Honey Pepper Chicken with Creamy Macaroni Cheese is a perfect blend of sweet and spicy paired with rich, cheesy comfort food. The chicken is juicy and coated in a sticky honey pepper sauce that adds just the right kick. Alongside, there’s creamy macaroni cheese that’s smooth, cheesy, and wonderfully comforting.
I love making this meal when I want something cozy but a little special. The honey pepper sauce is easy to whip up, and it’s always a hit because it balances sweet and peppery flavors so well. The macaroni cheese feels like a warm hug on the side, making the whole dish feel like a solid home-cooked treat.
My favorite way to serve this is with a simple green salad or some steamed veggies to add a fresh crunch. It’s the kind of dinner that both kids and adults enjoy, and leftovers taste just as good the next day. Honestly, every time I make it, I find myself looking forward to the leftovers almost as much as the first meal!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and have great flavor. But breasts work well if you prefer leaner meat. Just watch cooking time so they don’t dry out.
Honey: Honey adds sweetness that balances the pepper heat perfectly. Maple syrup or agave syrup can be used if you need a substitute.
Black Pepper: Freshly ground black pepper gives a nice kick. Adjust the amount to your taste. For less heat, use white pepper or paprika only.
Cheddar Cheese: Sharp cheddar gives depth to the macaroni cheese. If you want a milder flavor, try mild cheddar or swap some cheddar for Gouda or Monterey Jack.
Macaroni: Elbow pasta is classic here, but small shells, cavatappi, or penne work well too—they hold the cheese sauce nicely.
How Do You Make the Creamy Macaroni Cheese Smooth and Lumpy-Free?
The key to a silky sauce is making a smooth roux and adding milk gradually.
- Melt butter on medium heat, stir in flour, and cook for 1-2 minutes without browning.
- Slowly add warm milk in small amounts while whisking constantly to avoid lumps.
- Keep whisking as the sauce thickens—this prevents clumps and creates a creamy texture.
- Remove from heat before adding cheese, so the sauce doesn’t get grainy.
Using warmed milk and whisking steadily really makes a difference. It’s all about patience here, and your macaroni cheese will be wonderfully smooth.
Equipment You’ll Need
- Large skillet or grill pan – I prefer it because it can handle the chicken marinating and cooking all in one place. It gives nice char marks too.
- Medium saucepan – perfect for making the cheese sauce without splatters.
- Whisk – helps create a smooth, lump-free cheese sauce and makes stirring easier.
- Large pot – necessary for boiling the pasta quickly and evenly.
- Measuring spoons and cups – for accurate marinade and sauce ingredients.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein option—each adds a different flavor and texture.
- Mix in cooked bacon or ham for a smoky, savory boost.
- Stir in sautéed vegetables like bell peppers, spinach, or mushrooms to add color and nutrients.
- Add a pinch of cayenne or red pepper flakes for extra heat if you like spicy food.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 4 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1½ teaspoons freshly ground black pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Optional: fresh thyme or parsley for garnish
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni (about 200g)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded (optional for extra creaminess)
- ½ teaspoon mustard powder (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This meal takes about 10-15 minutes of prep, 15 minutes for the chicken to marinate, and roughly 20-25 minutes to cook everything together. In total, you’re looking at around 45 minutes from start to finish. It’s a relatively quick and satisfying dish!
Step-by-Step Instructions:
1. Prepare the Honey Pepper Chicken:
In a bowl, whisk honey, black pepper, smoked paprika, garlic powder, onion powder, salt, and olive oil to make your marinade. Toss the chicken pieces in, making sure they’re fully coated. Let this sit for at least 15 minutes, or pop it in the fridge for up to an hour if you want to plan ahead.
Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken pieces in a single layer, leaving a bit of space around each. Cook about 4-5 minutes on each side until you see a nice char and the chicken is cooked through. Remove from heat, sprinkle fresh thyme or parsley if you like, and keep warm.
2. Cook the Macaroni:
Grab a large pot, fill it with salted water, and bring it to a boil. Add the elbow macaroni and cook according to package instructions, aiming for al dente (a little firm to the bite). Drain and set aside.
3. Make the Creamy Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and keep whisking for 1-2 minutes to make a smooth roux without browning it. Slowly pour in the warmed milk while whisking constantly to keep the sauce smooth.
Cook the sauce, stirring often, until it thickens enough to coat the back of your spoon, about 5-7 minutes. Take it off the heat and stir in the sharp cheddar and mozzarella cheeses until melted and silky. Add mustard powder if using, then season with salt and pepper to taste.
4. Combine Macaroni and Cheese Sauce:
Add the drained macaroni to the cheese sauce and stir gently until all the pasta is nicely coated in the creamy sauce.
5. Serve:
Plate the creamy macaroni cheese alongside your honey pepper chicken. Sprinkle chopped parsley over the macaroni and add any fresh herbs you like to the chicken. Serve everything warm and enjoy this comforting, delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating and cooking. This helps it cook evenly and absorb the flavors better.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely! Prepare the macaroni cheese sauce and pasta ahead, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove or microwave, adding a splash of milk if it thickens too much.
How Do I Store Leftovers?
Store leftover chicken and macaroni cheese separately in airtight containers in the fridge for up to 3 days. Reheat gently, and if the cheese sauce thickens, stir in a little milk to bring back creaminess.
Can I Substitute Other Pasta Shapes?
Yes! While elbow macaroni is classic, you can use small shells, penne, or cavatappi. Just adjust cooking times according to the pasta package instructions to keep it al dente.