Description
A bubbling pan of mac and cheese crowned with crispy, honey‑pepper glazed chicken — cozy comfort with a spicy‑sweet twist. Perfect for quick dinner, easy recipe nights, make‑ahead breakfast ideas (leftovers!), healthy snack portions, dinner ideas for families, and weeknight food ideas.
Ingredients
12 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
3 tbsp butter (for sauce)
3 tbsp all-purpose flour
3 cups whole milk
1 tsp kosher salt
1/2 tsp black pepper
2 boneless skinless chicken breasts (about 1 lb), cut into bite-size pieces
1/2 cup buttermilk
1 cup all-purpose flour (for dredging)
1 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt (for chicken dredge)
1/4 tsp black pepper (for chicken dredge)
1 cup panko breadcrumbs
1 cup vegetable oil (for frying)
2 tbsp honey
1 tbsp freshly ground black pepper (for glaze)
1 tbsp butter (for glaze)
1 tbsp chopped parsley (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil; cook macaroni until just al dente (8–10 minutes). Drain and set aside.
2. Set up three bowls: (1) flour + garlic powder + paprika + salt + pepper, (2) buttermilk, (3) panko. Toss chicken pieces in bowl 1, dip in bowl 2, then press into bowl 3.
3. Heat 1 cup oil in a skillet over medium‑high. Fry chicken in batches until golden and cooked through, 4–5 minutes per side. Drain on paper towels.
4. For the glaze, melt 1 tbsp butter in a small pan; stir in honey and 1 tbsp cracked black pepper. Simmer 1–2 minutes to slightly thicken. Toss fried chicken in glaze.
5. For the cheese sauce, melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour; cook 1 minute. Gradually whisk in 3 cups milk until thickened. Lower heat; stir in cheddar and mozzarella until smooth. Season with salt and pepper.
6. Fold cooked macaroni into the cheese sauce until evenly coated.
7. Spoon mac and cheese into bowls, top with honey‑pepper chicken, and drizzle extra glaze. Garnish with parsley if desired. Serve immediately.
Notes
Shred cheese from a block for the smoothest, silkiest sauce.
Keep the chicken and pasta separate if not serving right away to preserve crispiness.
Reheat mac gently with a splash of milk; re‑crisp chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~450 g)
- Calories: 780
- Sugar: 12
- Sodium: 920
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 18
- Trans Fat: 0.5
- Carbohydrates: 65
- Fiber: 3
- Protein: 43
- Cholesterol: 135
Keywords: creamy mac and cheese, honey pepper chicken, easy dinner, quick dinner, easy recipe, healthy snack, breakfast ideas, dinner ideas, food ideas