🍗😋 Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
A Bold & Comforting Duo That Hits Every Craving
If you’re craving something bold yet comforting, this combo of sticky honey pepper chicken and ultra-creamy mac and cheese is exactly what you need. Sweet, savory, and a little spicy, the chicken is caramelized to perfection — and the mac and cheese? Buttery, cheesy heaven.
This dish is easy enough for a weeknight but indulgent enough for when you want to impress. The flavors complement each other beautifully: spicy-sweet chicken with creamy, mild pasta = pure magic.
📋 Ingredients
🍯 For the Honey Pepper Chicken:
2 boneless, skinless chicken breasts, sliced or cubed
Salt and black pepper, to taste
1 tablespoon olive oil
½ cup honey
¼ cup soy sauce
1 tablespoon apple cider vinegar or rice vinegar
½–1 teaspoon crushed red pepper flakes (adjust to taste)
2 cloves garlic, minced
½ teaspoon black pepper
🧀 For the Creamy Macaroni Cheese:
8 oz elbow macaroni (or pasta of choice)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole milk or 2%)
2 cups shredded cheese (cheddar, mozzarella, or a blend)
Salt and pepper, to taste
Optional: pinch of paprika, mustard powder, or garlic powder for extra flavor
🔧 Instructions
Step 1: Cook the Chicken
Season chicken with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side or until golden and cooked through.
Remove chicken and set aside.
Step 2: Make the Honey Pepper Sauce
In the same skillet, add garlic and sauté for 30 seconds.
Stir in honey, soy sauce, vinegar, red pepper flakes, and black pepper.
Bring to a simmer and let cook for 4–5 minutes, until slightly thickened.
Return the chicken to the skillet and toss to coat in the sticky sauce.
Let simmer for 2–3 more minutes until glossy and well-glazed.
Step 3: Make the Creamy Macaroni Cheese
Cook macaroni according to package directions; drain and set aside.
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Slowly whisk in milk, cooking and stirring until the mixture thickens (about 3–5 minutes).
Turn heat to low and stir in shredded cheese until melted and smooth.
Add cooked pasta, stir to coat, and season with salt, pepper, and any optional spices.
Step 4: Serve
Plate a generous scoop of creamy mac and cheese and top or serve alongside the sticky honey pepper chicken. Drizzle with any extra sauce from the pan, and garnish with chopped green onions or parsley if desired.
🧑🍳 Tips & Variations:
Add vegetables like sautéed bell peppers or steamed broccoli for a full meal.
Use boneless thighs for juicier chicken.
Want more heat? Add a dash of hot sauce to the honey mixture.
📦 Storage:
Store both components in the fridge for up to 3–4 days.
Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the mac and cheese if needed.