Honey Pepper Chicken Mac and Cheese Recipe
This Delicious Honey Pepper Chicken Mac and Cheese combines tender diced chicken breasts cooked with a sweet and spicy honey pepper sauce blended into a creamy, cheesy macaroni base. Perfect for a comforting weeknight dinner, this dish offers a flavorful twist on classic mac and cheese with a delightful balance of sweetness and a slight kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta and Chicken
- 8 oz elbow macaroni
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Sauce and Cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
Flavorings
- 1/4 cup honey
- 1/4 teaspoon cayenne pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
- Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season diced chicken breasts with salt and black pepper, then add to the skillet. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly, until slightly golden.
- Add Milk and Cheese: Slowly whisk in the milk, continuing to stir to avoid lumps. Cook until the sauce begins to thicken, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese until smooth and melted.
- Incorporate Honey and Cayenne: Stir in the honey and cayenne pepper into the cheese sauce, adjusting the cayenne amount to taste for spiciness.
- Combine Chicken and Pasta: Add the cooked chicken and drained macaroni to the sauce, mixing thoroughly to ensure everything is well coated with the honey pepper cheese sauce.
- Serve and Garnish: Spoon the mac and cheese onto plates or a serving dish and garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Use sharp cheddar cheese for a more robust flavor.
- Adjust honey and cayenne pepper to control sweetness and heat levels.
- You can substitute milk with 2% or whole milk for creamier sauce.
- For a lower-fat version, use reduced-fat cheese and milk.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently over the stove or microwave.