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Creamy elbow macaroni in a rich cheese sauce topped with golden brown breaded chicken bites and toasted breadcrumbs.

Ultimate Baked Honey Pepper Chicken Mac and Cheese Recipe

Honey Pepper Chicken Mac and Cheese combines creamy elbow macaroni, a rich cheddar and gruyere cheese sauce, and crispy glazed chicken bites baked perfectly in a white ceramic dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb elbow macaroni Dried, boiled 1 minute shy of al dente
  • 1/4 cup unsalted butter For the roux
  • 1/4 cup all-purpose flour For the roux
  • 3 cups whole milk Warmed
  • 2 cups sharp cheddar cheese Freshly grated
  • 1 cup gruyere cheese Freshly grated
  • 1 lb chicken breast Boneless, skinless, cut into bite-sized pieces
  • 1/2 cup all-purpose flour For breading
  • 2 eggs Beaten
  • 1 cup panko breadcrumbs For breading
  • 1/3 cup honey For glaze
  • 1 tbsp coarse black pepper For glaze
  • 1 tbsp soy sauce For glaze
  • 1 tbsp apple cider vinegar For glaze
  • 1/2 cup panko breadcrumbs Tossed in melted butter for topping
  • 2 tbsp fresh parsley Finely chopped

Equipment

  • 1 White Square Ceramic Baking Dish Essential for baking and presentation.
  • 1 Large Skillet For frying the breaded chicken bites.
  • 1 Large Saucepan For boiling pasta and making the cheese sauce.

Method
 

Cooking Instructions
  1. Bring a large pot of generously salted water to a rolling boil. Add 1 lb (450g) of elbow macaroni and cook for 1 minute less than the package instructions for al dente.
  2. Set up three shallow bowls: one with 1/2 cup (60g) flour, one with 2 beaten eggs, and one with 1 cup (60g) panko breadcrumbs. Season the chicken lightly, dredge in flour, dip in egg, and press into panko.
  3. Heat 1/4 cup (60ml) of cooking oil in a large skillet over medium-high heat. Add breaded chicken bites and sear for 3-4 minutes per side until deeply golden-brown. Transfer to a paper towel-lined plate.
  4. In a small saucepan, combine 1/3 cup (80ml) honey, 1 tbsp (7g) coarse black pepper, 1 tbsp (15ml) soy sauce, and 1 tbsp (15ml) apple cider vinegar. Simmer over low heat for 2-3 minutes. Toss crispy chicken in the glaze.
  5. Melt 1/4 cup (56g) butter over medium heat, whisk in 1/4 cup (30g) flour, and cook for 1-2 minutes. Slowly whisk in 3 cups (720ml) of warm milk until thickened.
  6. Remove milk from heat and stir in grated cheddar and gruyere until melted. Fold in macaroni. Pour into a white square ceramic baking dish.
  7. Arrange glazed chicken over the macaroni. Sprinkle with 1/2 cup (30g) buttery panko. Bake at 375°F (190°C) for 15-20 minutes until bubbly. Garnish with chopped fresh parsley.

Notes

Grate your own cheese from the block to avoid grainy cheese sauce.
Warm your milk before whisking it into the roux to prevent clumping.