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Savory chicken with a pop of sweet heat pairs up with creamy mac and cheese for a meal you'll want again and again. That glossy chicken and peppery honey sauce goes so well with homemade cheesy pasta. Everyone at my place lights up when this hits the table—it's my go-to whenever there's something special to celebrate.
The first time I served this to friends they cleaned their plates fast. Someone actually asked for the how-to before dessert was even set out.
Tasty Ingredients
- Salt to taste: Pulls everything together A sprinkle of sea or kosher salt lets you nail the flavor
- Shredded sharp cheddar cheese: Brings intense cheesy power Fresh-shredded melts so much better
- Pure honey: Natural sweetness that makes the glaze shine Go for good-quality raw honey if you can
- Elbow macaroni: Holds onto the creamy cheese sauce well Grab firm pasta without any cracks
- Unsalted butter: Adds silkiness to the glaze and mac If it’s pale and not greasy it’s perfect
- Whole milk: Makes the sauce lush and smooth Stick with cold milk that doesn’t smell off
- Boneless skinless chicken breasts: Great lean choice for juicy chicken Pick ones that look pink and moist
- Fresh garlic: Punches up aroma Choose nice tight cloves—no green bits inside
- Freshly ground black pepper: Gives bold spicy bites Crack it fresh if you want zippy flavor
Easy-to-Follow Steps
- Plate and Serve:
- Set your chicken on plates and pour on any leftover glaze Serve big spoonfuls of mac and cheese beside it Top with extra cheese sauce if you’re in the mood
- Make the Cheese Sauce:
- Melt two tablespoons of butter in a pan Stir in flour and keep whisking so it stays smooth Let it cook for a minute without turning brown Slowly pour in the milk while whisking to make it thick and bubbly Take it off the heat and stir in the cheddar cheese until nice and creamy
- Prepare the Macaroni:
- Boil salted water as the chicken cooks Toss in elbow macaroni and cook until slightly firm—about eight minutes Drain without rinsing so it’s not mushy then leave it aside
- Glaze and Bake:
- Put the spiced chicken in a baking pan and spoon on half the honey glaze Pop it into the oven for twenty-five to thirty minutes The juices should run clear and it’ll hit about one sixty-five on a meat thermometer
- Make the Glaze:
- In a small pot melt butter on medium Once it’s foamy add minced garlic and stir for around thirty seconds (don’t let it brown) Then blend in the honey and stir until glossy and smooth
- Prep the Chicken:
- Dry both sides of each chicken breast Pat plenty of salt and pepper on them This locks in juicy flavor while baking
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Honey’s what brings out the wow It gives that pepper glaze a sweet mellow hit and makes it look extra pretty My kids had a silly contest over who could load their fork with the gooiest macaroni bite—lots of giggles all around
How to Store and Prep Ahead
Stash leftovers in containers and keep them in the fridge for up to three days. Warm up gently and add a splash of milk to bring the mac sauce back to life. Chicken tastes great reheated or chopped on top of a salad straight from the fridge.
Swaps and Switches
Go for chicken thighs if you love extra juicy bites or use Monterey Jack if you want a smoother cheese pull. Gluten-free pasta plus cornstarch for thickening makes it easy for everyone to enjoy.
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What Goes Great With This
Add a fresh green salad or roasted broccoli to lift things up Even a little hot sauce or a handful of fresh herbs makes the cheesy mac pop
Backstory and Inspiration
This sweet spicy chicken mashup comes from love for American comfort food with a touch of Southern heat The creamy mac and cheese reminds me of those big family dinners with everyone gathered around and smiling
Recipe FAQs
- → What helps keep chicken from drying out?
Dry the chicken first, then bake only until it hits 165°F. Spoons of glaze on top before and after baking also add moisture and flavor.
- → Is it okay to use chicken thighs too?
Thighs are awesome here. They turn out even more juicy—just keep an eye on the temp and bake until they reach 165°F inside.
- → Which other cheeses work in the mac?
Swap in Monterey Jack, smoky cheese, or gouda. Mixing them makes the pasta extra creamy with bold flavor!
- → How can I keep macaroni from getting too soft?
Stop cooking the pasta when it's still got a little bite, then drain fast. Toss it with the cheese sauce so it stays creamy, not mushy.
- → How do I tone down or ramp up the spice?
Switch up how much black pepper you toss in or sprinkle in chili flakes for heat. Or, keep things mild and cut back on the spicy stuff.
- → Can parts of this come together before dinner?
You bet! Cook the chicken and cheese sauce ahead. Warm them up when you're ready to eat and mix everything fresh for tastiest results.