Creamy Honey Pepper Chicken Mac (Print Version)

Tender honey pepper chicken with creamy, cheesy macaroni creates a comforting blend of textures and flavors.

# Ingredients:

→ Mac and Cheese

01 - 2 cups elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt, to taste
11 - Black pepper, to taste

→ Honey Pepper Chicken

12 - 2 boneless skinless chicken breasts, cut into bite-sized pieces
13 - 1 cup buttermilk
14 - 1 cup all-purpose flour
15 - 1 teaspoon paprika
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - Vegetable oil, for frying

→ Honey Pepper Glaze

19 - 1/3 cup honey
20 - 1 tablespoon soy sauce
21 - 1 teaspoon cracked black pepper
22 - 1/2 teaspoon red pepper flakes (optional)

→ Garnish

23 - Fresh parsley (optional)
24 - Extra black pepper (optional)

# Steps:

01 - Combine chicken breast pieces with buttermilk in a bowl, cover, and refrigerate for a minimum of 20 minutes to tenderize and flavor the meat.
02 - Mix flour, paprika, salt, and black pepper in a separate bowl until thoroughly combined.
03 - Heat vegetable oil in a large skillet over medium heat. Dredge marinated chicken in the seasoned flour mixture, ensuring each piece is fully coated. Fry in batches for 4 to 5 minutes on each side until crisp and golden brown. Drain on paper towels.
04 - Combine honey, soy sauce, cracked black pepper, and red pepper flakes in a small saucepan. Simmer gently over low heat, stirring frequently, for 2 to 3 minutes until smooth and combined.
05 - Toss the fried chicken pieces in the prepared honey pepper glaze until thoroughly coated.
06 - Boil elbow macaroni in a large pot of salted water following package directions until al dente. Drain and set aside.
07 - In a saucepan over medium heat, melt butter. Whisk in flour, stirring constantly for 1 to 2 minutes. Gradually add milk and heavy cream while whisking to avoid lumps. Lower heat and incorporate cheddar and mozzarella, stirring until smooth and melted. Stir in garlic powder, onion powder, salt, and black pepper.
08 - Add drained macaroni to the cheese sauce, mixing gently until noodles are evenly coated.
09 - Divide mac and cheese into serving bowls. Generously top with glazed honey pepper chicken. Finish with a sprinkle of fresh parsley and extra cracked black pepper if desired.

# Notes:

01 - For best crispiness, fry chicken in batches to prevent overcrowding and temperature drop in the frying oil.
02 - Allow cheese sauce to gradually come together over low heat to prevent separation.