Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe – Cozy, sweet-spiced comfort in one dish

Introduction

The kitchen smells like melting cheddar and warm honey — that sticky, savory-sweet aroma that makes everyone pause at the doorway. Today I’m sharing my Creamy Honey Pepper Chicken Mac and Cheese Delight, a recipe I cook when I want something homey and a little bit special. This always takes me back to Sunday dinners. If you love creamy casseroles, try my take on a similar favorite for a different weeknight vibe: creamy three-cheese macaroni.

Why You’ll Love This

• Quick weeknight comfort that fills the house fast.
• Sweet-and-spicy glaze balances rich cheese.
• Kid-friendly, yet grown-up enough for guests.
• Uses pantry staples and simple techniques.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes (plus 15–20 minutes bake)
• Total time: 60 minutes
• Skill level: Easy
• Taste: savory + sweet + gently spiced

Warm and reliable — follow the steps and you’ll have a dinner that feels made with care.

Ingredients You’ll Need

• 8 ounces elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 pound chicken breast, diced
• 1/4 cup honey
• 1 teaspoon paprika
• 1 tablespoon olive oil

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Use sharp cheddar for deeper taste.

How to Make It

1. First, boil the macaroni in salted water until tender but not mushy, about 8–9 minutes; drain and set aside.
2. Meanwhile, melt butter in a saucepan over medium heat, then whisk in flour, salt, black pepper, and garlic powder until smooth and pale.
3. Gradually add milk while whisking constantly; cook until the sauce thickens and coats the spoon, about 3–4 minutes.
4. Remove from heat, then stir in the shredded cheddar until the sauce becomes glossy and smooth.
5. Next, heat olive oil in a skillet over medium-high heat; add the diced chicken and cook, stirring, until no longer pink and you hear a confident sizzle.
6. Stir in honey and paprika, lower the heat, and cook 1–2 minutes more until a sticky glaze clings to the chicken and you smell caramel notes.
7. Then fold the macaroni into the cheese sauce, transfer to a baking dish, top with the honey-glazed chicken, and bake at 350°F (175°C) for 15–20 minutes until bubbling and the edges show a little golden brown. Serve warm.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded cheese to speed prep, but shred at home if you can for creamier melt.
2. Common mistake + fix: Overcooking the pasta makes mushy mac; stop at al dente and finish baking briefly.
3. Simple variation: Sprinkle smoked paprika or add chopped chives for brightness.

You can also check a comforting chicken twist I love for inspiration: creamy butter chicken.

Serving Ideas

• Weeknight dinner: Pair with a crisp green salad and lemon vinaigrette.
• Casual weekend: Serve with roasted broccoli and crusty bread for sopping up sauce.
• Brunch-ish twist: Top with a fried egg and a sprinkle of green onions.
• Holiday side: Make it in a bigger dish and serve family-style.
  Optional garnish: Fresh parsley, extra black pepper, or a drizzle of honey.

For another comfort-forward skillet that complements this flavor profile, try: creamy pepper jack chicken sausage pasta skillet.

Storing & Leftovers

• Fridge: Store airtight for up to 3–4 days.
• Freezer: Freeze portions in airtight containers for up to 2 months.
• Reheat: Warm gently in a 325°F oven or microwave, adding a splash of milk to revive creaminess.

Leftover idea: Turn it into a hearty bowl with steamed greens or stuff into a warm sandwich.

FAQs

Q: Can I make this ahead?
A: Yes — you can assemble, cover, and refrigerate for up to 24 hours; then bake straight from the fridge, adding 5–10 minutes.

Q: What substitutions work?
A: Swap elbow macaroni for penne or shells; use half-and-half for richer sauce, and try chicken thighs for more flavor.

Q: How do I know it’s done?
A: The cheese sauce should bubble at the edges and the chicken glaze look sticky and shiny; the top should show small golden spots.

Q: Can I freeze Creamy Honey Pepper Chicken Mac and Cheese Delight?
A: Absolutely — freeze in portions, then thaw in the fridge overnight before reheating gently so the texture stays creamy.

For a different honey-pepper take, you might enjoy this copycat version I referenced while developing the glaze: addictive cream cheese bacon ranch chicken sandwiches.

Conclusion

If you want a close copy of a restaurant-style honey pepper mac and cheese to compare, see this detailed recipe for inspiration: Copycat Applebee’s Honey Pepper Chicken Mac and Cheese and for another creamy spin, check this version: Creamy Honey Pepper Chicken Mac and Cheese – Umami | Recipe.

Final Thoughts

Thanks for spending time with me in the kitchen — this dish warms the house and the heart, and you can tweak the glaze or cheese to make it yours. I hope you bring this to your table soon; it’s one of my favorite ways to feed friends and family, and I call it my Creamy Honey Pepper Chicken Mac and Cheese Delight.

Creamy Honey Pepper Chicken Mac and Cheese Delight

A cozy and sweet-spiced comfort dish featuring creamy macaroni and cheese topped with honey-glazed chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces elbow macaroni
• 2 cups shredded sharp cheddar cheese Use sharp cheddar for deeper taste
• 1 cup milk
• 2 tablespoons butter Unsalted butter helps control salt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder Fresh garlic = bigger flavor
• 1 pound chicken breast, diced
• 1/4 cup honey
• 1 teaspoon paprika
• 1 tablespoon olive oil

Method

 

Preparation

1. Boil the macaroni in salted water until tender but not mushy, about 8–9 minutes; drain and set aside.
2. Melt butter in a saucepan over medium heat, then whisk in flour, salt, black pepper, and garlic powder until smooth and pale.
3. Gradually add milk while whisking constantly; cook until the sauce thickens and coats the spoon, about 3–4 minutes.
4. Remove from heat, then stir in the shredded cheddar until the sauce becomes glossy and smooth.

Cooking

1. Heat olive oil in a skillet over medium-high heat; add the diced chicken and cook, stirring, until no longer pink and you hear a confident sizzle.
2. Stir in honey and paprika, lower the heat, and cook 1–2 minutes more until a sticky glaze clings to the chicken.

Assembly and Baking

1. Fold the macaroni into the cheese sauce, transfer to a baking dish, top with the honey-glazed chicken, and bake at 350°F (175°C) for 15–20 minutes until bubbling and the edges show a little golden brown.
2. Serve warm.

Notes

For a twist, sprinkle smoked paprika or add chopped chives. Store airtight for leftovers up to 3–4 days in the fridge, or freeze portions for up to 2 months.