This recipe takes classic macaroni and cheese to a new level with tender, sweet and spicy chicken, all enveloped in a rich, creamy, and subtly peppery cheese sauce. It’s the perfect dish for a comforting family dinner or a cozy night in.

Yields: 6-8 servings

Prep time: 25 minutes

Cook time: 40-45 minutes

Ingredients:

For the Honey Pepper Chicken:

• 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon freshly cracked black pepper (or more to taste)

For the Mac and Cheese:

• 1 lb (450g) elbow macaroni or pasta of choice (cavatappi, shells work well)
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Pinch of nutmeg (optional, enhances cheesy flavor)
• 1/2 teaspoon freshly ground black pepper (or more to taste, for that “pepper” kick)
• 1/2 teaspoon salt, or to taste
• 4 cups (about 16 oz / 450g) shredded cheese blend:
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Fontina cheese, shredded (for creaminess and nutty flavor)
  • 1 cup Colby Jack or Monterey Jack cheese, shredded (for meltiness)
• 1/2 cup grated Parmesan cheese (for finishing)

For the Topping (Optional):

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment:

• Large pot for pasta
• Large skillet for chicken
• Large Dutch oven or deep pot for cheese sauce
• 9×13 inch baking dish

Instructions:

1. Cook the Pasta:

* Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (slightly firm to the bite). It’s important not to overcook, as it will finish cooking in the oven.

* Drain the pasta thoroughly and set aside. Do not rinse.

2. Prepare the Honey Pepper Chicken:

* While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.

* Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).

* Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

* Reduce the heat to medium-low. In the same skillet, add the honey, apple cider vinegar, soy sauce, and 1 teaspoon of freshly cracked black pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, until the sauce slightly thickens.

* Return the cooked chicken to the skillet, tossing to coat evenly in the honey pepper glaze. Remove from heat and set aside.

3. Make the Cheese Sauce (Roux and Bechamel):

* In a large Dutch oven or deep pot, melt the 6 tablespoons of butter over medium heat.

* Once melted and bubbling, whisk in the all-purpose flour. Cook, stirring constantly, for 1-2 minutes to create a roux. It should be a pale blonde color and smell slightly nutty.

* Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and starts to thicken.

* Bring the sauce to a gentle simmer, stirring frequently. Let it cook for about 5 minutes, allowing it to thicken to a coating consistency.

* Remove the pot from the heat. Stir in the Dijon mustard, garlic powder, smoked paprika, nutmeg (if using), 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt.

* Add the shredded sharp cheddar, Gruyère/Fontina, and Colby Jack/Monterey Jack cheeses, a handful at a time, whisking constantly until each addition is fully melted and incorporated before adding more. This prevents the cheese from clumping.

* Taste the sauce and adjust salt and pepper if needed. It should be rich, creamy, and well-seasoned.

4. Assemble the Mac and Cheese:

* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

* Add the drained cooked pasta to the large pot with the cheese sauce. Stir gently until the pasta is completely coated.

* Gently fold in about two-thirds of the honey pepper chicken into the mac and cheese. Reserve the remaining chicken for topping.

* Pour half of the mac and cheese mixture into the prepared baking dish, spreading it evenly.

* Sprinkle about half of the remaining reserved honey pepper chicken over this layer.

* Add the remaining mac and cheese mixture to the dish.

* Top with the rest of the honey pepper chicken.

* Sprinkle evenly with the grated Parmesan cheese.

5. Prepare Optional Topping & Bake:

* If using the panko topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.

* Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the topping (if used) is golden brown and crispy. If the top is browning too quickly, you can loosely cover it with foil.

6. Rest and Serve:

* Once out of the oven, let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve.

* Garnish with fresh chopped parsley, if desired.

Tips for Success:

• Use Room Temperature Milk: Warming the milk slightly before adding it to the roux helps create a smoother sauce and prevents lumps.
• Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your cheese sauce grainy. Grating your own ensures a smoother, creamier result.
• Don’t Overcook Pasta: Al dente pasta is key, as it will absorb more sauce and finish cooking in the oven without becoming mushy.
• Adjust Heat: For less spice, reduce or omit the cayenne pepper. For more, add a pinch more to the chicken or even a dash of hot sauce to the cheese sauce.
• Flavor Boost: A splash of dry white wine or even beer can be added to the roux after the flour is cooked for an extra layer of flavor before adding the milk.
• Make Ahead: You can assemble the mac and cheese (without the panko topping) up to a day in advance. Cover and refrigerate. Add 10-15 minutes to the baking time if baking from cold.