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A matte white bowl filled with creamy orange cheddar mac and cheese topped with golden crispy chicken strips in a dark honey pepper glaze.

Honey Pepper Chicken Mac and Cheese: The Ultimate Sweet and Spicy Comfort Food

This Honey Pepper Chicken Mac and Cheese features crispy panko-breaded chicken glazed in a sweet and spicy honey pepper sauce, served over ultra-creamy, velvety orange cheddar macaroni for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 1.5 lbs Chicken Breast sliced into strips (680g)
  • 2 cups Panko Breadcrumbs (120g)
  • 1 cup All-Purpose Flour (125g)
  • 2 large Eggs beaten
Honey Pepper Glaze
  • 0.5 cup Honey (170g)
  • 2 tbsp Soy Sauce (30ml)
  • 1 tbsp Apple Cider Vinegar (15ml)
  • 1.5 tbsp Coarse Cracked Black Pepper (10g)
Macaroni & Cheese
  • 1 lb Elbow Macaroni (450g)
  • 4 cups Sharp Orange Cheddar freshly shredded (450g)
  • 3 cups Whole Milk (720ml)
  • 4 tbsp Butter (56g)
  • 4 tbsp All-Purpose Flour (56g)

Equipment

  • 1 Large Skillet For frying chicken
  • 1 Small saucepan For the honey pepper glaze
  • 1 Large pot For boiling pasta and making cheese sauce

Method
 

Chicken Prep
  1. Dredge chicken strips in flour, dip in eggs, and coat in panko.
  2. Fry in 350°F (175°C) oil until golden-brown and crispy. Drain on wire rack.
Glaze and Sauce
  1. Combine honey, soy, vinegar, and pepper. Simmer until thick and glossy.
  2. Melt butter, whisk in flour, add milk, then melt in cheddar until velvety.
Assembly
  1. Toss macaroni in cheese sauce. Top with glazed chicken strips and scallions.

Notes

Use freshly grated cheese for the smoothest sauce.
Toss chicken in glaze right before serving to keep it crunchy.