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A jar of homemade hot honey next to a bowl of homemade Mac and cheese.

Homemade Hot Honey Mac And Cheese (Sweet & Spicy Twist)

AndreeaB
This isn’t your average mac and cheese — it’s creamy, golden and crispy on top, and finished with a drizzle of homemade hot honey that makes every bite pop. The ultimate comfort food with a twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 545 kcal

Equipment

  • 1 cheese grater (with large holes)
  • 1 large pasta pan
  • 1 small sauce pan
  • 1 large saucepan

Ingredients
  

For the hot honey

  • ½ cup honey 170g
  • 1 tsp red pepper flakes (or more, if you like it spicy)
  • 2 tbsp Franks (or any other hot sauce)
  • 1 tsp vinegar (apple cider vinegar or white wine vinegar)
  • a pinch of salt

For the Mac and cheese

  • 1 lb (16oz) macaroni 450g
  • 3 ½ cup whole milk 840g
  • 3 tbsp all-purpose 45g
  • 3 tbsp butter 42g
  • 2 cups freshly shredded sharp cheddar (packed) 230g
  • 1 cup freshly shredded mozzarella or Monterey Jack (packed) 113g
  • ½ cup freshly shredded smoked cheddar or gouda (packed) 60g
  • ½ cup parmesan cheese 50g
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp smoked paprika (or plain paprika)
  • salt & pepper to taste (I used 2 tsps salt and ½tsp pepper)
  • ¾ cup dry Panko breadcrumbs (for topping) optional 50g

Instructions
 

Make the Hot Honey

  • In a small saucepan, combine honey, hot sauce (Franks or any other), red pepper flakes, vinegar (apple cider vinegar or white wine vinegar), and salt.
    ½ cup honey, 1 tsp red pepper flakes (or more, if you like it spicy), 2 tbsp Franks (or any other hot sauce), 1 tsp vinegar (apple cider vinegar or white wine vinegar), a pinch of salt
  • Warm gently over low heat for 5 minutes — don’t let it boil.
  • Strain the sauce through a fine strainer (optional)
  • Let it cool slightly. It will thicken as it sits.

Make the Mac & Cheese

  • Cook the pasta
    1 lb (16oz) macaroni
  • Boil in salted water until just al dente. Drain and set aside.
  • Shred the cheese: while the pasta is cooking, shred all the cheese you need for the recipe. Use the side of the grater with large holes.
  • Make the roux
  • In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
    3 tbsp butter, 3 tbsp all-purpose
  • Add milk
    3 ½ cup whole milk
  • Slowly whisk in the milk, stirring constantly until smooth and slightly thickened. Be patient, it takes some time to thicken.
  • Season the sauce
  • Add in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
    1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp smoked paprika (or plain paprika), salt & pepper to taste (I used 2 tsps salt and ½tsp pepper)
  • Melt the cheese
  • Reduce heat to low and stir in all the cheeses until melted and creamy.
    2 cups freshly shredded sharp cheddar (packed), 1 cup freshly shredded mozzarella or Monterey Jack (packed), ½ cup freshly shredded smoked cheddar or gouda (packed), ½ cup parmesan cheese
  • Add a touch of hot honey (optional)
  • Stir in 1 tablespoon of the hot honey right into the cheese sauce for subtle sweet heat throughout.
  • Combine
  • Toss the cooked pasta in the cheese sauce until evenly coated.

Optional Bake (for that crispy golden top)

  • Pour mac and cheese into a buttered 9'x13' baking dish.
  • Spread breadcrumbs on top.
    ¾ cup dry Panko breadcrumbs (for topping) optional
  • Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.

Drizzle & Serve

  • Once out of the oven, let it rest for 5 minutes.
  • Drizzle the warm hot honey generously over the top right before serving— about 1–2 teaspoons per serving.

Notes

Tip for the hot honey: Store leftovers in a jar at room temperature for up to a month. Try it on fried chicken, pizza, or roasted veggies.

Choose your cheese wisely

Use freshly grated cheese — always. Pre-shredded varieties contain anti-caking agents that prevent smooth melting and can dull the flavor. Grating your own sharp cheddar, mozzarella or Monterey Jack, and Parmesan makes all the difference in texture and taste.

Make-ahead & storage

This mac holds beautifully. Assemble it a day ahead, cover, and refrigerate. When ready to serve, bake it covered at 350°F (175°C) until warmed through, then uncover to crisp the topping. Leftovers reheat best on the stovetop with a splash of milk to bring the creaminess back.

Nutrition

Serving: 295gCalories: 545kcalCarbohydrates: 50gProtein: 22gFat: 29g
Tried this recipe?Let us know how it was!