This Is The Mac and Cheese I Make When I Need a Hug
Okay, so you know those days when everything’s going sideways—like, the cat’s knocked over your coffee again, or apparently socks do vanish in the dryer (seriously, where do they go?)—and you just need something warm and comforting? That’s when I whip up this Creamy Honey Pepper Chicken Mac and Cheese Delight. Actually, come to think of it, I started making a version of this back at uni, only with way more pre-shredded cheese (don’t judge). But over time, I kept adding bits and bobs until this “delight” version happened. Now, my family asks for it basically every week. And let’s be honest: I still occasionally use the pre-shredded stuff when I’m in a rush, and it’s totally fine.
Why You’ll Love This—Or At Least Why I Do
I make this when I want something cheesy with a little kick that makes you want to dance in your chair (yep, I’ve done that). My family goes wild for it, especially my brother who claims he “doesn’t even like pasta”—but somehow always takes seconds. And if I’m being real, the honey pepper combo just works, even though I was skeptical the first time. If you’re like me and sometimes overcook chicken (guilty), don’t stress; the creamy sauce covers a multitude of sins. Oh, and this is the only way I can sneak broccoli in for my niece—she calls it “the good green.”
What You’ll Need (But Feel Free to Fudge It)
- 2 chicken breasts (I’ve used thighs instead—they stay juicier, but whatever’s on hand)
- Salt and cracked black pepper (I go heavy on the pepper, but do what feels right)
- 1 tablespoon olive oil (or butter—hey, no judgment)
- 2 cups macaroni, elbow or shells (shells kinda scoop up more sauce, just saying)
- 1 tablespoon honey (my grandmother swears by clover honey, but I grab whatever’s in the cupboard)
- 1 1/2 cups milk (whole milk is lush, but I’ve used oat milk and it turned out fine)
- 2 tablespoons cream cheese (I ran out once and just used extra cheddar, still tasty)
- 1 1/2 cups cheddar cheese, shredded (sharp is my go-to, but honestly, any cheese you like)
- 1/2 cup grated parmesan (or skip it if you’re not a fan, it’s not a deal-breaker)
- 1 teaspoon smoked paprika (I sometimes add a teensy bit more for oomph)
- 1/2 teaspoon garlic powder (fresh is great if you’ve got the patience)
- Optional: A handful of steamed broccoli or peas (just throw ‘em in at the end)
How I Throw It All Together (And A Couple Tangents)
- First off, get that pasta water boiling—salt it like you mean it. Add the macaroni and cook till just barely al dente (it’ll keep cooking in the sauce, trust me). Drain it, but keep a splash of the cooking water. I forgot that step once and the sauce was stiffer than my uncle’s poker face.
- While that’s happening, season your chicken with salt and pepper. Heat olive oil in a biggish pan—nonstick if you don’t fancy scraping burnt bits later—and cook the chicken till golden. I do about 6 minutes per side, but honestly, I go by the “hey, does it look done?” method. Remove and let it rest (I usually try to wait, but sometimes slice it hot and burn my fingers—again, don’t be me).
- In the same pan (yes, don’t wash it, all that flavor!), add honey and let it bubble a bit. Toss in smoked paprika and garlic powder, give it a swirl, then pour in milk. Scrape up any golden bits from the bottom; they’re pure joy. Whisk in cream cheese till it melts—this is when I usually sneak a spoonful because it smells amazing. Lower the heat, and gradually add cheddar and parmesan, stirring until super silky. If it gets too thick, that pasta water saves the day.
- Chop up the chicken (bite-size, or bigger if you like a mouthful) and toss it back in the pan with cooked pasta. If you want to throw in broccoli or peas, now’s your moment. Stir everything gently until coated. Taste a bit (but warn your tongue, it’s molten at this stage!).
- Transfer it into a baking dish if you want a crispy top (I just use my pan half the time), sprinkle extra cheese, and broil for 2-3 minutes. Or, skip the oven entirely if you’re in a rush—still delish.
Notes I Wish I Knew Sooner
- If your sauce gets lumpy, a whisk (or even a fork in a pinch) will smooth most things out. Don’t panic.
- Actually, I find it works better if you let the finished dish sit for 5 minutes. The flavors kinda meld together.
- If you forget the honey, it’s still tasty, but that subtle sweetness really ties it all in. Don’t skip unless you must.
Experiments (And an Honesty Moment)
- Once tried adding hot sauce for an extra kick—works great if you like things spicy.
- I swapped out chicken for leftover roast turkey after Thanksgiving—surprisingly awesome.
- On second thought, I once tried making it with blue cheese. Not my best idea—let’s just say it was…intense.
What You Need (And What You Don’t)
- Large nonstick pan (or any frying pan—if it sticks, just soak it later, no worries)
- Medium pot for pasta
- Baking dish for broiling (but, honestly, I’ve used a metal cake tin once and it was fine)
- No whisk? A fork totally works. I’ve even used chopsticks in a pinch!
How To Store It (But Good Luck With Leftovers)
Put leftovers in an airtight container in the fridge. It’ll keep for 2-3 days—though honestly, in my house it never lasts more than a day! Reheat gently with a splash of milk to get the creaminess back.
Serving It Up—My Way
We usually eat this right out of the pan (with actual plates, most of the time). Sometimes I’ll sprinkle fresh parsley. When I’m feeling fancy, I serve with a crisp salad and garlic bread (because carbs). My niece likes hers with a drizzle of extra honey—I still don’t really get it, but hey, each to their own.
Things I’ve Messed Up, So You Don’t Have To
- Don’t rush the cheese melting step—once, I cranked up the heat and ended up with oily cheese soup. Slow and steady really is best.
- Don’t overcook the chicken. If in doubt, take it off early and let it rest. Dry chicken is just sad.
- Taste as you go. I once forgot salt entirely. Bland city.
Questions I Get (And Honest Answers)
Can I make this gluten-free?
Yep! Just use gluten-free pasta—most big supermarkets have decent options now. Minimalist Baker has a good guide if you want to get creative.
What if I don’t have cream cheese?
No worries—just use more cheddar, or even a splash of double cream if you’re feeling decadent. I’ve improvised plenty of times.
Can I make it ahead?
Sorta. I think this tastes better the next day, but it’s not quite as saucy. Just add a bit of milk and reheat gently. Or eat it cold at midnight—I won’t judge.
How spicy is it?
It’s got a gentle warmth (won’t knock your socks off). Add more pepper if you fancy a kick. Actually, I once used cayenne instead by mistake—whew.
Where do you get smoked paprika?
I get mine from the market, but Serious Eats has tips on brands. It’s worth seeking out.
Why do you use honey?
It just balances the pepper and cheese—makes everything mellow together. Plus, any excuse to use up that jar at the back of the cupboard!
If you want more comfort food ideas, Smitten Kitchen has a brilliant baked mac and cheese too.
🍗 Give it a whirl and let me know how it goes—or what you’ve swapped in. Cooking’s supposed to be fun, after all. If you mess up, just call it a “rustic remix.” Works for me every time.
Ingredients
- 2 cups elbow macaroni, uncooked
- 2 chicken breasts, cut into bite-sized pieces
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
Instructions
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1Cook the elbow macaroni according to package instructions. Drain and set aside.
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2In a bowl, toss the chicken pieces with honey, black pepper, and a pinch of salt.
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3Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
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4In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring until smooth and thickened.
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5Reduce heat to low and stir in shredded cheddar cheese until melted and creamy. Add cooked macaroni and chicken to the sauce, stirring to combine.
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6Serve hot, garnished with extra black pepper if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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