Description

Creamy Honey Pepper Chicken Mac and Cheese is a delightful and easy-to-make dish that combines classic mac and cheese with flavorful honey pepper chicken. This recipe balances creamy, sweet, and savory flavors, making it a perfect weeknight meal.

Ingredients

Scale

1.5 pounds Boneless Skinless Chicken Breasts, cut into 1-inch cubes
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
1/4 teaspoon Black Pepper
1/4 cup Honey
2 tablespoons Apple Cider Vinegar
1 tablespoon Soy Sauce
1/2 teaspoon Red Pepper Flakes (optional)
Salt to taste
1 pound Elbow Macaroni
4 tablespoons Unsalted Butter
4 tablespoons All-purpose Flour
3 cups Whole Milk, warmed
1 cup Heavy Cream, warmed
8 ounces Sharp Cheddar Cheese, freshly shredded
4 ounces Monterey Jack Cheese, freshly shredded
4 ounces Cream Cheese, softened and cubed
1 teaspoon Dijon Mustard
1/2 teaspoon Salt, plus more for pasta water
1/4 teaspoon Black Pepper
Pinch of Nutmeg (optional)

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Instructions

Prep the Chicken: Pat your chicken cubes dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt. Make sure every piece is well coated
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside
Make the Honey Pepper Glaze: In the same skillet, combine honey, apple cider vinegar, soy sauce, and red pepper flakes. Bring to a simmer over medium heat, stirring until slightly thickened, about 2-3 minutes
Coat the Chicken: Return cooked chicken to the skillet with the honey pepper glaze. Toss to coat. Remove from heat and set aside
Cook the Pasta: In a large pot of salted water, bring to a boil. Add elbow macaroni and cook until al dente. Drain well and set aside
Start the Cheese Sauce (Roux): In a large pot, melt unsalted butter over medium heat. Once melted, sprinkle in flour. Whisk continuously for 1-2 minutes until smooth
Build the Sauce: Gradually whisk in warm milk and cream into the roux. Keep whisking until sauce thickens, about 5-7 minutes. Do not boil
Add the Cheese: Reduce heat to low. Add cheddar, Monterey Jack, and cream cheese to the sauce, stirring until melted and smooth
Season the Sauce: Stir in Dijon mustard, salt, black pepper, and nutmeg. Adjust seasoning as needed
Combine and Serve: Add cooked pasta to the cheese sauce, stirring to coat. Fold in the honey pepper chicken and serve immediately

Notes

Ensure to shred your cheese for best texture.

Warm dairy to avoid lumps in the sauce.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 680 kcal
Sugar: 15 g
Sodium: 750 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 48 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 130 mg