Description
Honey pepper chicken mac and cheese delivers comfort right to your dinner table with unexpected flavor combinations that dance together perfectly. Melted cheese, crispy chicken, and sweet-spicy notes create a satisfying meal your family will devour in minutes.
Ingredients
Scale
Protein:
- 2 boneless skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Grains and Pasta:
- 8 ounces (226 grams) elbow macaroni
- 2 tablespoons all-purpose flour
Seasonings and Sauces:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cracked black pepper
- ¼ cup honey
- 2 tablespoons butter
- 2 cups milk
Instructions
- Mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon salt. Thoroughly coat your 2 chicken breasts with this seasoning blend.
- Heat 2 tablespoons olive oil in a large skillet at medium heat (375°F). Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Reduce skillet heat to low. Drizzle ¼ cup honey over chicken and sprinkle 1 teaspoon cracked black pepper. Simmer for 2 minutes, basting chicken with honey glaze.
- Boil 8 ounces elbow macaroni in salted water for 8-10 minutes until al dente. Drain pasta completely.
- Melt 2 tablespoons butter in a saucepan over medium heat (325°F). Whisk in 2 tablespoons flour and cook for 1 minute.
- Gradually pour 2 cups milk into the roux, whisking constantly until sauce thickens for approximately 3-4 minutes.
- Lower heat to medium-low. Stir in 1 cup cheddar cheese, 1 cup mozzarella cheese, and ½ cup Parmesan cheese until completely melted.
- Fold cooked macaroni into cheese sauce, ensuring each noodle is evenly coated.
- Slice honey pepper chicken into strips. Arrange chicken over mac and cheese. Drizzle remaining pan glaze on top for extra flavor.
Notes
- Use freshly grated cheese for smoother melting and better texture in the sauce.
- Select a sharp cheddar to complement the honey and pepper’s bold flavors.
- Temper the cream and milk slowly when adding to prevent curdling and ensure a silky sauce.
- For gluten-free options, substitute regular pasta with chickpea or rice pasta and use gluten-free flour for the roux.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg