My latest recipe is a twist on traditional mac and cheese. I combined tender chicken, elbow pasta, savory bacon and a blend of cheddar, mozzarella and parmesan for a delicious Honey Mac And Cheese. The honey-sweet finish and fresh basil offer an unexpected depth that piqued my interest, leaving me delighted.

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I’m excited to share my take on this Honey Pepper Chicken Mac and Cheese recipe. I first tried this dish when I was looking for a new idea to spice up my dinner menu and it quickly became one of my favs.

The creamy mix of cheddar, mozzarella and parmesan creates the perfect sauce that clings to every elbow macaroni noodle, while crispy chicken bites are seasoned with salt and freshly ground black pepper. I also add a drizzle of honey and a sprinkle of red pepper flakes for that unexpected sweet and spicy kick.

Sautéed in olive oil and finished off with crunchy bacon bits and a dash of fresh basil, this recipe has become a go-to meal that is both fun to make and indulgent. It’s a great dinner idea for those busy nights, and a fantastic way to mix up the traditional mac and cheese experience.

Enjoy your meal!

Why I Like this Recipe

I love this recipe because it gives me that perfect mix of sweet and savory flavors that just makes my mouth water. I really like how the honey works with the peppered chicken – it’s a flavor combo that I never get tired of. I also appreciate the mix of textures in every bite, like the crispy bacon and gooey, cheesy pasta that makes it feel so satisfying. Plus I feel like it comforts me whenever I eat it, kind of like a warm hug on a rough day.

Ingredients

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Elbow macaroni: provides good carbohydrates for energy and a fun bite size texture
Chicken breasts: loaded with protein to keep you full and aid muscle growth
Bacon: adds a savory crunch and loads of flavor even though its a bit salty
Honey: brings a sweet, sticky touch that balances the spicy pepper note
Cheddar & mozzarella cheeses: offer creaminess, taste and give a little calcium boost
Fresh basil: adds a vibrant, herby aroma and a pop of color to the dish

Ingredient Quantities

8 oz elbow macaroni

2 boneless, skinless chicken breasts, cut into bite-sized chunks

Salt, to taste

1 tsp freshly ground black pepper

2 tbsp olive oil

4 slices bacon, cooked and crumbled

1/4 cup honey

2 tbsp butter

2 tbsp all-purpose flour

2 cups whole milk

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/4 tsp red pepper flakes (optional)

1/4 cup fresh basil, chopped

How to Make this

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1. Start by cooking 8 oz of elbow macaroni in a pot of salted boiling water until al dente, then drain and set aside.

2. While pasta is cooking, season the 2 bite-sized chicken breast chunks with salt and a tsp of freshly ground black pepper. Heat 2 tbsp of olive oil in a skillet over medium heat and cook the chicken until it’s golden and fully cooked.

3. Just when the chicken is nearly done, drizzle 1/4 cup of honey over it, tossing to coat evenly, then remove from heat.

4. In a separate saucepan, melt 2 tbsp of butter and stir in 2 tbsp of all-purpose flour. Let it cook for about a minute, stirring constantly so it doesn’t burn.

5. Slowly whisk in 2 cups of whole milk, and if you want a little kick, add 1/4 tsp of red pepper flakes. Keep stirring until the sauce thickens a bit.

6. Once the sauce has thickened, lower the heat and stir in 1 cup of shredded cheddar, 1 cup of shredded mozzarella, and 1/2 cup of grated parmesan until all the cheeses are melted and the sauce is smooth.

7. Add the cooked chicken (with the honey drizzle), the drained macaroni, and 4 slices of cooked, crumbled bacon into the cheese sauce. Mix everything together gently so that every bite gets a little of each flavor.

8. Stir in 1/4 cup of chopped fresh basil and give it one last mix.

9. Serve immediately and enjoy your honey pepper chicken mac and cheese while warm, because its a delicious comfort food experience you wont wanna miss.

Equipment Needed

1. A large pot for boiling the macaroni.
2. A colander to drain the pasta.
3. A skillet for cooking the chicken.
4. A saucepan for making the cheese sauce.
5. A whisk to mix the flour and milk smoothly.
6. Measuring cups and spoons for the ingredients.
7. A cutting board and knife for prepping the chicken and basil.
8. A spatula or wooden spoon for stirring.

FAQ

Q: How do I get the chicken nice and browned?

A: Make sure you heat up the olive oil until it's really hot before adding the chicken. Don't overcrowd the pan so the pieces fry properly and get that gorgeous golden color.

Q: Can I use different cheeses if I dont have cheddar or mozzarella?

