Description
Indulge in the rich flavors of Creamy Honey Pepper Chicken Mac and Cheese Delight, a comforting dish that combines tender chicken with a luscious cheese sauce. This recipe is perfect for cozy nights and family gatherings, bringing warmth and nostalgia to your table.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Begin by marinating the chicken: soak the bite-sized chicken pieces in buttermilk for at least 20 minutes. This will help keep the chicken moist and flavorful.
- While the chicken is marinating, prepare the coating. In a bowl, mix together 1 cup of all-purpose flour, paprika, salt, and black pepper.
- Heat about 1 inch of vegetable oil in a pan over medium heat. You’ll know it’s ready when a small piece of bread sizzles upon contact.
- Once the oil is hot, dredge the marinated chicken in the flour mixture, shaking off any excess flour. This will create a crispy crust.
- Carefully place the coated chicken pieces in the hot oil. Fry for about 4-5 minutes per side, or until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil. Set aside.
- Next, in a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes (if using). Simmer over low heat for 2-3 minutes, stirring frequently until slightly thickened.
- Toss the fried chicken in the honey pepper glaze until evenly coated. Set aside while you prepare the mac and cheese.
- For the macaroni and cheese, cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk for 1-2 minutes to create a roux.
- Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Reduce the heat and stir in 2 cups of shredded cheddar cheese and 1/2 cup of mozzarella cheese until melted and smooth.
- Season the cheese sauce with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste.
- Mix the cooked elbow macaroni into the cheese sauce until well combined.
- To serve, spoon the creamy mac and cheese into serving bowls and top generously with the honey pepper glazed chicken. Optional: garnish with fresh parsley or an extra sprinkle of black pepper.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: For extra flavor, consider adding a pinch of smoked paprika to the flour mixture for the chicken. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. You can also substitute regular elbow macaroni with gluten-free pasta.