Description
your spice preference. This Honey Pepper Chicken Mac and Cheese offers a unique blend of sweet and spicy flavors, combined with creamy cheese and tender chicken, making it a comforting and satisfying dish for any occasion. Perfect for family dinners or gatherings, it’s sure to be a hit with everyone!
Ingredients
Scale
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- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 3 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon mustard powder
- 1/4 teaspoon smoked paprika
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
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Instructions
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- Start by bringing a large pot of salted water to a boil. Add about a tablespoon of salt to enhance the flavor of the pasta.
- Once the water is boiling, add the elbow macaroni and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Once cooked, drain the macaroni in a colander and set it aside. Rinse briefly with cold water to stop the cooking process and prevent sticking.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the bite-sized chicken pieces to the skillet. Season with salt, black pepper, garlic powder, onion powder, and cayenne pepper if desired.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Reduce the heat to low and add the honey, soy sauce, and apple cider vinegar. Stir well to coat the chicken and let it simmer for about 2-3 minutes until the sauce thickens slightly.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in the flour to create a roux, cooking for about 1-2 minutes until bubbly and slightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Keep whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese, mustard powder, and smoked paprika until the cheese is completely melted and the sauce is creamy.
- In a large mixing bowl, combine the cooked macaroni, honey pepper chicken, and cheese sauce. Stir gently to coat.
- If desired, mix in half of the breadcrumbs for added texture.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the remaining breadcrumbs evenly over the top for a crispy finish. Optionally, add extra cheese on top.
- Preheat your oven to 350°F (175°C).
- Once preheated, place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
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Notes
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- Feel free to adjust the level of cayenne pepper based on your heat preference.
- For a creamier texture, you can add more milk to the cheese sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be made ahead of time and baked just before serving.
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- Prep Time: 15 minutes
- Cook Time: 25 minutes