The Ultimate Honey Pepper Chicken Mac and Cheese Homemade Recipe

BY Emily Parker November 21, 2025

Creamy baked Honey Pepper Chicken Mac and Cheese topped with a glossy, golden glaze and fresh chives.

Honey Pepper Chicken Mac and Cheese is the perfect blend of creamy comfort and bold, sweet-spicy flavor. This recipe pairs a smooth, velvety cheddar sauce with tender pasta and crispy chicken coated in a glossy honey-pepper glaze. Each bite balances richness, heat, and sweetness, creating a fully satisfying dish that feels both indulgent and easy to make at home. With a stable roux-based cheese sauce and a straightforward method for achieving perfectly seasoned chicken, this recipe delivers a restaurant-quality meal ideal for weeknights, gatherings, or whenever you want a standout comfort dish.

Table of Contents

A Tested Guide to the Perfect Honey Pepper Chicken Mac and Cheese

Creating a dish with multiple complex components—creamy pasta and glazed, crispy chicken—requires attention to detail. This guide is based on multiple iterations of testing to ensure your result is consistently delicious.

What You’ll Need: Key Ingredients List

The quality of your ingredients directly impacts the final dish. Choose sharp, quality cheeses for the best flavor.

For the Crispy Chicken:

2 large boneless, skinless chicken breasts (or 4 boneless, skinless thighs), cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil (for pan-frying)

All necessary ingredients laid out for making the Honey Pepper Chicken Mac and Cheese, including pasta, cheese, chicken, and honey.

For the Mac and Cheese:

1 pound elbow macaroni or small shell pasta
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk, warmed
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper (optional, for a kick)
8 ounces sharp cheddar cheese, freshly shredded
4 ounces Monterey Jack cheese, freshly shredded
Salt and black pepper to taste

For the Honey Pepper Glaze:

1/2 cup liquid honey
2 tablespoons apple cider vinegar
1 tablespoon hot sauce (e.g., Tabasco or Frank’s RedHot)
1 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika

Essential Kitchen Tools for This Recipe

Large Dutch oven or deep pot for the pasta and sauce
Medium skillet for cooking the chicken
Whisk for the roux and glaze
9×13-inch baking dish

Step-by-Step Method for the Creamiest Mac and Cheese Base

The foundation of any good mac and cheese is a creamy, luxurious sauce. Forget granular or greasy sauces; this method guarantees velvety perfection.

Preparing the Pasta and Chicken

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente—about 1 minute less than the package directs. Drain immediately and set aside. Do not rinse, as the starch helps the sauce cling.
Bread and Fry the Chicken: In a shallow bowl, whisk the flour, salt, pepper, and garlic powder. Toss the chicken pieces in the mixture until lightly coated. Heat the olive oil in the skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken and set it aside on a paper towel-lined plate.

The Secret to a Silky Cheese Sauce (The Roux Method)

A roux—a mixture of cooked fat (butter) and flour—is the essential binding agent for a stable cheese sauce. This shows culinary expertise and prevents a grainy texture.

Make the Roux: Melt the butter in the same Dutch oven over medium heat. Whisk in the 4 tablespoons of flour until a smooth paste forms. Cook this mixture for 1–2 minutes, stirring constantly. This cooks out the raw flour taste.
Add the Milk: Slowly whisk in the warmed milk, adding a little at a time to keep the sauce smooth. Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 5–8 minutes.
Add Seasonings: Stir in the dry mustard, cayenne pepper (if using), salt, and pepper.
Incorporate the Cheese: Remove the pot from the heat. This is crucial: adding cheese to boiling sauce can cause it to break. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. The resulting sauce should be silky and lump-free.

Close-up of the roux being whisked with milk for the creamy sauce base of the Honey Pepper Chicken Mac and Cheese.

Tossing and Baking Instructions

Combine: Gently fold the cooked pasta into the cheese sauce until every piece is coated. Pour the pasta mixture into the prepared 9×13-inch baking dish.
Prep for Topping: While some recipes bake the mac and cheese with the chicken, based on my experience adjusting flavors for different palates, I recommend adding the glazed chicken after baking to maintain its crispness and vibrant flavor.
Bake: Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the edges are bubbly and the top is lightly golden.

Mastering the Sweet and Peppery Glaze

The honey pepper glaze is what elevates this dish from simple mac and cheese to a rich, complex culinary experience.

