One evening, after a long day of raking leaves and playing in the crisp air, we gathered around her big oak table, eagerly awaiting whatever culinary creation she had prepared. That night, she served a version of mac and cheese that was unlike any I had ever tasted before. The dish was creamy and rich, with a perfect balance of sweetness and spice that danced on the palate. Each bite was a revelation, with crispy bits of bacon mingling with the gooey cheese and tender chicken. But what truly set it apart was the honey pepper glaze—sweet, tangy, and just a touch spicy, it elevated the dish to something truly special.
As we devoured the meal, my grandmother shared stories of her travels through the South, where she learned to combine bold flavors in ways that were both surprising and delightful. She told us how she had discovered the magic of honey paired with pepper during a trip to a small, family-owned restaurant in Tennessee. The combination was so unexpected, yet so perfect, that she couldn’t resist bringing the idea back to her kitchen.
Inspired by her story, I decided to recreate that unforgettable dish with my own twist. This recipe is my homage to her—a blend of creamy mac and cheese, crispy bacon, and juicy chicken tenders, all brought together by a luscious honey pepper sauce. It’s a dish that’s perfect for a family dinner, a gathering of friends, or even just a quiet night in. Every time I make it, I’m transported back to that warm kitchen, surrounded by loved ones, where every bite was a reminder of the love and care that went into the meal.
I hope this Honey Pepper Chicken Mac and Cheese becomes a favorite in your household, just as it has in mine. It’s a dish that’s not only comforting but also a celebration of the flavors that make comfort food so irresistible.
Making Honey Pepper Chicken Mac and Cheese
Click here to get printable version
Ingredients
- 1 box (16 oz) spiral pasta
- 1 bag (25 oz) breaded chicken tenders
- 5 slices of bacon, cooked and crumbled
- Salt and ground black pepper
- Fresh basil, chopped
- Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Cheese Sauce:
- 1 stick of butter
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 3/4 cup Colby Jack cheese, shredded
- 2-3 garlic cloves, minced
- Chopped fresh basil
Directions
- Prepare the chicken tenders according to package instructions, or use homemade chicken strips if preferred. Set aside once cooked.
- Cook the spiral pasta as per the package instructions until al dente. Drain and set aside.
- In a medium saucepan, combine all ingredients for the honey pepper sauce. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally until the sauce thickens. Remove from heat and allow it to cool slightly.
- For the cheese sauce, melt the butter in a large skillet over medium heat. Stir in the heavy cream until well combined. Gradually add the shredded cheeses, stirring continuously until the sauce is smooth and fully melted. Add the minced garlic and season with salt and pepper to taste.
- Combine the cooked pasta with the cheese sauce in the skillet, stirring until the pasta is evenly coated. Fold in the crumbled bacon.
- Dip each chicken tender into the honey pepper sauce until thoroughly coated. Set aside.
- Serve the pasta topped with the honey pepper chicken strips. Garnish with chopped basil and additional bacon if desired.
Storing Suggestion
Store any leftover Honey Pepper Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of milk to maintain creaminess.
Cooking Tips
If you prefer a spicier dish, increase the amount of cayenne pepper in the honey pepper sauce. For a different flavor profile, try using cheddar cheese instead of Colby Jack in the cheese sauce.
Serving Suggestions
This dish pairs well with a light side salad and a glass of iced tea. You can also serve it with a drizzle of extra honey pepper sauce for added flavor.
Ingredient Substitutions
If Colby Jack cheese is unavailable, Monterey Jack or mild cheddar can be used as substitutes. If you’re out of pineapple juice, orange juice can be used in its place for the honey pepper sauce.
Seasonal Variations
In the summer, add grilled vegetables such as zucchini or bell peppers to the dish for extra flavor and color. During the fall, roasted butternut squash can be a great addition to this mac and cheese.
Allergen Information
This recipe contains dairy (cheese and butter), soy (soy sauce), and gluten (pasta and breaded chicken). For a gluten-free option, use gluten-free pasta and breaded chicken. To make it dairy-free, substitute the cheeses with dairy-free alternatives and use a plant-based cream.
FAQ:
How can I make this dish spicier?
To add more heat, you can increase the amount of cayenne pepper in the honey pepper sauce or add a pinch of red pepper flakes to the cheese sauce.
Can I use grilled chicken instead of breaded chicken tenders?
Yes, grilled chicken works well in this recipe and can make the dish lighter and slightly healthier.
What type of pasta works best with this recipe?
Spiral pasta is ideal for this recipe because its shape holds the sauce well, but you can also use penne or macaroni.
Is there a vegetarian version of this recipe?
You can substitute the chicken with breaded tofu or roasted vegetables for a vegetarian-friendly version of the dish.
Can I prepare the sauces ahead of time?
Yes, both the honey pepper and cheese sauces can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat them gently before combining with the pasta and chicken.
What’s the best way to reheat leftovers?
Reheat the leftovers in a skillet over low heat, adding a little milk or cream to keep the sauce creamy. Alternatively, you can microwave the leftovers, stirring halfway through to ensure even heating.
Honey Pepper Chicken Mac and Cheese
Ingredients
- 1 box 16 oz spiral pasta
- 1 bag 25 oz breaded chicken tenders
- 5 slices of bacon cooked and crumbled
- Salt and ground black pepper
- Fresh basil chopped
Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup brown sugar light
- 3 tablespoons low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Cheese Sauce:
- 1 stick of butter
- 2 cups heavy cream
- 1/2 cup Parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 3/4 cup Colby Jack cheese shredded
- 2-3 garlic cloves minced
- Chopped fresh basil
Instructions
- Bake or fry the chicken tenders according to the package instructions or use homemade chicken strips if preferred, then set aside.
- Cook the spiral pasta following the package directions until al dente.
- In a medium saucepan, combine all the ingredients for the honey pepper sauce and bring to a boil. Lower the heat and let it simmer for about 15 minutes, stirring frequently until the sauce begins to thicken. Remove from heat and let it cool slightly.
- For the cheese sauce, melt the butter together with the heavy cream in a large skillet over medium heat. Once melted, gradually stir in the cheeses, one at a time, until completely melted and smooth. Add the minced garlic and continue stirring until fully blended. Season with salt and pepper to taste.
- Mix the cooked pasta with the cheese sauce in the large skillet, stirring until fully coated. Fold in the crumbled bacon and mix well.
- Dip each chicken tender into the honey pepper sauce, coating thoroughly. Set aside.
- Serve the cheesy pasta topped with the honey pepper chicken strips, and garnish with chopped basil and extra bacon if desired.
