy honey pepper glaze. (Honey Pepper Chicken Mac and Cheese)

Honey Pepper Chicken Mac and Cheese: The Ultimate Sweet and Spicy Comfort Food

This Honey Pepper Chicken Mac and Cheese features crispy fried chicken drenched in a glossy honey pepper glaze, served over a bed of velvety, bright orange cheddar elbow macaroni in a rustic skillet.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

The Mac and Cheese
  • 1 lb (454g) Elbow Macaroni Cooked al dente
  • 4 cups (450g) Sharp Orange Cheddar Freshly grated
  • 4 tbsp (56g) Unsalted Butter
  • 4 tbsp (56g) All-purpose Flour
  • 2 cups (480ml) Whole Milk
  • 1/2 cup (120ml) Heavy Cream
The Honey Pepper Topping
  • 1.5 lbs (680g) Chicken Breasts Sliced into thick strips
  • 2 cups (120g) Panko Breadcrumbs
  • 1/2 cup (170g) Honey
  • 1 tbsp (6g) Coarse Black Pepper
  • 1 pinch Red Chili Flakes For garnish
  • 2 tbsp (8g) Fresh Parsley Finely chopped

Equipment

  • 1 12-inch Cast Iron Skillet For serving and visual appeal
  • 1 Heavy-bottomed saucepan For the cheese sauce

Method
 

Preparation
  1. Cook elbow macaroni in salted water until just al dente. Drain and set aside.
  2. Dredge chicken in flour, egg wash, and panko. Fry in 350°F (175°C) oil until golden brown and internal temp reaches 165°F (74°C). Slice into thick pieces.
Assembly
  1. Create a roux with butter and flour. Whisk in milk and cream until thick. Melt in the orange cheddar until velvety.
  2. Combine honey and pepper in a pan, simmer until glossy. Fold pasta into cheese sauce in the cast iron skillet. Top with chicken, drizzle with honey glaze, and garnish with chili flakes and parsley.

Notes

Use freshly grated cheese for the smoothest melt.
Don't skip the heavy cream; it adds the necessary gloss to the orange sauce.