Honey Pepper Chicken Mac and Cheese

A sticky-sweet, peppery comfort food featuring creamy cheddar and saucy macaroni topped with crispy chicken.

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Bring a large pot of water to a boil. Add 1 tbsp of kosher salt and cook the macaroni until 1–2 minutes al dente, about 7–8 minutes. Reserve 120 ml of pasta water, drain, and set aside.
Toss chicken pieces with salt and pepper. Sear in a skillet over medium-high heat until golden, about 3–4 minutes per side. Ensure internal temperature reaches 74°C (165°F).
For the honey glaze, whisk together honey, apple cider vinegar, and crushed red pepper. Add the chicken to the pan and coat it in the glaze for 1–2 minutes until sticky.
In a saucepan, melt butter over medium heat, then whisk in flour for 1–2 minutes. Gradually add milk, bring to a simmer, and cook until slightly thickened.
Stir in cheese, Dijon, and reserved pasta water as needed until smooth.
Combine the pasta and glazed chicken with the cheese sauce. Transfer to a baking dish. If desired, mix panko with melted butter and sprinkle on top. Bake at 180°C (350°F) for 12–15 minutes until bubbly and golden.

For a lighter version, consider using reduced-fat ingredients. This dish can be assembled ahead of time and baked when ready.