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Honey Pepper Chicken Mac and Cheese Recipe

This honey pepper chicken mac and cheese combines tender pan-seared chicken tenders with a creamy, four-cheese sauce infused with honey and pepper heat. A comforting yet bold dish that's ready in under 40 minutes—perfect for weeknights or casual dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) boneless, skinless chicken tenders
  • 12 oz (340g) elbow macaroni
  • 4 tbsp (56g) unsalted butter, divided
  • 1/2 cup (60g) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • FOR THE SAUCE:
  • 2 cups (480ml) whole milk
  • 2 cups (225g) shredded sharp cheddar
  • 1 cup (113g) shredded smoked Gouda
  • 1/2 cup (56g) grated Parmesan
  • 1/4 cup (60ml) heavy cream
  • 1/3 cup (80ml) honey, divided
  • 3 tbsp (45ml) honey-pepper sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Equipment

  • Large pot
  • Skillet or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Cutting board and knife

Method
 

  1. honey pepper chicken mac and cheese recipeCard1
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente, about 8–10 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.
  3. Pat chicken tenders dry and season with salt and pepper. Dredge in flour, shaking off excess. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate and let rest for 5 minutes, then slice into strips.
  4. In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add garlic powder, onion powder, and a pinch of salt. Whisk in milk gradually, then stir in flour to form a roux. Cook for 1–2 minutes, stirring constantly.
  5. Reduce heat to low. Stir in heavy cream, then gradually add cheddar, Gouda, and Parmesan, one handful at a time, allowing each to melt before adding more.
  6. Stir in 1/4 cup honey and honey-pepper sauce. Taste and adjust seasoning. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
  7. Add cooked macaroni to the cheese sauce and fold gently until fully coated. Gently fold in sliced chicken. Drizzle with remaining 1 tablespoon honey before serving.

Nutrition

Calories: 520 | Carbohydrates: 47 | Protein: 34 | Fat: 24 | Fiber: 2 | Sugar: 15

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess. Do not freeze for best texture.
MAKE AHEAD: Cook chicken and sauce separately, then combine when ready to serve. Keep pasta slightly undercooked.
SUBSTITUTIONS: Use gluten-free flour and pasta for a GF version. For dairy-free, use plant-based cheese and milk alternatives.
PRO TIPS: Shred your own cheese for smoother melting. Reserve pasta water to adjust sauce consistency. Let chicken rest before slicing to retain juices.
SERVING SUGGESTIONS: Serve hot with coleslaw or a green salad. Pairs well with grilled corn or garlic bread.
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