The first time I made this honey pepper chicken mac and cheese, my kitchen smelled like a diner and my couch smelled like dinner—both good things.
It’s a quick, weeknight supper that walks the line between comfort food and something a little clever.
Sweet honey glazed chicken meets a béchamel-style cheddar sauce and elbow macaroni for a dish that disappears fast.
This recipe is unfussy, forgiving, and built from pantry-friendly ingredients.
It’s also flexible enough to dress up for guests or simplify for a fast family meal.
If you like bold, balanced flavors with creamy texture, this one’s for you.
Why You’ll Love This Recipe
- Fast weeknight dinner with a restaurant-style twist.
- Balanced sweet-and-spicy profile from honey and cracked black pepper.
- Creamy, cheesy sauce that clings to every macaroni nook.
- Protein-packed with pan-seared chicken for a complete meal.
The texture reads like comfort food with a small technical flourish. The sauce is velvety because we build a quick roux with butter and flour, then enrich it with milk and two cups of sharp cheddar. The chicken adds chew and a caramelized edge that cuts through the richness. The honey softens the spice of black pepper and creates glossy caramel notes on the chicken, which then marry with the cheesy pasta when mixed together.
“Comfort food with a clever twist—my kids asked for seconds and didn’t even notice the veggies missing. Five stars!” — Maya, reader
Key Ingredients
Cheddar cheese — Two cups of sharp shredded cheddar are the backbone of the sauce. Choose a sharper cheddar if you want more tang; pre-shredded cheese is convenient but sometimes contains anti-caking agents that can prevent perfect melt, so I prefer shredding a block when time allows.
Boneless, skinless chicken breasts — They cook quickly and stay lean while taking on the honey-pepper glaze. Pound them to even thickness for uniform cooking and use a heavy skillet to get a golden crust.
Honey — A quarter cup provides sweetness and helps the pepper adhere to the chicken. Use a mild, runny honey for even glazing; darker honeys will add more floral and molasses notes which can be delicious but will alter sweetness.
Butter — Three tablespoons of butter start the sauce and give it body and flavor. Better butter equals better mouthfeel; salted or unsalted is your choice — if using salted, reduce added table salt in the sauce.
Full ingredients list:
- 8 ounces macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Step-by-Step Instructions
Step 1: Cook the macaroni
Bring a large pot of salted water to a boil and cook 8 ounces of macaroni according to package directions until al dente.
Drain the pasta and set it aside while you make the cheese sauce; reserve a couple of tablespoons of pasta water if you like to adjust sauce consistency later.
Pro Tip: You’ll know it’s ready when the macaroni has a firm bite but no chalky center. Rinse only if you plan to cool it for a pasta salad—otherwise keep it warm and uns rinsed.
Step 2: Make the roux
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in 2 tablespoons of all-purpose flour and 1 teaspoon garlic powder; cook the mixture for about 1 minute to remove raw flour taste.
Whisk constantly so the roux becomes fragrant and just starts to bubble without browning.
Pro Tip: The roux should smell slightly nutty after a minute; if it darkens, reduce the heat. This step gives the sauce body, so don’t skip it.
Step 3: Turn the roux into a cheese sauce
Gradually whisk in 1 cup of milk, adding a little at a time and whisking until smooth and slightly thickened. Continue cooking until the mixture coats the back of a spoon. Remove from heat and stir in 2 cups shredded cheddar until it melts smoothly. Season with salt and pepper to taste.
Pro Tip: If the sauce looks grainy, take it off the heat and whisk rapidly; a splash of warm milk can help loosen it. Low-and-slow heat is kinder to cheese than high heat.
Step 4: Pan-sear and glaze the chicken
Heat 1 tablespoon olive oil in a skillet over medium heat. Pat the 2 chicken breasts dry, then season them with 1/4 cup honey and 1 teaspoon black pepper—coating both sides. Add the chicken to the hot skillet and cook until golden and cooked through, about 4–6 minutes per side depending on thickness. Transfer to a cutting board and let rest for a few minutes.
Pro Tip: Cook the chicken until internal temperature reaches 165°F (74°C). If the honey starts to burn in the pan, lower the heat and finish in the oven at 375°F for a few minutes.
Step 5: Combine and serve
Slice the rested chicken and fold it into the macaroni mixed with the cheese sauce. Stir gently so the chicken pieces get coated and the sauce clings to the pasta. Serve warm, right out of the pan.
Pro Tip: A splash of reserved pasta water can help the sauce cling evenly. You’ll know it’s perfect when the cheese sauce is glossy and coatings every noodle and chicken slice.
Expert Tips for Success
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Use freshly shredded cheese for the creamiest texture. Pre-shredded mixes often contain cellulose and anti-caking agents that can make the sauce less smooth. Shred a block of sharp cheddar right before you cook if possible.
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Keep the heat moderate when melting cheese. High heat makes dairy separate and turn grainy. Always remove the pan from direct high heat before adding shredded cheese, then stir gently until it melts.
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Equalize chicken thickness. Pound chicken breasts to an even thickness with a meat mallet or rolling pin so they cook uniformly. This avoids drying the thinner end while the thick center finishes.
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Taste as you go for seasoning. The roux and milk mute salt, so add salt gradually to the cheese sauce. Remember the honey glaze adds sweetness, and too much salt will throw the balance off.
