If there is one meal that defines the absolute peak of indulgent comfort food, it is Creamy Honey Pepper Chicken Mac and Cheese. Made famous by the popular restaurant chain Applebee’s, this dish takes two universally beloved favorites crispy chicken and gooey macaroni and cheese and combines them into one legendary dinner.
This homemade version starts with a rich, velvety cheese sauce that coats every single noodle perfectly. Then, we top it with golden, crispy chunks of chicken that have been tossed in a sticky, sweet, and intensely savory honey pepper sauce. To finish it off, a generous sprinkle of crispy bacon adds a smoky crunch that ties the entire bowl together.
The contrast between the savory, creamy pasta and the sweet, slightly spicy chicken is totally addictive. Whether you are craving a cozy weekend dinner or want to impress your family with a restaurant quality meal at home, this recipe is guaranteed to become a fast favorite.
Why You Will Love This Recipe
-
Restaurant Quality at Home: You get all the decadent flavors of a famous restaurant dish for a fraction of the cost, and you can control exactly what goes into it!
-
The Perfect Flavor Balance: The rich, heavy cheese sauce is cut beautifully by the sweet honey and the sharp bite of black pepper.
-
Texture Heaven: You get the soft, chewy pasta, the creamy sauce, the crunchy fried chicken, and the crispy bacon all in one phenomenal bite.
-
Customizable Convenience: You can make your own crispy chicken from scratch, or use high quality frozen chicken tenders to make this recipe a breeze on busy weeknights!
The Essential Ingredients
To build this flavor masterpiece, we break it down into three simple components: the creamy mac, the honey pepper sauce, and the crispy chicken.
For the Creamy Mac & Cheese:
-
Pasta (16 oz): Cavatappi, penne, or classic elbow macaroni.
-
Butter (¼ cup) & All Purpose Flour (¼ cup): To create the roux that thickens the cheese sauce.
-
Whole Milk (2 ½ cups): Whole milk yields the creamiest, richest sauce.
-
Sharp Cheddar Cheese (2 cups) & Gruyere or Mozzarella (1 cup): Freshly shredded! Pre shredded bagged cheese has an anti caking coating that will make your sauce grainy.
For the Honey Pepper Sauce:
-
Honey (½ cup): The sticky, sweet base of the glaze.
-
Soy Sauce (â…“ cup): Adds a deep, salty umami flavor.
-
Apple Cider Vinegar (2 tbsp): Provides a necessary acidic tang to balance the sweet honey.
-
Brown Sugar (¼ cup): Deepens the caramel like sweetness.
-
Coarse Black Pepper (1 tbsp): The star spice! It provides a wonderful, warming heat.
For the Chicken and Toppings:
-
Crispy Chicken Tenders (1 lb): You can fry your own, or bake your favorite brand of frozen breaded chicken tenders until crispy, then chop them into bite sized chunks.
-
Bacon (6 slices): Cooked until shatteringly crisp and crumbled.
If you are looking for more incredible, family pleasing comfort food dinners, you have to try this hearty Cattle Drive Casserole or a quick, low carb Savory Smash Burger Bowl!
Step-by-Step Instructions
1. Prepare the Chicken and Bacon Bake or fry your crispy chicken tenders according to your recipe or the package directions. While they cook, fry your bacon in a skillet until crisp, crumble it, and set it aside. Once the chicken is fully cooked and crispy, chop it into bite sized chunks.
2. Make the Honey Pepper Sauce In a medium saucepan over medium heat, whisk together the honey, soy sauce, apple cider vinegar, brown sugar, and black pepper. Bring the mixture to a gentle simmer and let it cook for about 5 to 7 minutes until it slightly thickens and becomes a sticky glaze. Remove from heat.
Need some fantastic side dishes for your weekly menu? Add a tangy Italian Grinder Pasta Salad or a nostalgic Tasty Deviled Egg Pasta Salad to the rotation!
