Description
Creamy Honey Pepper Chicken Mac and Cheese is a delicious twist on the classic comfort dish, combining tender, honey-glazed chicken with rich, cheesy macaroni. This recipe features a creamy cheese sauce made from cheddar and Parmesan, perfectly coating elbow macaroni and sweet, spicy chicken for a flavorful and satisfying meal that’s ideal for weeknight dinners.
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 Pasta: Begin by cooking the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside to be combined later.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and freshly ground black pepper. Add the chicken to the skillet and cook, stirring occasionally, until the pieces are golden brown and fully cooked through, about 5-7 minutes.
- Prepare the Honey Pepper Glaze: In a small bowl, mix together the honey, soy sauce, and crushed red pepper flakes. Pour this glaze over the cooked chicken in the skillet and stir well to coat the chicken pieces evenly. Remove the skillet from heat and set the honey pepper chicken aside.
- Make the Roux: In a large pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and continue whisking for 1-2 minutes to cook out the raw flour taste and form a smooth roux.
- Add Dairy to the Roux: Gradually pour in the milk and heavy cream while continuously whisking to prevent lumps. Keep whisking until the mixture becomes smooth and starts to thicken into a creamy sauce.
- Add Cheese and Seasonings: Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted, resulting in a rich and creamy cheese sauce. Season the sauce with garlic powder, onion powder, salt, and freshly ground pepper to taste.
- Combine Pasta and Sauce: Add the cooked elbow macaroni into the cheese sauce and stir gently but thoroughly to ensure all the pasta is well coated with the creamy cheese mixture.
- Incorporate Chicken: Gently fold the honey pepper chicken into the macaroni and cheese until the chicken is evenly distributed throughout the dish, ensuring each bite has a balance of creamy cheese and flavorful chicken.
- Serve: Serve the creamy honey pepper chicken mac and cheese hot. Optionally, garnish with additional shredded cheese or freshly cracked black pepper for extra flavor and presentation.
Notes
- Cook pasta al dente to avoid mushy macaroni in the final dish.
- Adjust crushed red pepper flakes to your preferred spice level.
- Use freshly grated cheese for the best melting and flavor results.
- This dish can be prepared ahead by cooking components separately and assembling just before serving.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
