Why Make This Recipe
Honey Pepper Chicken Mac and Cheese combines the comforting flavors of mac and cheese with a sweet and spicy twist. The honey pepper sauce has a delightful balance of sweetness and heat, making it a crowd-pleaser. With crispy chicken and crispy bacon mixed in, this dish turns a classic favorite into something special. It’s perfect for family dinners, potlucks, or cozy nights in.
How to Make Honey Pepper Chicken Mac and Cheese
Ingredients:
- 1 16 oz box spiral noodles
- 1 25 oz. bag breaded chicken strips
- 5 slices bacon (cooked and crumbled)
- Salt and Pepper
- Basil
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 Tbs low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 Tbs vinegar
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 stick butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 cup freshly shredded colby jack cheese
- 2-3 cloves minced garlic
- Chopped fresh basil
Directions:
- Bake or deep fry chicken strips according to package directions (you can also make your own). Set aside.
- Cook pasta according to package directions.
- In a medium saucepan, mix all your Honey Pepper sauce ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring often. Remove from heat and let cool slightly to thicken.
- To make your cheese sauce, melt your butter and cream together in a large pan.
- Once melted, add in your cheese one at a time, stirring after each addition. Then add garlic and stir until everything is melted and incorporated. Add salt and pepper to taste.
- Add pasta to the pan with the sauce and stir to combine. Add in your bacon and stir until mixed well.
- Dip each of your chicken strips into the honey pepper sauce until coated, then set aside.
- When ready to serve, dish up your pasta and top with chicken strips. Sprinkle with basil and additional bacon if desired.
How to Serve Honey Pepper Chicken Mac and Cheese
Serve Honey Pepper Chicken Mac and Cheese warm, garnished with chopped fresh basil and extra crumbled bacon if you like. Pair it with a simple side salad or steamed veggies for a well-rounded meal.
How to Store Honey Pepper Chicken Mac and Cheese
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Reheat in the microwave or on the stove, adding a splash of cream if it seems too thick.
Tips to Make Honey Pepper Chicken Mac and Cheese
- You can customize the type of cheese based on your preference, but make sure to use a good melting cheese for the best texture.
- If you like your meal spicier, add more cayenne pepper to the sauce.
- Leftover chicken strips can be used in sandwiches or salads for another meal.
Serving Ideas
Honey Pepper Chicken Mac and Cheese can be served with a light and refreshing side salad or some garlic bread for a filling meal. You can also pair it with grilled vegetables or roasted corn to balance the rich flavors.
Final Thoughts
Honey Pepper Chicken Mac and Cheese is a delightful dish that everyone will love. It’s simple to make and full of flavor. With its delicious honey pepper sauce, crispy chicken, and cheesy goodness, it’s a meal that warms the heart. Enjoy every bite!
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Just assemble and bake before serving.
2. What if I don’t have spiral noodles?
You can use any pasta shape you prefer, such as penne, elbow macaroni, or fusilli.
3. Can I substitute the chicken strips?
Absolutely! You can use grilled chicken, shredded rotisserie chicken, or even tofu for a vegetarian option.
Honey Pepper Chicken Mac and Cheese
Ingredients
For the Pasta and Chicken
- 1 16 oz box spiral noodles (Can substitute with any pasta shape.)
- 1 25 oz bag breaded chicken strips (Bake or deep fry according to package directions.)
- 5 slices bacon (cooked and crumbled)
- to taste Salt and Pepper
- to taste Basil (Chopped fresh basil for garnish.)
For the Honey Pepper Sauce
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 Tbs low sodium soy sauce
- 1/4 cup pineapple juice
- 1 Juice of 1 lemon
- 1 Tbs vinegar
- 1 tsp black pepper
- 1/4 tsp cayenne pepper (Adjust for spiciness.)
For the Cheese Sauce
- 1 stick butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 cup freshly shredded colby jack cheese
- 2-3 cloves minced garlic
Instructions
Preparation
- Bake or deep fry chicken strips according to package directions and set aside.
- Cook pasta according to package directions.
- In a medium saucepan, mix all your Honey Pepper sauce ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring often. Remove from heat and let cool slightly to thicken.
Making Cheese Sauce
- Melt butter and cream together in a large pan.
- Once melted, add cheese one at a time, stirring after each addition. Add garlic and stir until everything is melted and incorporated. Add salt and pepper to taste.
Combining Ingredients
- Add pasta to the pan with cheese sauce and stir to combine. Add in bacon and stir until mixed well.
- Dip each chicken strip into the honey pepper sauce until coated, then set aside.
- When ready to serve, dish up your pasta and top with chicken strips. Sprinkle with basil and additional bacon if desired.