3. Boil the Pasta Bring a large pot of salted water to a boil. Cook your pasta until al dente. Drain well and set aside.
4. Build the Cheese Sauce In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it forms a light paste. Slowly pour in the whole milk, whisking constantly to prevent lumps. Let the sauce simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Remove the pot from the heat and stir in the shredded cheddar and gruyere cheeses until completely melted and velvety smooth.
5. Toss and Assemble Fold the cooked pasta into your rich cheese sauce until every noodle is perfectly coated. In a separate bowl, toss your crispy chicken chunks with the warm honey pepper sauce until fully glazed.
To serve, scoop a generous portion of the creamy mac and cheese into a bowl. Top it with the sticky honey pepper chicken and a heavy sprinkle of crumbled bacon. Dig in immediately!
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients
- 1 lb crispy breaded chicken tenders homemade or frozen
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp coarse black pepper
- 6 slices bacon, cooked crisp and crumbled
- 16 oz pasta (cavatappi or penne)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup gruyere or mozzarella cheese, freshly grated
Instructions
- Bake or fry the chicken tenders until fully cooked and golden brown, then chop into bite-sized pieces. Cook the bacon until crisp, crumble it, and set aside.
- In a medium saucepan, whisk together honey, soy sauce, apple cider vinegar, brown sugar, and black pepper. Simmer over medium heat for 5-7 minutes until thickened into a sticky glaze. Remove from heat.
- Boil the pasta in salted water until al dente. Drain well and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Slowly add the milk, whisking constantly until smooth. Simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the cheddar and gruyere cheeses until fully melted and smooth.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Toss the chopped chicken in the warm honey pepper glaze until well coated.
- Serve the mac and cheese in bowls, top with the glazed chicken, and finish with crumbled bacon.
Notes
Pairing and Dessert Ideas
Because this Honey Pepper Chicken Mac and Cheese is incredibly rich and filling, a light side salad is usually all you need. However, if you are serving a crowd and want a creamy pasta side dish to offer, a cold Bacon Ranch Pasta Salad is always a winner! Or, for an epic breakfast the next morning, use your leftover bacon for these Twice Baked Loaded Breakfast Potatoes.
For dessert, lean into warm, comforting flavors with a phenomenal Bananas Foster Cobbler. Prefer something creamy and bright? Whip up a batch of these stunning Rhubarb Cheesecake Bombs!
Storage and Reheating Tips
To Store: If possible, store the macaroni and cheese, the honey pepper chicken, and the bacon in separate airtight containers in the refrigerator. This keeps the chicken from getting soggy! It will stay fresh for up to 3 to 4 days.
To Reheat: Reheat the macaroni and cheese on the stovetop over medium low heat, adding a splash of milk to help the cheese sauce become creamy again. Reheat the glazed chicken in an air fryer at 350°F for 3 to 5 minutes to restore its crispy texture, or warm it briefly in the microwave.
Frequently Asked Questions (FAQs)
Can I use grilled chicken instead of crispy chicken? Absolutely! If you want to lighten the recipe up, simply grill or pan sear some diced chicken breasts, then toss them in the honey pepper sauce. It will still taste fantastic.
Why did my cheese sauce turn out grainy? A grainy cheese sauce usually happens for two reasons: using pre shredded bagged cheese (which is coated in cellulose to prevent clumping), or adding the cheese while the pot is still boiling. Always use block cheese and grate it yourself, and always remove the pot from the heat before stirring in the cheese!
Is the honey pepper sauce very spicy? No, it is more “peppery” and warming than it is spicy. The honey and brown sugar balance the black pepper perfectly. However, if you are cooking for young children who are sensitive to spices, you can reduce the black pepper to 1 teaspoon!
Can I bake this mac and cheese? This recipe is designed to be a creamy, stovetop-style mac and cheese. If you bake it, the sauce will dry out significantly. It is best served fresh from the pot!