Description
A deliciously creamy and flavorful mac and cheese dish featuring tender honey pepper chicken pieces, blended with sharp cheddar and mozzarella cheeses in a rich, silky sauce, perfect for a comforting and satisfying meal.
Ingredients
Scale
Honey Pepper Chicken
- 2 large chicken breasts (boneless, skinless), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons honey
- 1 teaspoon black pepper (freshly cracked, or adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- 1 tablespoon soy sauce (optional, for extra depth of flavor)
- 1 tablespoon fresh chopped parsley (for garnish)
Mac and Cheese
- 8 oz elbow macaroni (or your preferred pasta)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk (or heavy cream for extra creaminess)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon mustard powder (optional, for tang)
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
Instructions
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, garlic powder, smoked paprika, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly golden on all sides.
- Add the Honey and Soy Sauce: Once the chicken is cooked, reduce the heat to medium-low. Add the honey, soy sauce (if using), and a pinch more black pepper. Stir to coat the chicken in the sauce and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Finish and Set Aside: Remove from heat and set aside. Garnish with fresh parsley for an extra pop of color and freshness.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- Make the Cheese Sauce: In the same pot, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 4-5 minutes.
- Add the Cheese: Reduce the heat to low and add the shredded cheddar and mozzarella cheeses. Stir until the cheese is melted and the sauce is smooth. Season with garlic powder, onion powder, smoked paprika, mustard powder (if using), salt, and pepper to taste.
- Combine the Pasta and Sauce: Add the drained macaroni into the cheese sauce and stir to coat the pasta evenly.
- Combine the Chicken and Mac and Cheese: Gently fold the honey pepper chicken into the mac and cheese, mixing until the chicken is evenly distributed throughout the pasta.
- Serve: Serve the Creamy Honey Pepper Chicken Mac and Cheese Delight warm, garnished with extra parsley, and enjoy the sweet, spicy, cheesy goodness!
Notes
- You can substitute heavy cream for whole milk to make the mac and cheese extra creamy.
- Soy sauce is optional but adds a nice umami flavor to the chicken.
- Adjust black pepper quantity based on your spice preference.
- If you prefer a smokier taste, increase the smoked paprika slightly.
- To make this dish gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
- Fresh parsley adds a fresh, herbaceous contrast and makes for a nice garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey Pepper Chicken, Mac and Cheese, Creamy Macaroni, Cheesy Chicken Pasta, Comfort Food
