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Avatar photoJohnson Maya

hot honey chicken mac and cheese – Hot Honey Chicken Tenders Mac

Creamy, cheesy mac and cheese meets crispy hot honey chicken tenders in this modern comfort dish. A perfect blend of spicy, sweet, and savory that's ready in under 40 minutes—ideal for weeknights or crowd-pleasing dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 ½ lbs (680g) boneless, skinless chicken tenders
  • 2 cups (180g) cavatappi or elbow macaroni
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 cup (240ml) whole milk
  • 1 cup (115g) sharp cheddar, freshly grated
  • ½ cup (55g) Gruyère or smoked Gouda
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon smoked paprika
  • 1 clove garlic, minced
  • ½ cup (120ml) hot honey (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh parsley or chives, for garnish
  • FOR HOT HONEY (OPTIONAL):
  • ½ cup raw honey
  • 1–2 tsp red pepper flakes
  • 1 tsp apple cider vinegar

Equipment

  • Large pot
  • Skillet
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Mixing bowls
  • Serving bowls

Method
 

  1. hot honey chicken mac and cheese recipeCard1
  2. Bring a large pot of salted water to a boil and cook the cavatappi or elbow macaroni according to package instructions, reducing the time by 1 minute. Drain and reserve ½ cup of pasta water. Set aside.
  3. Pat the chicken tenders dry and season with salt and smoked paprika. Heat 2 tablespoons butter in a skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and internal temperature reaches 165°F. Remove, let rest, then slice into pieces.
  4. In the same skillet, melt remaining butter. Whisk in flour to form a roux; cook 1–2 minutes. Slowly add milk, whisking constantly. Add garlic and paprika. Simmer until thickened, then remove from heat. Stir in cheddar and Gruyère until smooth.
  5. Return pasta to the pot and pour in cheese sauce. Stir to coat, adding reserved pasta water as needed. Fold in chicken pieces.
  6. Drizzle half the hot honey into the mac and cheese. Stir gently and adjust seasoning. Reserve remaining honey for finishing.
  7. Divide into bowls, top with extra chicken, a generous drizzle of hot honey, and fresh herbs. Serve immediately.

Nutrition

Calories: 580 | Carbohydrates: 52 | Protein: 38 | Fat: 28 | Fiber: 3 | Sugar: 18

Notes

STORAGE: Refrigerate in an airtight container for up to 3 days. Reheat gently with milk or broth to restore creaminess. Do not freeze.
MAKE AHEAD: Cook chicken and sauce separately; combine just before serving.
SUBSTITUTIONS: Use whole wheat or gluten-free pasta. For dairy-free, substitute cheese with plant-based alternatives and milk with oat milk.
PRO TIPS: Always grate cheese fresh. Warm hot honey before drizzling. Do not rinse pasta to retain starch for better sauce adhesion.
SERVING SUGGESTIONS: Pair with grilled corn, coleslaw, or a crisp green salad for balance.
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