Honey Pepper Chicken Mac and Cheese
This Honey Pepper Chicken Mac and Cheese features creamy cheddar sauce, tender chicken, and a delightful blend of sweet honey and pepper, making it a cozy weeknight dinner option.
Ingredients
For the Pasta
- 8 oz elbow macaroni Cook to al dente.
For the Cheese Sauce
- 2 tablespoons butter Unsalted
- 1 tablespoon all-purpose flour For roux
- 1 cup milk Whole milk preferred
- 2 cups shredded cheddar cheese Sharp cheddar recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 1 lb chicken breast, diced Boneless skinless preferred
- Oil for frying Use a neutral oil
- 2 tablespoons honey Can reduce to 1 tablespoon for less sweetness
- 1 tablespoon black pepper Adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika Regular or smoked
To Serve
Instructions
Preparation
- Bring a pot of salted water to boil and cook the macaroni for about 8 minutes or until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, salt, and black pepper; cook for 1–2 minutes.
- Gradually whisk in milk and cook until the sauce thickens enough to coat the back of a spoon.
- Remove from heat, stir in cheese until melted and smooth, and then combine with the cooked macaroni.
Cooking the Chicken
- In a separate pan, heat oil over medium-high heat. Add chicken and cook until browned and cooked through.
- Drizzle honey over the chicken, season with pepper, garlic powder, and paprika. Cook for an additional minute.
Assembly and Serving
- Spoon macaroni and cheese into bowls and top with honey pepper chicken. Serve warm.
Notes
Serve with a green salad or steamed veggies for a complete meal. The dish can be made ahead and stored separately.