Honey Pepper Chicken Mac and Cheese
Creamy mac and cheese topped with seasoned rotisserie chicken, a sweet and spicy honey pepper glaze, and crispy breadcrumbs. Comfort food that actually earns the hype.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken shredded
Dairy
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup gruyere cheese shredded, or substitute more cheddar
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter divided
Pantry & Canned Goods
- 12 oz cavatappi pasta or elbow macaroni
- 3 tbsp honey
- 2 tbsp all-purpose flour
- 0.25 cup panko breadcrumbs
Seasonings & Spices
- 1 tsp black pepper freshly cracked, plus more to taste
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp crushed red pepper flakes plus more to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
- Make the honey pepper glaze: melt 1 tablespoon of butter in a small saucepan over medium heat. Add honey, black pepper, and crushed red pepper flakes. Stir and cook for 2 minutes until slightly thickened. Add the shredded rotisserie chicken and toss to coat. Set aside.
- Make the cheese sauce: melt 2 tablespoons of butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk and cream, whisking constantly to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from heat. Add cheddar and gruyere a handful at a time, stirring until fully melted between additions. Season with garlic powder, smoked paprika, and salt. Add the drained pasta and stir to combine. If the sauce is too thick, add a splash of the reserved pasta water.
- Toast the breadcrumbs: melt remaining 1 tablespoon of butter in a small skillet over medium heat. Add panko and stir for 2 to 3 minutes until golden. Remove from heat.
- Serve mac and cheese in bowls topped with honey pepper chicken, toasted breadcrumbs, and an extra crack of black pepper.
Notes
Shred your own cheese. Pre-shredded cheese is coated in starch to prevent clumping and that coating makes your cheese sauce grainy instead of smooth. It takes two minutes and makes a real difference.
Cavatappi — the corkscrew-shaped pasta — holds the sauce better than elbow macaroni. Worth using if your store carries it. Any short pasta works in a pinch.
The honey pepper glaze is the whole point of this recipe — do not skip the black pepper. Use more than feels comfortable. The heat and the honey together are what make it work.
Leftovers reheat well with a splash of milk stirred in to loosen the cheese sauce. Do not microwave on high or the sauce will break — medium power for 90 seconds, stir, repeat.
Tried this recipe?Let us know how it was!