Description
Savor the delightful fusion of sweet honey and spicy pepper in this creamy, comforting mac and cheese with tender chicken—perfect for any occasion.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup honey
- 1 tsp black pepper
- 2 tbsp butter
- 2 cups whole milk
- 1 tsp garlic powder
- Salt to taste
- 1/2 cup breadcrumbs (for topping)
Instructions
- Cook chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden and cooked through. Remove from skillet and dice.
- Boil pasta: In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Reserve some pasta water before draining.
- Make sauce: In a saucepan, melt butter over medium heat. Whisk in flour for 1 minute, then gradually add milk while whisking until thickened (about 5-7 minutes). Stir in cheddar cheese until melted, then mix in honey and black pepper.
- Combine ingredients: Mix drained macaroni with the cheese sauce and diced chicken, adding reserved pasta water if needed for creaminess.
- Bake (optional): For a crispy topping, transfer to a baking dish, sprinkle with breadcrumbs mixed with Parmesan, and bake at 350°F (175°C) for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg