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A bowl of creamy macaroni and cheese topped with crispy honey pepper glazed chicken pieces.

Honey Pepper Chicken Mac and Cheese

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 850 kcal

Ingredients
  

  • 16 oz elbow macaroni
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 cup all -purpose flour
  • 1 tsp sal t
  • 1 tsp black pepper
  • 1/2 cup vegetable oil
  • 1/2 cup hone y
  • 1/4 cup soy sauce
  • 2 tbsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all -purpose flour
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese, shredded
  • 1/2 cup smoked gouda, shredded
  • 1/2 tsp garlic powder

Instructions
 

  • Boil macaroni in salted water according to package directions until al dente; drain and set aside.
  • Season chicken cubes with salt and 1 tsp pepper, dredge in flour, and fry in oil over medium-high heat until golden brown and internal temperature reaches 165F.
  • In a small saucepan, combine honey, soy sauce, and cracked black pepper; simmer over medium heat for 5 minutes until thickened, then toss fried chicken in the glaze.
  • In a large heavy-bottomed pot, melt butter over medium heat, whisk in 1/4 cup flour and cook for 2 minutes to create a roux.
  • Gradually whisk milk into the roux, stirring constantly until the sauce thickens and coats the back of a spoon.
  • Remove sauce from heat and stir in shredded cheddar, smoked gouda, and garlic powder until the cheese is completely melted and smooth.
  • Fold the cooked macaroni into the cheese sauce until evenly coated.
  • Portion the mac and cheese into bowls and top with the glazed honey pepper chicken.