Honey Pepper Chicken Mac and Cheese
Honey Pepper Chicken Mac and Cheese combines crispy glazed chicken with ultra-creamy mac and cheese. A restaurant-quality dish you can make at home!
Ingredients
- For the Honey Pepper Sauce:
- ½ cup honey
- 1 tsp black pepper
- 2 tbsp apple cider vinegar
- ½ tsp red pepper flakes optional
- ½ tsp garlic powder
- For the Mac and Cheese:
- 12 oz elbow macaroni
- 2 tbsp butter
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- Salt and pepper to taste
- ½ cup cooked bacon crumbled
- For the Chicken:
- 1 lb chicken tenders
- 1 cup flour
- ¼ cup cornstarch
- 2 eggs
- ½ cup milk
- 1½ cups panko breadcrumbs
- Oil for frying
Instructions
- Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, black pepper, vinegar, and garlic powder. Simmer until thickened, then remove from heat.
- Prepare the Chicken: Dredge chicken in flour and cornstarch, dip in egg wash, then coat in panko. Fry in oil until golden and crispy. Toss in honey pepper sauce.
- Make the Cheese Sauce: Melt butter in a pan, stir in heavy cream, and add cheeses gradually. Whisk until smooth.
- Assemble the Dish: Mix cooked pasta into the cheese sauce, add crumbled bacon, and stir. Serve topped with honey pepper chicken.
Notes
- Baked Option: Bake the chicken at 400°F for 20 minutes instead of frying.
- Spicy Kick: Add extra red pepper flakes or a splash of hot sauce.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk to keep it creamy.