Spicy Honey Chicken with Ultimate Creamy Mac and Cheese

This recipe combines two beloved classics into one unforgettable meal. Crispy, oven-baked chicken glazed with a sticky, sweet, and spicy honey sauce sits atop a bed of luxuriously creamy, three-cheese macaroni. It’s the ultimate comfort food with a kick, perfect for weeknight dinners or impressing guests. The balance of flavors and textures—crunchy, tender, spicy, sweet, and creamy—is simply irresistible.

Ingredients

For best results, use fresh garlic and high-quality honey. The ingredients are divided for clarity.

[tasty-recipe id=”9744″]

For the Spicy Honey Chicken:

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup neutral oil (like canola or vegetable), for frying

For the Spicy Honey Glaze:

• 1/3 cup honey
• 2 tbsp hot sauce (like Frank’s RedHot or Sriracha)
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional, for extra heat)

For the Mac and Cheese:

• 8 oz (225g) elbow macaroni or cavatappi pasta
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream or half-and-half
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère or Monterey Jack cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 tsp dry mustard powder
• 1/4 tsp ground nutmeg
• Salt and white pepper to taste

Step-by-Step Instructions

Total Time: Approximately 1 hour | Serves: 4

Part 1: Prepare the Chicken

1. Marinate: Place the chicken chunks in a bowl with the buttermilk. Ensure all pieces are coated. Cover and refrigerate for at least 20 minutes (or up to 4 hours for maximum tenderness).
2. Dredge: In a separate shallow dish, whisk together the flour, garlic powder, smoked paprika, cayenne, salt, and black pepper. Remove a piece of chicken from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture. Shake off any excess and place on a wire rack. Repeat with all chicken pieces. Tip: Letting the dredged chicken sit on the rack for 5-10 minutes helps the coating adhere better during cooking.
3. Cook: Heat the oil in a large skillet over medium-high heat. Once hot (a sprinkle of flour should sizzle), add chicken in a single layer, working in batches to avoid overcrowding. Cook for 4-5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a clean wire rack set over a baking sheet. Total cook time for chicken: ~15-20 minutes (with batches).

Part 2: Make the Mac and Cheese

1. Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain and set aside.
2. Make the Roux: In the same pot (or a large saucepan), melt the 3 tbsp of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color and smells nutty. This is your roux, the base for a smooth sauce.
3. Create the Sauce: Gradually whisk in the warm milk and cream, ensuring no lumps form. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Add Cheese: Reduce heat to low. Stir in the dry mustard and nutmeg. Gradually add the grated cheddar, Gruyère, and Parmesan, stirring until completely melted and smooth. Season with salt and white pepper to taste. Example: Freshly grated cheese melts better than pre-shredded, which contains anti-caking agents.
5. Combine: Fold the drained pasta into the cheese sauce until evenly coated. Keep warm on low, stirring occasionally.

Part 3: Glaze and Serve

1. Make the Glaze: In a small saucepan over medium-low heat, combine the honey, hot sauce, butter, apple cider vinegar, garlic, and red pepper flakes. Simmer for 3-4 minutes, stirring, until slightly thickened and fragrant.
2. Glaze the Chicken: Place the crispy chicken in a large bowl. Pour the warm spicy honey glaze over the top and toss gently until every piece is beautifully coated.
3. Plate: Spoon a generous portion of creamy mac and cheese onto each plate. Top with a heap of the glazed spicy honey chicken. Drizzle any extra glaze from the bowl over the top for added flavor.

Serving Suggestions & Tips

This dish is rich and flavorful, so pair it with simple, fresh sides to balance the meal.

• For Serving: Garnish with sliced green onions or chopped fresh parsley. A simple side of steamed broccoli, a crisp green salad with a light vinaigrette, or garlic sautéed green beans are perfect complements.
• Make-Ahead Tip: You can prepare the cheese sauce and cook the pasta separately a day ahead. Store them in the fridge. When ready, gently reheat the sauce, thin it with a splash of milk, and combine with the pasta. The chicken is best cooked fresh.
• Variations:
  • Air Fryer Chicken: For a lighter option, spray the dredged chicken with oil and air fry at 400°F (200°C) for 10-12 minutes, shaking halfway, before glazing.
  • Extra Crispy: Double-dredge the chicken by dipping it back in the buttermilk and flour mixture a second time before frying.
  • Cheese Swap: Try using Gouda for smokiness or Fontina for exceptional meltability in the mac and cheese.
• Storage: Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve texture.