Honey Pepper Chicken Mac (Print-Friendly Version)
Creamy mac topped with crispy honey pepper chicken, melty cheese, and tender elbow pasta in a flavorful sauce.
# What You'll Need:
→ Pasta
01 -
250 g elbow macaroni
→ Chicken and Coating
02 -
450 g bite-sized chicken breast or thigh pieces
03 -
240 ml buttermilk
04 -
15 ml honey
05 -
5 g cracked black pepper
06 -
2.5 g garlic powder
07 -
80 g all-purpose flour
08 -
30 g cornstarch
09 -
5 g paprika
10 -
Vegetable oil for frying
→ Cheese Sauce
11 -
40 g unsalted butter
12 -
30 g all-purpose flour
13 -
360 ml whole milk
14 -
120 ml heavy cream
15 -
100 g shredded sharp cheddar cheese
16 -
100 g shredded mozzarella cheese
17 -
3 g salt
18 -
2 g cracked black pepper
→ Finishing
19 -
Additional honey for drizzling
20 -
Fresh parsley for garnish
21 -
Extra cracked black pepper for garnish
# How to Make It:
01 -
In a bowl, combine buttermilk, honey, cracked black pepper, and garlic powder. Submerge the chicken pieces and refrigerate for a minimum of 30 minutes to tenderize and infuse flavors.
02 -
Mix flour, cornstarch, paprika, and additional cracked black pepper in a separate bowl. Coat the marinated chicken evenly in the dry mixture. Heat vegetable oil in a skillet over medium-high heat and fry the chicken until golden brown and crispy. Drain on a wire rack or paper towels.
03 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain thoroughly and set aside.
04 -
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually add milk and cream while whisking constantly until thickened. Remove from heat and stir in shredded cheddar and mozzarella until melted. Season with salt and cracked black pepper to taste.
05 -
Add the cooked macaroni to the cheese sauce and stir gently to coat the pasta evenly with the creamy sauce.
06 -
Spoon the mac and cheese into serving bowls. Top with crispy honey pepper chicken pieces, drizzle with warm honey, and garnish with fresh parsley and extra cracked black pepper as desired.
# Additional Tips:
01 -
To maintain crispy chicken after frying, keep pieces on a wire rack in a warm oven at 95°C until ready to serve.