Description
This Creamy Honey Pepper Chicken Mac and Cheese is a delightful fusion of comforting classic mac and cheese with a flavorful twist of honey-glazed, peppery chicken. Tender diced chicken is cooked with a sweet and spicy honey-soy glaze and combined with creamy cheddar and Parmesan cheese sauce coating perfectly cooked elbow macaroni for a hearty and satisfying meal.
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 Pasta: Begin by cooking the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken breast with salt and freshly ground pepper. Add the chicken to the skillet and cook, stirring occasionally, until it turns golden brown and is cooked through, approximately 5 to 7 minutes.
- Prepare Honey Pepper Glaze: In a small bowl, combine the honey, soy sauce, and crushed red pepper flakes. Pour this mixture over the cooked chicken in the skillet, stirring well to coat the chicken evenly with the glaze. Remove the skillet from heat and set the glazed chicken aside.
- Make the Roux: In a large pot, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour, continuing to whisk constantly for about 1 to 2 minutes, until the mixture forms a smooth roux and loses its raw flour taste.
- Add Dairy: Slowly add the milk and heavy cream into the roux, whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and becomes smooth.
- Incorporate Cheese and Seasonings: Stir in the shredded cheddar cheese and grated Parmesan cheese, stirring until the cheese melts completely and the sauce is creamy. Season with garlic powder, onion powder, salt, and freshly ground pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked elbow macaroni to the cheese sauce, stirring well to ensure the pasta is thoroughly coated with the creamy cheese mixture.
- Fold in Honey Pepper Chicken: Gently fold the honey pepper glazed chicken into the macaroni and cheese, mixing just enough to evenly distribute the chicken without breaking it up.
- Serve: Serve the creamy honey pepper chicken mac and cheese hot, optionally garnished with extra shredded cheese if desired for added richness.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes according to your preference.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- This dish can be prepared in advance; reheat gently on the stove or in the oven to maintain creaminess.
- Substitute chicken thighs for a juicier protein option if desired.
- To make this recipe gluten-free, use gluten-free flour or cornstarch for the roux and ensure soy sauce is gluten-free.
