Description

This Honey Pepper Chicken Mac and Cheese recipe combines tender, flavorful chicken glazed in a sweet and spicy honey pepper sauce with creamy, cheesy macaroni. Enhanced with fresh peas and a blend of cheddar and parmesan cheeses, it’s a comforting and satisfying dish perfect for weeknight dinners that pleases both kids and adults alike.

Ingredients

Scale

For the Chicken and Sauce

1 lb chicken tenders, cut into bite-sized pieces
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes

For the Mac and Cheese

3 cups elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
1 cup fresh or frozen peas

Optional Garnish

Chopped parsley or chives

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Instructions

Season the chicken: Season the chicken pieces with salt and pepper to prepare them for cooking, ensuring they are well-flavored.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Make the honey pepper sauce: In the same skillet, add honey, soy sauce, and crushed red pepper flakes. Stir continuously until the sauce is well combined and slightly thickened. Return the chicken to the skillet and toss to coat evenly in the sauce. Remove from heat and set aside.
Cook the macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside for combining later.
Prepare the cheese sauce base: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden and bubbly, creating a roux.
Add the milk: Gradually whisk in the milk, stirring continuously until the sauce is smooth and starts to thicken, about 3-5 minutes.
Melt the cheeses: Stir in the shredded cheddar and grated parmesan cheeses. Continue to mix until the cheeses fully melt and the sauce becomes creamy.
Combine all components: Add the cooked macaroni and peas into the cheese sauce, stirring gently to combine. Then fold in the honey pepper chicken, mixing until everything is evenly coated with sauce.
Serve: Serve the mac and cheese immediately, garnished with chopped parsley or chives if desired for a fresh finish.

Notes

For a spicier kick, increase the amount of crushed red pepper flakes to your preference.
If using frozen peas, you can add them straight to the cheese sauce without thawing as they will cook quickly.
Substitute milk with a lower-fat option or plant-based milk if desired, adjusting cooking times slightly for thickening.
To make it gluten-free, use gluten-free flour and pasta alternatives.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.