Description
This Creamy Honey Pepper Chicken Mac and Cheese combines tender, juicy chicken glazed in a sweet and spicy honey pepper sauce with rich, cheesy macaroni. A comforting dish that blends classic mac and cheese with a flavorful twist, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chicken
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon crushed red pepper flakes
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 3 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook Macaroni: Begin by cooking the elbow macaroni according to the package instructions. Once cooked, drain it well and set aside to be mixed in later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and freshly ground pepper. Add the chicken to the skillet and cook until golden brown and fully cooked through, about 5 to 7 minutes.
- Prepare Honey Pepper Glaze: In a small bowl, whisk together honey, soy sauce, and crushed red pepper flakes. Pour this glaze over the cooked chicken in the skillet, stirring well to coat all pieces evenly. Remove the chicken from heat and set aside.
- Make Roux: In a large pot, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes to create a smooth roux without browning.
- Add Milk and Cream: Gradually pour in milk and heavy cream while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens to a creamy consistency.
- Add Cheese and Seasonings: Stir in shredded cheddar cheese and grated Parmesan until fully melted and smooth. Season the cheese sauce with garlic powder, onion powder, salt, and freshly ground pepper to taste.
- Combine Pasta and Sauce: Add the cooked elbow macaroni into the cheese sauce, stirring gently but thoroughly to ensure every piece is coated with the creamy cheese mixture.
- Add Honey Pepper Chicken: Fold the honey pepper glazed chicken pieces into the cheesy macaroni carefully to distribute evenly without breaking the chicken apart.
- Serve: Serve the creamy honey pepper chicken mac and cheese hot, optionally garnished with extra shredded cheese or cracked black pepper for added flavor.
Notes
- For spicier heat, increase the amount of crushed red pepper flakes.
- Use freshly grated cheeses for best melting and flavor.
- Ensure the roux is cooked but not browned to avoid a grainy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