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Use a wide skillet for searing. A heavy-bottomed, wide skillet gets more surface contact and better caramelization on the chicken. Don’t overcrowd the pan—work in batches if needed.
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Save some pasta water. The starchy water is liquid gold for loosening a tight cheese sauce without thinning the flavor. Add a tablespoon at a time until it reaches a glossy, clingy texture.
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Manage honey in the pan carefully. Honey browns quickly; if it begins to darken excessively while searing, reduce heat or finish the chicken in the oven to avoid bitterness.
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Try low-and-slow for a silky béchamel base. Allowing the milk to warm and thicken slowly gives you more control over the final sauce texture.
Storage & Freezing
Fridge: Cool leftovers to room temperature within two hours, then store in an airtight container for up to 3–4 days. Cheese sauces can firm up when chilled; reheat gently for best texture.
To reheat on the stovetop, add a splash of milk to the mac and cheese and warm over low heat, stirring frequently until silky. For microwave reheating, cover loosely and heat in 30–45 second bursts, stirring between intervals.
Freezer: For longer storage, place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. Label with date and portion size.
To thaw, move the container to the fridge overnight. Reheat gently on the stovetop with a little milk to bring the sauce back to life. If the chicken seems dry after freezing, add a spoonful of butter while reheating to restore richness.
Avoid repeated freeze-thaw cycles, as dairy textures degrade. If you expect to freeze leftovers, slightly undercook the macaroni by one minute so it doesn’t become mushy after reheating.
Variations & Substitutions
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Spicy swap: Stir a teaspoon of smoked paprika and 1/4 teaspoon cayenne into the cheese sauce for a smoky kick. Add chopped pickled jalapeños on top for garnish.
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Veg-forward: Fold in roasted broccoli florets or sautéed spinach right before serving. The vegetables add color, nutrients, and a pleasant textural contrast.
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Breaded chicken tenders: Swap the breasts for store-bought honey pepper chicken tenders for a shortcut with crunchy exterior and the same flavor profile.
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Dairy-free idea: Use a plant-based milk like oat milk and a dairy-free butter substitute. Add a thickener like a tablespoon of cornstarch dissolved in cold milk for body, and use a vegan cheddar-style meltable cheese.
Frequently Asked Questions
Q: Can I use different pasta shapes?
A: Yes. Elbows are classic, but shells, cavatappi, or small penne work well. Look for shapes that hold sauce in their ridges or hollows.
Q: How do I prevent the cheese sauce from splitting?
A: Low heat, gradual incorporation of cheese, and using freshly shredded cheese help prevent splitting. Avoid boiling the sauce once the cheese is added.
Q: Is there a healthier way to make this dish?
A: Swap half-and-half for low-fat milk, use a reduced-fat cheddar, and grill the chicken instead of pan-searing with oil. Add more vegetables, like cauliflower or peas, to increase volume while lowering calories per serving.
Q: Can I make components ahead of time?
A: Yes. Cook and refrigerate the pasta and chicken separately. Reheat the sauce slowly and combine everything just before serving for best texture.
Q: What’s the best way to get a crispy top for baking?
A: Transfer assembled mac and cheese to a baking dish, top with panko mixed with a little melted butter, and broil for 2–3 minutes until golden. Watch carefully; breadcrumbs brown fast.
Final Thoughts
This honey pepper chicken mac and cheese is a dependable dinner that feels special with minimal effort.
It’s a great template for improvisation and scales well for family meals or a weekend treat.
If you make it, leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
Conclusion
If you want a copycat version from another source for comparison, see this helpful copycat recipe at Copycat Applebee’s Honey Pepper Chicken Mac and Cheese for a slightly different approach.
For inspiration on the original restaurant offering and menu styling, check out Applebee’s® Four-Cheese Mac & Cheese with Honey Pepper to see how they present the dish.
Honey Pepper Chicken Mac and Cheese
Ingredients
For the Macaroni and Cheese
- 8 ounces macaroni Use elbow macaroni for traditional texture.
- 2 cups shredded cheddar cheese Freshly shredded for best melt.
- 1 cup milk Use whole or 2% milk.
- 3 tablespoons butter For making the roux.
- 2 tablespoons all-purpose flour To thicken the cheese sauce.
- 1 teaspoon garlic powder Enhances the sauce flavor.
- Salt to taste salt Season to balance flavors.
- Pepper to taste pepper Freshly cracked for best flavor.
For the Chicken
- 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
- 1/4 cup honey Provides sweetness and glaze.
- 1 teaspoon black pepper Gives a spicy kick to the glaze.
- 1 tablespoon olive oil For pan-searing the chicken.
Instructions
Cooking the Macaroni
- Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente.
- Drain the pasta and set aside while making the cheese sauce.
Making the Roux
- In a medium saucepan over medium heat, melt the butter.
- Stir in flour and garlic powder; cook for about 1 minute to remove the raw flour taste.
Turning Roux into Cheese Sauce
- Gradually whisk in milk until the mixture is smooth and slightly thickens.
- Remove from heat and stir in shredded cheddar until melted.
- Season with salt and pepper to taste.
Pan-Searing the Chicken
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with honey and black pepper.
- Cook until golden and cooked through, about 4–6 minutes per side.
Combining and Serving
- Slice the rested chicken and fold it into the macaroni mixed with cheese sauce.
- Serve warm directly from the pan.