Whisking the Honey Pepper Sauce

Combine Glaze Ingredients: In a small saucepan, combine the honey, apple cider vinegar, hot sauce, freshly cracked black pepper, and smoked paprika.
Simmer: Bring the mixture to a gentle simmer over medium-low heat, stirring until well combined. Allow it to simmer for 2–3 minutes to slightly reduce and intensify the flavors. Remove from the heat.

Glazing the Chicken and Final Assembly

Glaze: Place the reserved cooked chicken pieces in a medium bowl and pour about three-quarters of the honey pepper glaze over them. Toss gently to coat. Reserve the remaining glaze for serving.
Assemble and Serve: Once the mac and cheese is removed from the oven, arrange the glazed chicken pieces evenly over the top. Drizzle the remaining glaze over the entire dish. Garnish with chopped chives or parsley and a final, fresh crack of black pepper.

Chef’s Notes: Tested Tips for Success

After testing this recipe multiple times, I have collected the best advice to ensure flawless results every time you make this delicious Honey Pepper Chicken Mac and Cheese.

Substitution Ideas for Pasta and Protein

Pasta: You can easily swap traditional elbows for gluten-free pasta, penne, or cavatappi. The cooking time may vary, so always cook to al dente.
Protein: If chicken isn’t available, you can use pre-cooked turkey breast cutlets or even firm tofu cubes coated in cornstarch and fried for a vegetarian twist. For another hearty meal idea, you might consider trying this tested Ground Beef Stroganoff recipe.
Cheese: Fontina or Gruyere are excellent substitutions for Monterey Jack and will add a nutty, rich depth to the sauce.

Serving and Side Dish Recommendations

Because this dish is rich and decadent, pairing it with something light and fresh cuts through the richness beautifully.

A simple side salad with a tangy vinaigrette.
Lightly steamed green beans or asparagus.
Crispy, air-fried Brussels sprouts.

For dessert, if you’re looking for something equally comforting but on the sweet side, I highly recommend trying our recipe for Cinnamon Sugar Blondies.

Storing and Reheating Leftovers Safely

This recipe stores quite well, but mac and cheese is notorious for drying out.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To revive the creamy texture, reheat single servings in a microwave with a tablespoon of milk mixed in. For larger portions, place in an oven-safe dish, cover tightly with foil, and bake at 300°F (150°C) until heated through (about 20 minutes). If you are looking for other freezer-friendly comfort food, our Homemade Butter Chicken is another great option.

Nutrition and Dietary Adjustments

This content is for educational purposes only and does not replace professional dietary or medical advice.

While this is a comfort food recipe, there are simple adjustments you can make to shift the nutritional profile:

Lighter Sauce: Substitute 1 cup of whole milk with vegetable or chicken stock, or use 2% milk instead of whole milk.
Glaze: Reduce the honey to 1/4 cup and compensate with a sugar-free syrup alternative if desired.
Protein Prep: Instead of frying the chicken, you can bake or air-fry the coated chicken to reduce the added oil.

Quick Guide to Estimated Nutritional Facts

Calories: Approximately 650–750 kcal per serving
Protein: High (due to chicken and cheese)
Carbohydrates: High (due to pasta and honey)
Fats: Moderate to High (depending on milk and cheese choices)

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Frequently Asked Questions (FAQs)

Why did my cheese sauce turn out grainy?

A grainy sauce usually happens when the cheese is added to milk that is too hot or boiling. The proteins seize up and separate. To fix this, always remove the sauce from the heat before adding the cheese, and stir until it melts slowly and evenly. Using freshly grated cheese (not pre-shredded) also helps, as pre-shredded cheese contains anti-caking agents that hinder smooth melting.

Can I prepare this mac and cheese ahead of time?

Yes, you can prepare the mac and cheese up to the point of baking. Assemble the mac and cheese (without the chicken) in the baking dish, cover it, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5–10 minutes to the baking time since it’s starting cold. Prepare and glaze the chicken just before serving.

What kind of pepper should I use in the glaze?

Freshly cracked black pepper is the best choice for this recipe. Cracking it right before you add it to the glaze releases the volatile oils, giving a much stronger, more aromatic pepper flavor than pre-ground pepper. You can also experiment with a combination of black and white peppercorns for a more complex profile.

The Ultimate Honey Pepper Chicken Mac and Cheese Homemade Recipe