Description
This Creamy Honey Pepper Chicken Mac and Cheese combines tender chicken glazed in a sweet and spicy honey pepper sauce with rich, cheesy macaroni. The dish features a velvety cheese sauce made from cheddar and Parmesan, complemented by a flavorful honey, soy, and crushed red pepper glaze on the chicken. It’s a comforting and satisfying meal perfect for family dinners or cozy nights in.
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 Macaroni: 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 keep warm.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and freshly ground pepper. Add the chicken to the skillet and cook for 5-7 minutes until golden brown and fully cooked through.
- Prepare the Glaze: In a small bowl, mix together honey, soy sauce, and crushed red pepper flakes. Pour this mixture over the cooked chicken in the skillet and stir to evenly coat the chicken in the glaze. Remove from heat and set aside.
- Make the Roux: In a large pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour continuously for 1-2 minutes to cook out the raw flour taste and form a smooth roux.
- Add Milk and Cream: Gradually pour in the milk and heavy cream while whisking constantly. Continue whisking until the mixture thickens into a smooth, creamy sauce.
- Incorporate Cheese and Seasonings: Stir in shredded cheddar cheese and grated Parmesan cheese until melted and the sauce is silky and creamy. Season the sauce with garlic powder, onion powder, salt, and pepper to taste.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce. Stir well to ensure all pasta pieces are fully coated with the creamy cheese sauce.
- Fold in Glazed Chicken: Gently fold the honey pepper chicken into the cheesy macaroni mixture until evenly distributed throughout.
- Serve: Serve the creamy honey pepper chicken mac and cheese immediately while hot. Optionally garnish with additional shredded cheese or cracked black pepper for extra flavor and presentation.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the glaze.
- You can substitute chicken breasts with thighs for juicier meat if preferred.
- Using freshly grated cheese will yield a smoother sauce compared to pre-shredded cheese.
- Make sure to whisk the roux constantly to prevent lumps in the cheese sauce.
- This dish can be prepared ahead by cooking the components separately and combining before reheating.
- All-purpose flour can be substituted with a gluten-free flour blend to make the recipe gluten-free.
