Description
This Creamy Honey Pepper Chicken Mac and Cheese is a delightful twist on a classic comfort dish, combining tender, honey-glazed chicken with rich, creamy mac and cheese. The dish features a perfect balance of sweet and spicy flavors from the honey and crushed red pepper flakes, paired with a luscious cheese sauce made from cheddar and Parmesan. Ideal for a hearty family meal, this recipe takes approximately 45 minutes from start to finish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chicken
- 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: Begin by cooking the elbow macaroni according to the package instructions. Once cooked, drain and set aside to be combined later with the cheese sauce.
- Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and pepper. Add the chicken to the skillet and cook until golden brown and fully cooked, about 5-7 minutes.
- Glaze the chicken: In a small bowl, mix together honey, soy sauce, and crushed red pepper flakes. Pour this glaze over the cooked chicken in the skillet, stirring well to coat evenly. Once coated, remove the chicken from heat and set aside.
- Make the roux: In a large pot, melt butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is smooth and slightly golden, forming a roux.
- Prepare the cheese sauce: Gradually pour in the milk and heavy cream while whisking to ensure a smooth consistency. Continue cooking and whisking until the sauce thickens.
- Add cheeses and seasoning: Stir in shredded cheddar and Parmesan cheese until they are fully melted and the sauce is creamy. Season with garlic powder, onion powder, salt, and pepper to taste.
- Combine pasta and sauce: Add the drained elbow macaroni into the cheese sauce. Stir thoroughly to coat the pasta evenly with the creamy cheese sauce.
- Incorporate the chicken: Gently fold the honey pepper glazed chicken into the mac and cheese mixture, distributing the chicken pieces evenly throughout.
- Serve: Serve the mac and cheese hot, garnishing with additional cheese if desired for extra flavor and presentation.
Notes
- For extra spice, increase the amount of crushed red pepper flakes to suit your taste.
- You can swap elbow macaroni for other pasta shapes like shells or rotini if preferred.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Use freshly grated cheese for the best melting and flavor results.
- This dish can be prepared a day ahead; reheat gently on the stovetop adding a splash of milk if sauce thickens.
