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Eye-level shot of creamy macaroni and cheese topped with seared chicken on a white ceramic plate.

Honey Pepper Chicken Mac and Cheese: The Ultimate Comfort Bowl

This Honey Pepper Chicken Mac and Cheese features tender elbow macaroni smothered in a glossy, yellow-orange cheese sauce, topped with sticky, charred honey pepper chicken cubes, melted mozzarella strands, fresh parsley, and cracked black pepper.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) dried elbow macaroni Cooked al dente
  • 1 lb (450g) boneless skinless chicken breasts Cut into uniform bite-sized cubes
  • 3 tbsp (60g) honey For the glaze
  • 1 tbsp (15ml) soy sauce For the glaze
  • 1 tsp (2g) garlic powder For the glaze
  • 2 tsp (4g) coarse black pepper Divided use
  • 1 tbsp (15ml) olive oil For searing the chicken
  • 3 tbsp (45g) unsalted butter For the roux
  • 3 tbsp (25g) all-purpose flour For the roux
  • 2 cups (480ml) whole milk Cold
  • 2 cups (225g) sharp cheddar cheese Freshly shredded from block
  • 1 cup (115g) gouda cheese Freshly shredded from block
  • 1/2 cup (50g) white mozzarella cheese Freshly shredded, for topping
  • 2 tbsp (5g) fresh green parsley Finely chopped

Equipment

  • 1 Heavy-bottomed Cast-Iron Skillet Essential for getting a deep, visible char on the chicken.
  • 1 Large Dutch Oven or Deep Saucepan Used for making the glossy cheese sauce and boiling pasta.

Method
 

Step-by-Step Cooking Guide
  1. Bring a large pot of heavily salted water to a rolling boil. Add your elbow macaroni and cook until al dente. Drain the pasta well, but do not rinse it.
  2. Toss diced chicken breast cubes with olive oil, salt, and half the coarse black pepper. Heat a cast-iron skillet over medium-high heat. Add chicken in a single layer, let sit untouched for 3-4 minutes to form a crust. Flip the cubes.
  3. Pour honey, soy sauce, and garlic powder over the chicken. Toss continuously for 2 minutes until the sauce reduces into a sticky glaze and visible char marks appear.
  4. In a deep saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in the whole milk, whisking constantly to prevent lumps. Simmer for 3-4 minutes until slightly thickened.
  5. Remove saucepan entirely from heat. Slowly fold in freshly shredded sharp cheddar and gouda until you achieve a thick, glossy, yellow-orange cheese sauce. Fold the cooked macaroni into the sauce.
  6. Ladle macaroni onto a plate. Spoon sticky, pan-seared chicken over the pasta. Immediately sprinkle shredded white mozzarella over the hot chicken to melt into strands. Garnish with chopped fresh parsley and coarse black pepper.

Notes

Grate Your Own Cheese: Always use block cheese. Pre-packaged shreds will make your cheese sauce gritty.
Watch the Glaze: Honey burns fast. Only add your glaze during the final two minutes of searing.