Description
Honey Pepper Chicken Mac and Cheese is a deliciously creamy and comforting dish that combines tender honey-glazed chicken with classic cheesy macaroni. Infused with a balance of smoky paprika and a touch of spicy crushed red pepper flakes, this recipe delivers a perfect blend of sweet, savory, and heat that’s ideal for a satisfying weeknight dinner.
Ingredients
Scale
Macaroni and Cheese
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Honey Pepper Chicken
- 2 chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Topping and Garnish
- 2 tablespoons Parmesan cheese (optional)
- Chopped parsley, for garnish
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the package directions until al dente. Once cooked, drain well and set aside.
- Prepare the honey pepper chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add them to the skillet and cook for 5 to 6 minutes until golden brown and cooked through. Drizzle the cooked chicken with honey and sprinkle with crushed red pepper flakes, tossing to fully coat. Remove from heat and set aside.
- Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1 minute, stirring constantly. Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens to a creamy consistency. Stir in garlic powder, smoked paprika, salt, and black pepper to taste. Remove the saucepan from heat and fold in shredded sharp cheddar and mozzarella cheese until fully melted and smooth.
- Combine macaroni and cheese sauce: Add the cooked macaroni into the cheese sauce and stir well until all pasta is evenly coated with the creamy cheese mixture.
- Assemble and serve: Plate the mac and cheese, then top it with the honey pepper chicken pieces. Sprinkle with Parmesan cheese if using and garnish with freshly chopped parsley. Serve immediately while hot for the best flavor and texture.
Notes
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
- For a baked version, transfer the mac and cheese and chicken mixture into a casserole dish, top with breadcrumbs, and bake at 375°F (190°C) for 20 minutes until golden and bubbly.
- Make sure not to overcook the macaroni; it should be al dente to hold up well in the cheese sauce.
- Use a combination of sharp cheddar and mozzarella for the best creamy and flavorful cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
