Description
This Hot Honey Chicken Mac N Cheese is a comforting and flavorful twist on the classic macaroni and cheese. Tender, juicy chicken thighs are seasoned and pan-fried to golden perfection, glazed with a spicy-sweet hot honey drizzle, then baked atop creamy, cheesy macaroni. Finished with a sprinkle of fresh parsley, this dish combines rich cheese sauce, tender pasta, and a hint of spice for a satisfying meal perfect for weeknights or gatherings.
Ingredients
Scale
Pasta & Cheese Sauce
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter (for roux)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Chicken
- 1 lb boneless skinless chicken thighs
- 1 tablespoon oil or butter (for frying)
- 1/3 cup hot honey (or to taste)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain well and set aside.
- Make Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute until it forms a paste and starts to bubble.
- Add Milk & Thicken: Gradually whisk in 2 cups of whole milk, ensuring the mixture stays smooth. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Cheese Sauce: Remove from heat and stir in 1 1/2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. Season with salt and black pepper to taste.
- Combine Pasta & Cheese: Fold the cooked macaroni into the cheese sauce until the pasta is evenly coated.
- Season Chicken: Season 1 lb boneless skinless chicken thighs with 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and black pepper on both sides.
- Cook Chicken: Heat 1 tablespoon of oil or butter in a skillet over medium-high heat. Fry the chicken thighs for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Glaze Chicken: While the chicken is still warm, brush or spoon 1/3 cup of hot honey over the cooked thighs to evenly coat with a spicy-sweet glaze.
- Assemble & Bake: Pour the mac and cheese mixture into a baking dish. Arrange the glazed chicken thighs on top of the mac and cheese.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cheese is bubbling and lightly golden on top.
- Garnish & Serve: Remove from oven, garnish with 1 tablespoon chopped fresh parsley if desired, and serve immediately.
Notes
- Use whole milk for a creamier cheese sauce, but you can substitute 2% milk for a lighter version.
- Hot honey can be store-bought or made by infusing honey with chili flakes.
- Feel free to substitute chicken breasts if preferred, adjusting cooking time accordingly.
- For extra crispy chicken, bake for an additional 5 minutes after glazing.
- Fresh parsley adds a pop of color and freshness but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Hot Honey Chicken, Mac and Cheese, Spicy Honey Chicken, Comfort Food, Baked Mac and Cheese
