Sweet & Spicy Honey Pepper Chicken Mac ‘n’ Cheese Comfort Bake

Looking for the ultimate comfort food that brings bold flavor and creamy, cheesy goodness to the table? This Sweet & Spicy Honey Pepper Chicken Mac ‘n’ Cheese Comfort Bake is about to become your new go-to for those cozy nights in—or any time you want to impress your family with a dish that’s both comforting and irresistibly flavorful.

I have a soft spot for recipes that check all the boxes: creamy, crispy, cheesy, and just the right amount of sweet and spicy. This one does all that—and more. It came together one weekend when I couldn’t decide between mac ‘n’ cheese or honey-glazed chicken for dinner. So, naturally, I put them together. One bite later, and it was a hit. The creamy mac and cheese, that little kick from the red pepper, and the sticky sweet glaze on the chicken? Pure magic.

This dish feels like something you’d order at a trendy comfort food restaurant, but it’s so simple to make at home with ingredients you probably already have. Whether you’re prepping it for a potluck, game night, or just a “treat yourself” weeknight dinner, it’s the kind of recipe that brings everyone back for seconds.

Let’s dive in and get started with the base of the dish—the creamiest, dreamiest macaroni and cheese.

Ingredients You’ll Need:

• 1 pound elbow macaroni

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• Salt and pepper to taste

• 1 pound breaded chicken tenders, cooked and chopped

• ½ cup honey

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon black pepper

• Chopped parsley for garnish (optional)

STEP 1: PREP YOUR OVEN AND PASTA

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set it aside. You want to have that ready to go because once everything is mixed together, we’re going straight into the oven.

Next, cook your elbow macaroni in a pot of well-salted boiling water. Don’t overcook it—you’re aiming for al dente, since it’ll continue cooking in the oven. Drain it and set it aside while you get the cheese sauce going.

STEP 2: MAKE THE CREAMY CHEESE SAUCE

This is the heart and soul of your mac ‘n’ cheese, and it comes together quickly.

In a large saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of flour to make a roux. Let it cook for 1 to 2 minutes, whisking constantly so it doesn’t brown. You’re looking for a smooth, golden paste that smells slightly nutty.

Slowly pour in the 2 cups of milk and 1 cup of heavy cream, whisking constantly. Don’t rush this step—the key is to add the liquid slowly so your sauce stays smooth and lump-free. Keep stirring until it thickens, which should take about 5 minutes. You’ll know it’s ready when it coats the back of a spoon.

Now it’s time for the cheesy magic. Stir in your 2 cups of sharp cheddar and 1 cup of mozzarella until they’re fully melted and smooth. Season to taste with salt and black pepper. If you like your mac on the extra cheesy side, this is the perfect time to sneak in a little cream cheese or even a sprinkle of parmesan.

STEP 3: COMBINE THE PASTA AND CHEESE SAUCE

Add your cooked macaroni directly into the cheese sauce and stir until every single noodle is coated in that silky, creamy goodness. You want it to be rich and thick—but still pourable.

Once combined, pour the cheesy pasta into your prepared baking dish and spread it out evenly. Don’t be surprised if you catch yourself sneaking a spoonful at this stage—it’s that good.

But we’re just getting started. Up next: the sweet and spicy honey pepper chicken that takes this dish from “yum” to “where has this been all my life?”

If you’re already swooning over that ultra-creamy mac and cheese base, just wait until we layer on the crispy chicken and that dreamy honey pepper glaze. This is where the bold flavor really kicks in, and where that “sweet heat” magic happens.

There’s just something so satisfying about combining crunchy, saucy chicken bites with rich, baked mac and cheese. It hits every craving—savory, sweet, spicy, cheesy—all in one dish. And the best part? You don’t need a complicated list of ingredients or hours in the kitchen to pull it off.

Let’s finish up this comfort bake and get it in the oven.

STEP 4: MAKE THE HONEY PEPPER SAUCE

In a small saucepan, combine the following:

• ½ cup honey

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon black pepper

Set the pan over medium heat and bring the mixture to a gentle simmer. Let it bubble for about 3 to 4 minutes, stirring occasionally. It’ll thicken slightly as it cooks and should become glossy and syrupy.

The combination of honey and soy sauce gives this glaze a deep umami sweetness, while the vinegar and red pepper bring that punch of heat. If you want to tone down the spice, just reduce the amount of red pepper flakes. On the other hand, if you like things hotter, feel free to kick it up a notch.

STEP 5: SAUCE THE CHICKEN

Take your cooked, chopped breaded chicken tenders (store-bought or homemade—both work great here) and toss them in the warm honey pepper sauce. Make sure they’re evenly coated so every bite has that sweet-spicy flavor.

If you’re using frozen chicken tenders, just make sure they’re fully cooked and crispy before chopping. I like to pop them in the air fryer for extra crunch, but oven-baked or skillet-fried work just as well.

Once your chicken is sauced and ready, it’s time to bring everything together.

STEP 6: LAYER IT UP AND BAKE

Now, spoon the honey pepper chicken over the mac and cheese in your baking dish. Try to distribute it evenly, but don’t worry too much about perfection—this dish is all about cozy, rustic goodness.

If you have a little extra sauce left in the pan, go ahead and drizzle some over the top or gently swirl it into the mac and cheese. It’ll add even more flavor and give those top noodles a gorgeous caramelized edge once baked.

Pop the whole thing into your preheated 375°F (190°C) oven and bake, uncovered, for 15 to 20 minutes. You’re looking for bubbly edges and a lightly golden top. The chicken gets even crispier, and the cheese sauce thickens into that baked mac texture we all love.

STEP 7: GARNISH AND SERVE

Once it’s out of the oven, let it sit for a few minutes before serving. This gives everything time to settle and makes for easier scooping. If you like a little fresh contrast, sprinkle with chopped parsley right before serving—it’s optional, but it adds a pop of color and freshness that balances the richness of the dish.

Serve it up hot, and watch it disappear fast. The sweet heat from the glaze, the cheesy pasta, the crunchy chicken—it’s honestly hard to stop at just one serving.

TIPS & VARIATIONS

Here are a few little tricks and tweaks to make this recipe work even better for you:

• Make it ahead: You can prep the mac and cheese and the chicken glaze separately, then assemble and bake right before serving. Great for entertaining or busy weeknights.

• Homemade vs. store-bought chicken: If you have time, homemade chicken tenders are a delicious upgrade. But for a quick dinner, frozen ones are totally fine—and still deliver on flavor.

• Extra cheesy? Yes, please: Add a layer of shredded cheese on top before baking, or stir in a few ounces of cream cheese for a creamier base.

• Spice level: Control the heat easily—just reduce the red pepper flakes or leave them out if you’re cooking for sensitive palates.

• Add-ins: Want to sneak in some veggies? Stir in sautéed spinach, roasted broccoli, or even some caramelized onions before baking.