Creamy Honey Pepper Chicken Mac and Cheese Delight
A comforting baked macaroni and cheese dish layered with a smooth cheddar sauce and topped with crunchy, honey-glazed chicken.
Ingredients
For the Base
- 2 cups macaroni pasta Use elbow macaroni or small shells.
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk Whole milk gives the creamiest sauce.
- 2 cups shredded cheddar cheese Use freshly shredded for best melt.
For the Chicken
- 1 cup cooked, shredded chicken Use rotisserie or leftover chicken.
- 2 tablespoons honey Swap for maple syrup if desired.
- 1 teaspoon black pepper Adjust to taste.
For the Topping
- 1 cup breadcrumbs Panko can be used for extra crunch.
- Cooking spray or oil for frying
Instructions
Preparation
- Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until it smells toasty.
- Gradually whisk in the milk. Cook until the sauce thickens to coat the back of a spoon, about 4–6 minutes.
- Stir in the shredded cheddar cheese until fully melted. Taste and add salt to preference. Remove from heat.
Combining Ingredients
- Add the cooked macaroni to the cheese sauce and mix well. Transfer to a baking dish.
- In another pan, heat oil. Glaze the shredded chicken with honey and black pepper until crispy, about 4–6 minutes.
- Spread the glazed chicken over the mac and cheese.
Baking
- Sprinkle breadcrumbs on top and lightly spray with oil. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until golden brown.
Notes
Let the dish rest for 5 minutes before serving. For extra browning, finish under the broiler for 1–2 minutes.