Name: Honey Pepper Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (16 oz) box spiral noodles (fusilli/rotini) or elbow macaroni; 1 (25 oz) bag breaded chicken strips (frozen) or 1.5–2 lb homemade breaded chicken tenders; 5 slices bacon, cooked and crumbled (or turkey bacon); Salt and black pepper to taste; Fresh basil, chopped (for garnish); Honey Pepper Sauce:; 3/4 cup honey; 1/4 cup light brown sugar (packed); 3 tablespoons low-sodium soy sauce; 1/4 cup pineapple juice or orange juice; Juice of 1 lemon (about 2 tablespoons); 1 tablespoon vinegar (apple cider or rice wine vinegar); 1 teaspoon black pepper, freshly ground; 1/4 teaspoon cayenne pepper (omit or reduce for less heat); Cheese Sauce & Base:; 1 stick (1/2 cup) unsalted butter; 2 cups heavy cream or 1 cup cream + 1 cup milk for lighter; 1/2 cup shredded Parmesan cheese (freshly grated preferred); 1 cup shredded mozzarella cheese (freshly shredded); 3/4 cup shredded Colby Jack cheese (freshly shredded); 2–3 cloves garlic, minced; Optional: extra crumbled bacon, additional basil, or a squeeze of lemon for brightness

Description

A comfort-food mashup of creamy macaroni paired with crispy chicken strips and a sticky-sweet honey glaze.

Ingredients

1 (16 oz) box spiral noodles (fusilli/rotini) or elbow macaroni
1 (25 oz) bag breaded chicken strips (frozen) or 1.5–2 lb homemade breaded chicken tenders
5 slices bacon, cooked and crumbled (or turkey bacon)
Salt and black pepper to taste
Fresh basil, chopped (for garnish)
Honey Pepper Sauce:
3/4 cup honey
1/4 cup light brown sugar (packed)
3 tablespoons low-sodium soy sauce
1/4 cup pineapple juice or orange juice
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon vinegar (apple cider or rice wine vinegar)
1 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper (omit or reduce for less heat)
Cheese Sauce & Base:
1 stick (1/2 cup) unsalted butter
2 cups heavy cream or 1 cup cream + 1 cup milk for lighter
1/2 cup shredded Parmesan cheese (freshly grated preferred)
1 cup shredded mozzarella cheese (freshly shredded)
3/4 cup shredded Colby Jack cheese (freshly shredded)
2–3 cloves garlic, minced
Optional: extra crumbled bacon, additional basil, or a squeeze of lemon for brightness

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Instructions

Cook the chicken: Bake the frozen breaded chicken strips per package directions until hot and crisp. Set aside.
Boil the pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook until just shy of al dente, then drain.
Make the honey pepper sauce: Combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne in a saucepan. Simmer gently for about 12–15 minutes.
Prepare the cheese sauce: Melt the butter, add heavy cream, and warm. Stir in minced garlic, then add cheeses until melted and smooth. If too thick, add pasta water to adjust consistency.
Combine pasta and sauce: Add drained pasta to the cheese sauce and toss gently. Stir in crumbled bacon.
Glaze the chicken: Quickly coat each chicken strip in the honey pepper sauce.
Plate and serve: Spoon mac and cheese onto plates, top with glazed chicken, and sprinkle with bacon and basil.

Notes

Freshly shredded cheese melts smoother than pre-shredded blends. Use low-sodium soy sauce to control salt in the final dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American