Description
Honey Pepper Chicken Mac Cheese is the ultimate fusion of creamy mac and cheese with crispy chicken tenders tossed in a sweet and spicy glaze. Perfect for comfort food lovers who crave bold flavor, this dish balances cheesy richness with a sticky honey pepper punch.
Ingredients
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 teaspoon cracked black pepper
12 breaded chicken tenders (store-bought or homemade)
1/3 cup honey
1 teaspoon crushed red pepper flakes
Fresh parsley or basil for garnish (optional)
Instructions
1. Bring a pot of salted water to boil. Cook elbow macaroni until al dente, then drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
3. Slowly pour in milk, whisking until thickened.
4. Add cheddar and mozzarella, stirring until melted and smooth. Season with salt and pepper.
5. Cook chicken tenders in an air fryer at 400°F for 12–15 minutes or bake in oven for 20 minutes.
6. In a small saucepan, warm honey and crushed red pepper until bubbly.
7. Toss hot chicken tenders in the honey pepper glaze using tongs.
8. Pour mac and cheese into a serving dish.
9. Top with glazed chicken tenders.
10. Drizzle extra glaze on top and garnish with parsley or basil if desired.
Notes
For extra heat, add more red pepper flakes or a dash of hot sauce to the honey glaze.
Avoid glazing chicken too early—wait until just before serving to keep it crispy.
To make it vegetarian, swap chicken for air-fried cauliflower bites or tofu strips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop + Air Fryer/Oven
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 14g
- Sodium: 870mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg