Creamy Honey Pepper Chicken Mac and Cheese

Ingredients

For the Pasta & Cheese Sauce:

12 oz elbow macaroni or cavatappi pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk (whole milk preferred)
1 cup heavy cream
Salt and pepper to taste

For the Honey Pepper Chicken:

1 lb chicken breast or tenders, cut into strips
2 tablespoons olive oil
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt

For the Honey Pepper Glaze:

¼ cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon crushed red pepper flakes (adjust for heat)
1 teaspoon cornstarch + 2 tablespoons water (for thickening)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.

2. Prepare the Chicken

In a skillet over medium-high heat, warm olive oil.
Season chicken with black pepper, garlic powder, paprika, and salt.
Sear chicken for 5–7 minutes per side until golden and fully cooked. Remove and set aside.

3. Make the Honey Pepper Glaze

In the same skillet, combine honey, soy sauce, vinegar, and red pepper flakes.
Bring to a simmer, then add cornstarch slurry. Stir until thickened, about 1–2 minutes.
Add chicken back into the glaze, coating evenly. Remove from heat.

4. Make the Cheese Sauce

In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth.
Simmer until thickened, then stir in all cheeses until creamy.
Season with salt and pepper to taste.

5. Combine Everything

Add cooked pasta to the cheese sauce and toss to coat.
Top with glazed honey pepper chicken and a drizzle of extra sauce from the skillet.

Optional Garnish

Sprinkle extra Parmesan or cheddar on top
Add chopped parsley or green onions for color

Tips

For extra flavor, use smoked gouda or pepper jack cheese in the sauce.
Adjust red pepper flakes to control the spice level.
This dish reheats well — just add a splash of milk when reheating to restore creaminess.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.