Description
This Creamy Honey Pepper Chicken Mac and Cheese is a deliciously comforting dish combining tender sautéed chicken glazed with a sweet and spicy honey pepper sauce and classic creamy macaroni and cheese. Perfect for a hearty family meal, the blend of sharp cheddar and Parmesan cheeses creates a rich, velvety sauce that perfectly coats the elbow macaroni and complements the flavorful chicken.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chicken and Glaze
- 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 freshly ground pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and freshly ground pepper. Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
- Make the honey pepper glaze: In a small bowl, whisk together honey, soy sauce, and crushed red pepper flakes. Pour this mixture over the cooked chicken in the skillet and stir to coat the chicken evenly. Remove from heat and set aside.
- Prepare the roux: In a large pot, melt unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux without browning.
- Make the cheese sauce: Gradually pour in milk and heavy cream while continuously whisking to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes smooth.
- Add cheeses and seasonings: Stir in shredded cheddar cheese and grated Parmesan until fully melted and the sauce is creamy. Add garlic powder, onion powder, salt, and pepper to taste, stirring well to combine.
- Combine macaroni and cheese sauce: Add the cooked elbow macaroni to the cheese sauce and mix thoroughly until all pasta is evenly coated.
- Incorporate chicken: Gently fold the honey pepper glazed chicken into the macaroni and cheese until evenly distributed throughout the dish.
- Serve: Serve the creamy honey pepper chicken mac and cheese hot, garnished with additional shredded cheese if desired.
Notes
- For extra spice, add more crushed red pepper flakes to the glaze mixture.
- Use freshly grated cheeses for best melting and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend in the roux.
- Adding steamed vegetables such as broccoli or peas can add freshness and nutrition to the dish.
