There’s nothing quite like the moment you crack open the oven and the warm, cheesy aroma of Hot Honey Chicken and Mac and Cheese fills the kitchen. This dish combines the comforting flavors of creamy mac and cheese with the kick of Nashville hot chicken, all topped off with a luscious drizzle of honey for a perfect balance of heat and sweetness. In just about an hour, you can whip up this indulgent meal that’s guaranteed to please the whole family.
This recipe is perfect for weeknight dinners or casual gatherings when you want to impress guests without spending all day in the kitchen. It’s also a fantastic make-ahead option—prepare it earlier in the day and simply bake it when you’re ready to eat.
Why You’ll Love This Recipe
- Creamy, cheesy sauce clings perfectly to the rotini pasta.
- Juicy, seasoned chicken adds a delightful spice.
- The crunchy cornflake topping provides texture contrast.
- The honey drizzle elevates each bite with sweetness.
What You’ll Need
Here’s what you’ll need to gather before you start cooking:
For the Pasta
- 2 ½ cups uncooked rotini pasta
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Nashville hot seasoning (divided)
- 2 tsp oil
For the Cheese Sauce
- 2 tbsp butter or margarine
- 1 clove garlic, minced
- 2 tbsp flour
- 2 cups milk
- 1 package (8 oz) shredded cheddar cheese blend (divided)
For the Topping
- ½ cup crushed corn flakes
- 2 tbsp honey
Use whatever cheese blend you prefer.
Substitutions & Swaps
- Chicken: use thighs for more flavor.
- Cheese: swap for pepper jack for added spice.
- Corn flakes: panko breadcrumbs make a great crunchy topping.
- Milk: skim or plant-based options work too.
How to Make It
Let’s get cooking with this step-by-step guide.
Boil
Begin by boiling a large pot of water according to the pasta package instructions. Omit the salt to leave room for the seasoning in the sauce. Once the pasta is al dente, drain it and set it aside while preparing the other components.
Cook
While the pasta cooks, season the chicken with half the Nashville hot seasoning. Heat oil in a skillet over medium heat, then add the chicken. Cook and stir for 8-10 minutes or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
Make Sauce
Melt butter in a saucepan over low heat. Add the minced garlic and cook for 30 seconds, just until fragrant. Gradually whisk in the flour and cook for 2 minutes to form a roux. Slowly pour in the milk, stirring continuously, and bring the mixture to a gentle boil.
Thicken
Reduce the heat and simmer for 3-5 minutes until thickened and silky. Remove the sauce from the stovetop and stir in 1 ½ cups of shredded cheddar cheese until melted.
Combine
Stir the cooked chicken and remaining hot seasoning into the cheese sauce. Then, fold in the drained pasta, ensuring every piece is coated evenly. Pour this mixture into a greased 2-quart casserole dish to prepare for baking.
Bake
Combine the crushed corn flakes, the remaining shredded cheese, and the rest of the hot seasoning in a small bowl. Sprinkle the mixture generously over the casserole for a crispy, flavorful topping. Cover the dish with foil and bake at 350°F for 15-20 minutes, removing the foil halfway through.
Drizzle
Drizzle honey over the top just before serving for a delicious finishing touch.
How to Store It
Fridge: store for up to 3 days in an airtight container.
Freezer: yes, for up to 2 months without toppings.
Reheat: microwave for 3-5 minutes or until warm.
Tips for Best Results
- Allow the pasta to cool slightly before adding to the cheese sauce to avoid clumping.
- Use a mix of cheeses to deepen the flavor profile.
- For a little extra crunch, broil the casserole for 1-2 minutes at the end.
- Adjust honey to personal taste for perfect sweetness.
Serving Suggestions
- Serve with a side of garlic bread for a complete meal.
- Pair with a fresh salad to balance the richness.
- Enjoy for family gatherings or potluck dinners.
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