A: Yeah, you can swap out the cheeses if needed, but keep in mind it might change the flavor a bit. Just try to use cheeses that melt well.

Q: How do I make sure my sauce turns out smooth?

A: After you melt the butter, whisk in the flour and then slowly add whole milk while whisking constantly. This helps to avoid lumps so you get a creamy sauce.

Q: What if I dont like a lot of spice in my meal?

A: You can totally leave out the red pepper flakes if you prefer it milder. The dish will still taste awesome with that mix of honey and pepper.

Q: Can the dish be prepped ahead of time?

A: It’s best served fresh, but you can cook the bacon, chicken, and pasta ahead of time to save a little prep work when you need to put it all together.

Honey Pepper Chicken Mac And Cheese Recipe Substitutions and Variations

Instead of using chicken breasts, you could use chicken thighs which are juicier and tend to be more flavorful.
If you don’t have bacon or just prefer less meat, turkey bacon or even ham can work just fine for that smoky vibe.
If you run out of whole milk, try mixing 1 cup of 2% milk with 1 cup heavy cream – it still gives you that rich creaminess.
Not a fan of cheddar? Colby jack is a great alternative that melts well and still brings plenty of flavor.

Pro Tips

1. When you cook the pasta, be sure to add enough salt to the water and stir it occasionally because overcooked noodles can ruin the texture of the dish, and you dont want it too mushy.
2. For the chicken, let it fully brown before drizzling on the honey so that it gets a nice crisp exterior and doesn’t end up dry – this part really makes a difference in flavor.
3. While making your cheese sauce, add the milk slowly while whisking constantly; this helps prevent clumps and makes your sauce smooth instead of lumpy, trust me on this one.
4. Lastly, crumble your bacon only after it’s completely crispy and add it near the end of mixing so you get that perfect crunch in every bite without it getting soggy over time.

Honey Pepper Chicken Mac And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A large pot for boiling the macaroni.
2. A colander to drain the pasta.
3. A skillet for cooking the chicken.
4. A saucepan for making the cheese sauce.
5. A whisk to mix the flour and milk smoothly.
6. Measuring cups and spoons for the ingredients.
7. A cutting board and knife for prepping the chicken and basil.
8. A spatula or wooden spoon for stirring.

Ingredients

8 oz elbow macaroni
2 boneless, skinless chicken breasts, cut into bite-sized chunks
Salt, to taste
1 tsp freshly ground black pepper
2 tbsp olive oil
4 slices bacon, cooked and crumbled
1/4 cup honey
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 tsp red pepper flakes (optional)
1/4 cup fresh basil, chopped

Directions

Start by cooking 8 oz of elbow macaroni in a pot of salted boiling water until al dente, then drain and set aside.
While pasta is cooking, season the 2 bite-sized chicken breast chunks with salt and a tsp of freshly ground black pepper. Heat 2 tbsp of olive oil in a skillet over medium heat and cook the chicken until it’s golden and fully cooked.
Just when the chicken is nearly done, drizzle 1/4 cup of honey over it, tossing to coat evenly, then remove from heat.
In a separate saucepan, melt 2 tbsp of butter and stir in 2 tbsp of all-purpose flour. Let it cook for about a minute, stirring constantly so it doesn’t burn.
Slowly whisk in 2 cups of whole milk, and if you want a little kick, add 1/4 tsp of red pepper flakes. Keep stirring until the sauce thickens a bit.
Once the sauce has thickened, lower the heat and stir in 1 cup of shredded cheddar, 1 cup of shredded mozzarella, and 1/2 cup of grated parmesan until all the cheeses are melted and the sauce is smooth.
Add the cooked chicken (with the honey drizzle), the drained macaroni, and 4 slices of cooked, crumbled bacon into the cheese sauce. Mix everything together gently so that every bite gets a little of each flavor.
Stir in 1/4 cup of chopped fresh basil and give it one last mix.
Serve immediately and enjoy your honey pepper chicken mac and cheese while warm, because its a delicious comfort food experience you wont wanna miss.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 4
Calories: 600kcal
Fat: 25g
Saturated Fat: 10g
Trans Fat: 0.5g
Polyunsaturated: 3g
Monounsaturated: 12g
Cholesterol: 90mg
Sodium: 800mg
Potassium: 350mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 8g
Protein: 35g
Vitamin A: 900IU
Vitamin C: 5mg
Calcium: 300mg
Iron: 2mg

Honey Pepper Chicken Mac And Cheese Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Honey Pepper Chicken Mac And Cheese Recipe Substitutions and Variations

Pro Tips