Description
A bubbling, golden casserole featuring sweet honey-glazed chicken, creamy macaroni, and a peppery kick, this mac and cheese bake is the ultimate sweet and spicy comfort food. Perfect for weeknights or cozy gatherings, it’s a crowd-pleaser with gooey cheese and a crunchy topping.
Ingredients
- 2 large chicken breasts (about 1 lb), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/3 cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1–2 teaspoons freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 12 ounces elbow macaroni (or penne, shells, rotini)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 2%)
- 1 cup chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley or green onions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add macaroni and cook just until al dente, about 6–7 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with garlic powder, salt, and pepper. Cook, stirring occasionally, until golden and cooked through, 6–8 minutes. Remove chicken to a plate.
- In the same skillet, add honey, soy sauce, vinegar, black pepper, and red pepper flakes (if using). Stir and let bubble for 1 minute.
- Mix cornstarch with water and pour into skillet. Simmer 1–2 minutes until glossy and thickened. Return chicken to pan and toss to coat. Remove from heat.
- In a medium saucepan over medium heat, melt butter. Add flour and whisk for 1–2 minutes until fragrant but not browned.
- Slowly whisk in milk and chicken broth. Bring to a gentle simmer, whisking often, until slightly thickened, about 4–5 minutes.
- Lower heat. Add cheddar, mozzarella, parmesan, smoked paprika, garlic powder, salt, and pepper. Stir until cheese is melted and sauce is creamy. Taste and adjust seasoning.
- Add drained pasta to cheese sauce and stir to coat.
- Pour half the mac and cheese into prepared baking dish. Top with half the honey pepper chicken. Add remaining mac and cheese, then remaining chicken and sauce. Swirl gently with a spoon.
- In a small bowl, mix panko with melted butter. Sprinkle evenly over casserole. Top with parsley or green onions.
- Bake uncovered for 20–25 minutes, until bubbly and topping is golden brown. For extra crunch, broil 2–3 minutes at the end, watching closely.
- Let cool at least 10 minutes before serving for best texture.
Notes
For best results, shred your own cheese for a creamier sauce. Don’t overcook the pasta, as it will continue cooking in the oven. Adjust the pepper to your spice preference and skip red pepper flakes for less heat. Let the bake rest before serving for cleaner slices. For gluten-free, use GF pasta, flour, and panko. For dairy-free, use plant-based milk and cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/8th of the pan
- Calories: 520
- Sugar: 10
- Sodium: 820
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 2
- Protein: 30
Keywords: honey pepper chicken, mac and cheese bake, sweet and spicy casserole, comfort food, chicken casserole, cheesy pasta, weeknight dinner, family recipe