Description
Honey Pepper Chicken Mac and Cheese brings comfort straight to your dinner table with a flavor-packed twist on classic mac. Creamy pasta meets crispy chicken drizzled with sweet and spicy honey, creating a delightful meal that satisfies your craving for something special.
Ingredients
Scale
Main Ingredients:
- 34 boneless, skinless chicken breasts (about 1 lb / 454 g)
- 8 oz (226 g) elbow macaroni (approximately 2 cups)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Seasonings and Flavors:
- ½ cup raw honey
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
Supporting Ingredients:
- 2 tablespoons unsalted butter
- 1 cup whole milk
- ½ cup breadcrumbs (optional)
Instructions
- Dice 1 pound (454 grams) of boneless, skinless chicken breasts into uniform bite-sized pieces, ensuring each chunk is roughly the same size for consistent cooking.
- Bring a large pot of salted water to a rolling boil at 212°F (100°C), then add 2 cups (8 oz) of elbow macaroni and cook for 7-8 minutes until tender but still firm.
- Drain pasta in a colander and rinse with cool water to stop the cooking process, then set aside in a large mixing bowl.
- Melt 2 tablespoons of unsalted butter in a large skillet over medium heat (350°F), then add diced chicken with 1 teaspoon of garlic powder and 1 teaspoon of black pepper.
- Sauté chicken for 5-7 minutes, stirring occasionally, until pieces turn golden brown and reach an internal temperature of 165°F (74°C).
- Reduce skillet heat to low and pour 1 cup of whole milk into the pan, stirring gently to prevent scorching.
- Gradually blend 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella into the milk, creating a smooth, creamy sauce.
- Drizzle ½ cup of raw honey into the cheese mixture, whisking continuously to integrate the sweet flavor evenly.
- Pour the cheese and honey sauce over the cooked macaroni, mixing thoroughly to ensure each pasta piece is well-coated.
- Optional: Transfer the mac and cheese to a baking dish, sprinkle ½ cup of breadcrumbs on top, and bake at 350°F (175°C) for 15 minutes until the surface turns golden and crispy.
Notes
- Select boneless, skinless chicken breasts for the most tender and consistent meat texture in this dish.
- Add a dash of smoked paprika to the chicken for extra depth of flavor that complements the honey’s sweetness.
- For a gluten-free version, swap regular pasta with chickpea or rice pasta and use gluten-free breadcrumbs when baking.
- Let the mac and cheese rest for 5 minutes after cooking to help the sauce thicken and develop richer flavor notes.
- Prep Time: 5 minutes
- Cook Time: 27-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 296 kcal
- Sugar: 6 g
- Sodium: 145 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 64 mg