This Savory Honey Pepper Chicken Mac and Cheese hits the sweet-savory balance with a peppery kick and melty cheese that comforts every time. I’ve tested this version several times, dialing the honey and cracked black pepper until it felt just right. If you enjoy creative mac-and-cheese spins, check out this clickable twist on BBQ chicken mac for more inspiration: BBQ Chicken Mac & Cheese.
Why Make This Recipe
- Big, layered flavor: sweet honey, bright cracked pepper, and rich cheese create contrast in every bite.
- Family-friendly protein boost: chicken turns mac and cheese into a full meal that satisfies kids and adults.
- Weeknight-friendly: most hands-on work takes 15–20 minutes, and it bakes quickly.
- Crowd-pleaser for gatherings: easy to double and bring to potlucks or game nights.
- Personal note: I love this recipe because the honey tempers the pepper without making it cloying — it keeps the dish interesting without overpowering picky eaters. See a taco-inspired mac-and-cheese idea for another weeknight option: Chicken Taco Mac & Cheese.
Recipe Overview
Prep time: 15 minutes.
Cook time: 25 minutes (stove + bake).
Total time: 40 minutes.
Servings: 4–6.
Difficulty: Easy–Medium.
Method: Sear seasoned chicken, make a simple roux-based cheese sauce, fold cooked pasta and chicken together, then finish under the broiler or in a 375°F oven for a bubbly top.
My Experience Making This Recipe
On my first run I found the balance between honey and pepper needed adjusting, so I measure rather than eyeball the sweet element. I also tested searing chicken in both butter and oil — oil at medium-high gives the best crust without burning the honey glaze.
How to Make Savory Honey Pepper Chicken Mac and Cheese
Start by cooking 12 ounces of pasta to just al dente (about 8–9 minutes) and set aside. Sear 1 lb of bite-sized chicken pieces in oil until they reach 165°F, then toss with 2 tbsp honey and 1 tbsp cracked black pepper. Make a cheese sauce by whisking 2 tbsp butter and 2 tbsp flour into a roux, slowly adding 2 cups milk, and melting in 2 cups shredded sharp cheddar plus 1/2 cup grated Parmesan. Combine pasta, chicken, and sauce in an oven-proof dish, top with extra cheese and breadcrumbs, and bake at 375°F for 12–15 minutes until bubbly and lightly browned.
Expert Tips for Success
- Use an instant-read thermometer to confirm chicken hits 165°F; that prevents dryness and ensures safety.
- Cook pasta 1–2 minutes less than package directions so it finishes in the oven without getting mushy.
- Build the sauce low and slow: whisk milk in gradually over medium-low heat to avoid a grainy sauce.
- For extra flavor, brown the roux slightly (1–2 minutes) before adding milk to develop a toasty note.
- Use an oven-proof skillet (cast iron or stainless) to sear and bake in the same pan — fewer dishes and better crust.
(Helpful alternative mac inspiration here: Cauliflower Mac & Cheese.)
How to Serve Savory Honey Pepper Chicken Mac and Cheese
- Serve with a crisp green salad dressed in vinaigrette to cut the richness.
- Add pickled jalapeños or crushed red pepper on the side for guests who want more heat.
- Pair with roasted vegetables like Brussels sprouts or asparagus for a balanced plate.
- For casual serving, spoon into individual ramekins and broil briefly for bubbly, golden tops.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven for 15–20 minutes (or until 165°F throughout); add a splash of milk if the sauce tightens. For single portions, microwave on medium power for 1–2 minutes, stirring halfway to distribute heat.
Recipe Variations
- Gluten-free: use 12 oz gluten-free pasta and replace the flour in the roux with 2 tbsp cornstarch mixed into a little cold milk before adding.
- Dairy-free: swap full-fat canned coconut milk or unsweetened soy milk and use a dairy-free cheese that melts well; reduce heat to avoid separation.
- Spicy honey pepper: add 1/2 tsp cayenne or 1–2 tsp hot honey and finish with extra cracked pepper.
- Smoky twist: use smoked gouda with cheddar and add 1 tsp smoked paprika for a campfire flavor. For another roasted-veg mac idea, try this recipe: Mac & Cheese with Roasted Vegetables.
Nutritional Highlights
- Protein-rich: chicken provides lean protein to make this hearty enough as a main dish.
- Calcium and vitamin D: from milk and cheese, contributing to bone health (adjust cheese amounts for lower fat).
- Allergens: contains dairy and gluten unless adapted; also may include soy depending on processed cheese choices. Aim for 1 to 1.5 cup portions for a balanced meal.
Troubleshooting Common Issues
- Sauce too thin: simmer the sauce gently to reduce or whisk in 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes.
- Sauce grainy or separated: you likely heated the milk too fast; return to low heat and whisk constantly, or blend briefly with an immersion blender to smooth.
- Chicken dry: slice thicker pieces and check temperature early; remove from heat at 160°F and let rest to reach 165°F carryover.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes. Assemble the pasta, chicken, and sauce in a baking dish, cover tightly, and refrigerate up to 24 hours. Bake from cold at 375°F for 20–30 minutes, uncovered for the last 5–7 minutes to brown the top.
Q: What cheeses melt best for a creamy sauce?
A: Sharp cheddar gives flavor while Monterey Jack or fontina add smooth meltiness. Grate cheese from a block — pre-shredded cheeses often contain anti-caking agents that can affect texture.
Q: How do I prevent the breadcrumbs from getting soggy?
A: Toast breadcrumbs in a skillet with a little olive oil until golden, then sprinkle over the top right before baking. This keeps them crispier than mixing them into the wet sauce.
Q: Can I use rotisserie chicken or leftover cooked chicken?
A: Absolutely. Use about 2 cups shredded rotisserie chicken and fold it in at the end. Since that chicken is already cooked, you only need to warm it through in the sauce to avoid drying it out.
Conclusion
If you want a crunchy, protein-packed side to serve alongside this mac, try a lighter baked option like the Healthy Baked Chicken Wings Recipe for a complementary, crowd-pleasing pairing.
Savory Honey Pepper Chicken Mac and Cheese
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free optional
Description
A comforting and delicious twist on mac and cheese with honey, cracked black pepper, and melty cheese, perfect for family dinners or gatherings.
Ingredients
- 12 ounces pasta
- 1 pound bite-sized chicken pieces
- 2 tablespoons honey
- 1 tablespoon cracked black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Extra cheese and breadcrumbs for topping
Instructions
- Cook pasta to just al dente, about 8–9 minutes, then set aside.
- Sear chicken pieces in oil until they reach 165°F, then toss with honey and cracked black pepper.
- Make a roux by whisking butter and flour together, then add milk gradually while whisking.
- Once the mixture is smooth, melt in sharp cheddar and Parmesan cheese until fully combined.
- Combine pasta, chicken, and cheese sauce in an oven-proof dish, top with extra cheese and breadcrumbs.
- Bake at 375°F for 12–15 minutes until bubbly and lightly browned.
Notes
For a spicy twist, consider adding cayenne pepper or hot honey. For gluten-free, replace with gluten-free pasta and cornstarch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American