Creamy Honey Pepper Chicken Mac and Cheese is a comforting dish that brings together tender chicken, creamy cheese sauce, a hint of sweet honey, and a little peppery kick. The macaroni noodles soak up all the flavors, making every bite smooth, cheesy, and just a bit spicy in the best way.
I love making this when I want something both cozy and interesting. The honey adds a nice touch of sweetness that balances out the pepper, so it’s not your everyday mac and cheese—it has a fun twist that keeps everyone asking for more. I usually add an extra sprinkle of black pepper on top to give it just that little pop of spice I crave.
Serving this straight from the pot with a crisp green salad or steamed veggies on the side makes for a simple and satisfying meal. It’s one of those dishes that’s perfect for any night you want to treat yourself without a lot of fuss. Whenever I make this, the house smells like comfort and dinner time, and that’s always a good feeling.
Key Ingredients & Substitutions for Creamy Honey Pepper Chicken Mac and Cheese
Pasta: Elbow macaroni or cavatappi works great because they hold the cheese sauce well. If you don’t have these, penne or rotini make good choices too.
Chicken: Fresh chicken breasts give juicy bites here, but shredded rotisserie chicken can save time and still taste delicious.
Cheese Mix: Sharp cheddar brings bold flavor, mozzarella adds creaminess, and Parmesan gives a nice salty depth. You can swap mozzarella for fontina or Monterey Jack for a mild alternative.
Honey: The honey is key for balancing the pepper’s heat with sweetness. Use pure honey or a mild syrup like agave if preferred.
Black Pepper: Freshly ground pepper adds a lively spicy note. Feel free to adjust how much you add depending on your spice preference.
How Do You Make a Smooth, Lump-Free Cheese Sauce?
Making the sauce starts with a roux — butter and flour cooked together — which thickens the milk into a creamy base. Here’s how to get it just right:
- Melt butter over medium heat, then whisk in flour constantly to avoid burning. Cook until it’s a light golden color.
- Slowly add warm milk while whisking vigorously to prevent lumps.
- Keep whisking until the sauce thickens. It should coat the back of a spoon smoothly.
- Lower heat before stirring in cheese so it melts gently and keeps the sauce silky.
Patience and steady whisking are your best friends here! Warm milk helps everything blend nicely. This technique keeps the sauce creamy without unpleasant clumps.
Equipment You’ll Need
- Large pot – I use it to cook the pasta easily and quickly. It’s the main tool for boiling noodles.
- Skillet or frying pan – perfect for cooking the chicken and making the cheese sauce without dirtying multiple dishes.
- Whisk – helps blend the roux and milk smoothly so your sauce stays lump-free.
- Measuring cups and spoons – keep things precise, especially for the honey and spices.
- Wooden spoon or spatula – for stirring the cheese and moving ingredients around in the pan.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta instead of chicken for a smoky, savory flavor.
- Mix in sautéed veggies like spinach, bell peppers, or mushrooms for extra freshness and texture.
- Swap the honey for maple syrup or brown sugar if you want a different sweetness touch.
- Add a pinch of cayenne or red pepper flakes for more heat if you love spicy foods.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 8 oz elbow macaroni or cavatappi pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil or vegetable oil
Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp honey
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes total—10 minutes to prep and cook the chicken and pasta, and 10-15 minutes to make the creamy cheese sauce and combine everything. It’s quick and perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until just tender (al dente), according to the package steps. Drain your noodles and set them aside while you prepare the rest.
2. Prepare the Chicken:
Season your chicken pieces with salt, pepper, garlic powder, and the smoked paprika if you like. Heat the oil in a skillet over medium-high heat, then add the chicken. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5 to 7 minutes. Remove from heat and set aside.
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until you see it lightly turn golden. Slowly pour in the warmed milk, whisking continuously to keep the sauce smooth and lump-free. Keep whisking for about 5 minutes until it thickens and coats the back of a spoon.
4. Add Cheese & Honey:
Turn the heat down to medium-low. Stir in the sharp cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Mix in the honey and season with salt and freshly ground pepper to your taste. Add extra black pepper if you want a nice spicy kick!
5. Combine Pasta & Sauce:
Add the drained pasta to the cheese sauce and gently stir to coat each noodle in creamy goodness.
6. Serve & Enjoy:
Plate your mac and cheese and top with the cooked chicken pieces. For a lovely finish, sprinkle a bit more black pepper on top. Serve right away to enjoy the best creamy texture.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and keeps the texture tender.
Can I Make This Mac and Cheese Ahead of Time?
You can prepare the cheese sauce and cook the pasta ahead, then refrigerate separately for up to 2 days. Reheat gently on the stove and add a splash of milk if the sauce thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a little milk on the stove or in the microwave, stirring occasionally to keep it creamy.
What Can I Substitute for Honey?
If you don’t have honey, maple syrup or agave nectar work well as a sweetener and will still balance the peppery flavor nicely.