Description
Easy Honey Pepper Chicken Mac and Cheese is the ultimate comfort food mashup. It features crispy chicken bites in a honey pepper glaze, served over creamy homemade mac and cheese.
Ingredients
Scale
- 1.5 lbs (about 680g) Boneless, Skinless Chicken (Thighs or breasts), cut into 1-inch pieces
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Large Egg, beaten
- 1/4 cup Milk
- As needed Frying Oil (Vegetable, canola, or peanut oil)
- 1/2 cup Honey
- 2 tbsp Soy Sauce (Low sodium recommended)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Gochujang or Sriracha
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Freshly Ground Black Pepper
- Pinch Red Pepper Flakes (Optional)
- 1 tbsp cornstarch + 2 tbsp cold water (for slurry)
- 12 oz (about 340g) Elbow Macaroni
- 4 tbsp (56g) Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2.5 cups Whole Milk
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Pinch Cayenne Pepper
- 2 cups (8 oz / 225g) Sharp Cheddar Cheese, shredded
- 1 cup (4 oz / 110g) Monterey Jack or Gruyère, shredded
- 1/2 cup Grated Parmesan Cheese
- Optional Garnish: Fresh Parsley or Chives, chopped; Extra Shredded Cheese
Instructions
- Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
- In a shallow dish, whisk together the flour, cornstarch, salt, and pepper. In a second dish, beat the egg and milk. Pat the chicken pieces dry.
- Heat oil in a heavy-bottomed pot to 350°F (175°C). Dip each chicken piece in the egg wash, then dredge in the flour mixture. Fry for 5-7 minutes until golden brown. Remove to a wire rack.
- In a medium saucepan, combine honey, soy sauce, apple cider vinegar, gochujang/sriracha, garlic powder, onion powder, and black pepper. Simmer and whisk in the cornstarch slurry. Cook for 1-2 minutes until thick.
- Remove glaze from heat. Add hot chicken pieces and toss to coat. Keep warm.
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in milk until smooth. Continue whisking until the sauce thickens. Reduce heat to low. Stir in salt, black pepper, and cayenne.
- Add cheeses and stir until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir. Spoon into bowls. Top with honey pepper chicken. Garnish and serve immediately.
Notes
- Use low sodium soy sauce for a healthier option.
- Adjust spice levels by modifying the amount of gochujang or Sriracha.
- For extra flavor, add fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 27g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 210mg
Keywords: Honey Pepper Chicken Mac, Mac and Cheese, Comfort Food