Honey Chipotle Chicken Mac and Cheese Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, sear it in a hot skillet without moving the pieces too often. Let the chicken develop a golden-brown crust before flipping.

If the pan is crowded, cook in batches to avoid steaming the chicken. The honey chipotle glaze should be added at the end and simmered briefly so it thickens and clings without making the chicken soggy.

To get the smoothest cheese sauce, always grate your own cheese and add it off the heat. If the sauce seems too thick when you mix it with the pasta, stir in a splash of the reserved pasta water.

Taste the sauce before adding salt, as the cheese and chipotle seasoning are already salty. Serve immediately for the best texture, as the sauce thickens as it cools.

Variations

• Spicy Kick: Add a minced jalapeño or a dash of cayenne to the cheese sauce for extra heat. You can also mix a teaspoon of chipotle powder into the honey glaze.
• Bacon Topping: Crumble crispy bacon over the top just before serving. The smoky, salty flavor pairs well with the sweet honey chipotle chicken.
• Vegetarian Version: Omit the chicken and double the cheese sauce, or add roasted vegetables like bell peppers and zucchini for a meatless meal.
• Smokier Sauce: Use smoked cheddar instead of sharp cheddar, or add a teaspoon of smoked paprika to the cheese sauce for a deeper smoky flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts. Add a splash of milk to restore creaminess.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed. The chicken may lose some crispness upon reheating, but the flavor will remain.

You can prepare the cheese sauce and cook the chicken up to a day ahead. Store them separately in the refrigerator. When ready to serve, cook the pasta, reheat the sauce, and reheat the chicken in a skillet with a little honey chipotle sauce to refresh the glaze.

Serving ideas

Serve this honey chipotle chicken mac and cheese hot, straight from the pot or a large serving dish. The stretchy cheese pull is part of the fun, so bring it to the table with a big spoon.

A simple green salad with a tangy vinaigrette would balance the richness, but it's also satisfying on its own.

For a family dinner, set out extra honey chipotle sauce on the side for those who want more heat.

The dish is hearty enough to be a main course, but it also works as a side for grilled meats or roasted vegetables. Leftovers make a great lunch the next day, though the chicken will lose some of its crispness.

Frequently asked questions

Recipe card

Honey Chipotle Chicken Mac and Cheese

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp smoky chipotle seasoning
• 8 oz sharp orange cheddar, grated (about 2 cups)
• 8 oz smoked gouda, grated (about 2 cups)
• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup honey chipotle sauce
• salt to taste

Instructions

1. Cut the chicken breasts into 1-inch cubes and place them in a bowl. Sprinkle with the smoky chipotle seasoning and toss until every piece is evenly coated. Grate the sharp cheddar and smoked gouda on the large holes of a box grater; set aside.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer and cook, without stirring too often, until they are golden brown and crispy on the outside, about 6-8 minutes. The chicken should reach an internal temperature of 165°F (74°C).
3. Reduce the heat to low. Pour the honey chipotle sauce over the cooked chicken and stir to coat every piece. Let it simmer for 1-2 minutes until the sauce thickens and clings to the chicken. Remove from heat and set aside.
4. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and return to the pot.
5. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly, and cook until the mixture thickens, about 5 minutes. Remove from heat and stir in the grated cheddar and gouda until melted and smooth.
6. Pour the cheese sauce over the cooked macaroni and stir until every piece is coated. Season with salt to taste. If the sauce is too thick, add a splash of reserved pasta water.
7. Spoon the honey chipotle chicken over the creamy mac and cheese. Use a large spoon to lift a scoop from the center, letting the cheese stretch and show its gooey texture. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

58 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.