Description
Enjoy a delicious blend of sweet and spicy with Honey Pepper Chicken Mac and Cheese. This comforting dish features marinated chicken pieces mixed with creamy elbow macaroni and sharp cheddar cheese, making it a perfect meal for any occasion.
Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of crushed red pepper flakes
- 1 tablespoon of olive oil
- 8 ounces of elbow macaroni
- 4 cups of shredded sharp cheddar cheese
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1/2 cup of breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Cut the chicken breasts into bite-sized pieces for even cooking.
- In a medium bowl, mix honey, soy sauce, and crushed red pepper flakes. Add chicken pieces, coat well, cover, and marinate in the refrigerator for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes until golden and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and set aside.
- In a large pot, bring salted water to a boil. Cook elbow macaroni according to package instructions until al dente (about 7-8 minutes). Drain and reserve 1 cup of pasta water.
- In the same skillet, melt butter over medium heat. Whisk in flour for about 2 minutes to create a roux.
- Gradually add milk and heavy cream while whisking to avoid lumps. Cook until the mixture thickens (about 3-4 minutes).
- Reduce heat to low, add shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is creamy. Adjust consistency with reserved pasta water if needed.
- Add cooked macaroni to the cheese sauce, stirring gently to combine. Fold in the cooked honey pepper chicken.
- (Optional) Transfer to a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Serve warm, garnished with freshly chopped parsley.
Notes
- Adjust the amount of crushed red pepper flakes based on your spice preference.
- For a creamier texture, feel free to add more heavy cream or cheese.
- This dish can be served directly from the stovetop or baked for a crispy topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes