Introduction
I still remember the first time I made this dish. I wanted something creamy but not too heavy. First, I warmed a skillet over medium heat. Then, I tossed in tender chicken breast pieces. I drizzled honey and cracked fresh black pepper. The aroma filled my kitchen within seconds. My kids peeked in, curious. Even my picky eater asked for seconds. Since that day, “Creamy Honey Pepper Chicken Mac and Cheese Delight” has become a staple in my home. It brings comfort without feeling too rich. I am excited to share its story and simple magic with you.
Description
I had leftover cooked chicken one evening. Instead of another plain salad, I grabbed the honey jar first. Then I sprinkled generous black pepper. Meanwhile, I boiled macaroni until just tender. After combining the pasta and sauce, everything melded into a silky, sweet-and-peppery mix. My family gathered around the table. Each bite offered a hint of honey sweetness balanced by warm pepper heat. The flavors felt both familiar and exciting. Ever since, this recipe has been my top choice for busy weeknights and casual gatherings.
Why You’ll Love This Recipe
Versatile
You can serve it as a main dish or side. It works great on a potluck table or for a cozy night in. Additionally, you can swap in whole-wheat pasta or gluten-free noodles. Either way, it remains a crowd-pleaser.
Budget-Friendly
Most ingredients are pantry staples. You don’t need expensive cheeses or specialty items. Even homemade breadcrumbs make an optional yet affordable topping. Consequently, this dish stretches your grocery budget without sacrificing flavor.
Ingredients for the Recipe
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2 cups uncooked elbow macaroni
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2 tablespoons olive oil
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2 cups cooked chicken breast, diced
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups milk (whole or 2%)
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4 ounces cream cheese, softened
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1½ cups shredded sharp cheddar cheese
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2 tablespoons honey
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1 teaspoon freshly ground black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt (adjust to taste)
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2 tablespoons chopped fresh parsley (optional garnish)
How to Make This Recipe
Step-by-Step Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually around 7–8 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside. Do not rinse, as the starch helps the sauce cling better.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Add the diced cooked chicken breast. Drizzle in the honey and sprinkle the black pepper over the top. Stir to coat the chicken evenly. Let it cook for 3–4 minutes, allowing the honey to slightly caramelize and the pepper to infuse. Once everything is heated through and lightly golden, remove the chicken from the pan and set aside.
Step 3: Prepare the Cheese Sauce Base
In the same skillet (no need to wash it), melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1–2 minutes to form a smooth roux. This step thickens the sauce and removes any raw flour taste.
Step 4: Add the Milk
Slowly pour in the milk while whisking to avoid lumps. Continue to whisk for about 3–4 minutes until the mixture thickens slightly and is smooth.
Step 5: Make It Creamy
Add the cream cheese to the sauce. Stir until it’s fully melted and combined. This adds a rich, velvety texture. Reduce the heat to low.
Step 6: Add the Cheddar and Seasoning
Stir in the shredded cheddar cheese. Keep stirring until it’s melted and the sauce is thick and glossy. Add garlic powder, onion powder, and salt. Mix until all the seasonings are fully incorporated. Taste the sauce and adjust salt or pepper as needed.
Step 7: Combine Everything
Return the honey-pepper chicken to the skillet. Stir well to coat it with the cheese sauce. Now add the cooked pasta. Fold it all together gently with a spatula until the macaroni is evenly coated in the creamy sauce and every bite includes bits of chicken.
Step 8: Let It Simmer
Allow the entire mixture to simmer on low heat for 2–3 more minutes. This step helps everything come together and ensures the pasta soaks in the flavor.
Step 9: Serve
Transfer the mac and cheese to a serving bowl or individual plates. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve hot.
Quick and Easy
This dish can be ready in under 30 minutes, especially if you already have cooked chicken on hand. Everything cooks in just a couple of pans, making cleanup easy and stress-free. It’s perfect for weeknights when you want something comforting without spending hours in the kitchen.
Customizable
You can customize the dish to your liking. Want a spicier version? Add crushed red pepper flakes. Need to sneak in veggies? Stir in some sautéed spinach or steamed broccoli. Prefer a different cheese? Try Monterey Jack or mozzarella for a milder flavor.
The honey and pepper balance allows room for creativity without overpowering the base. For a lighter version, use low-fat milk and reduced-fat cheese.
Perfect for Guests
When you have friends or family over, this is a showstopper dish. It has the comforting familiarity of mac and cheese with an elevated twist from the honey and peppered chicken. You can serve it in small ramekins for a fancy feel or as a big, bubbling casserole for a family-style gathering. Either way, guests will ask for seconds—and the recipe.
This recipe also scales up beautifully. Just double the ingredients and use a larger skillet or Dutch oven. You can even prep it ahead and reheat gently before serving.
FAQs (Frequently Asked Questions)
Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with penne, rotini, or even shells. Just make sure to cook the pasta al dente so it holds up well in the creamy sauce.
Can I make this recipe gluten-free?
Absolutely. Use your favorite gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend. The texture and taste will remain rich and satisfying.
How spicy is this dish with the black pepper?
The pepper adds warmth, not intense heat. If you’re sensitive to spice, start with half a teaspoon and adjust after tasting the sauce. It’s easy to build up the flavor gradually.
Is it possible to make this recipe in advance?
Yes. You can prepare the entire dish and refrigerate it. Reheat it on the stovetop with a splash of milk to bring back the creaminess. It’s best served fresh, but leftovers reheat well.
Can I freeze this mac and cheese?
Freezing is possible, but the texture of the sauce may change slightly. If you choose to freeze it, allow the dish to cool completely, then portion it into freezer-safe containers. Reheat gently on low heat and stir in a little milk or broth to revive the creaminess.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs add extra moisture and richness. Just make sure they’re fully cooked and chopped before mixing them into the dish.
What can I use instead of cream cheese?
You can substitute with sour cream or Greek yogurt for a tangy twist. They both create a creamy base, though the flavor will be slightly different.
Can I bake this dish with a breadcrumb topping?
Definitely. Pour the finished mac and cheese into a baking dish, top with seasoned breadcrumbs, and bake at 180°C (350°F) for 10–15 minutes until golden and bubbly.