Honey Pepper Chicken Mac and Cheese
A delightful dish that perfectly marries sweet and savory flavors, creating a comforting meal with creamy, cheesy goodness and tender chicken.
Ingredients
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces) Tender and juicy, providing a hearty base for the dish.
- 1/4 cup honey Adds a natural sweetness that balances the dish perfectly.
- 2 tsp freshly cracked black pepper Offers a bold spice that enhances the flavor profile.
- 2 cloves garlic (minced) Aromatic and zesty, elevates the dish's overall scent.
- 1 tbsp low-sodium soy sauce Contributes umami and depth without overwhelming saltiness.
- 1 tbsp olive oil For sautéing the chicken, gives a light and fruity flavor.
Pasta and Cheese Sauce
- 1 lb elbow macaroni (or other short pasta) The beloved comfort food staple that binds this dish together.
- 4 tbsp unsalted butter For creaminess and richness in the cheese sauce.
- 1/4 cup all-purpose flour To create a lovely roux for thickening the sauce.
- 2.5 cups whole milk Adds creaminess and body to the dish.
- 1 cup heavy cream Further enriches the sauce, making it decadent.
- 8 oz sharp cheddar cheese (freshly shredded) Provides great flavor.
- 4 oz Gruyère cheese (freshly shredded) Adds nutty and sweet complexity.
Seasonings
- 1/2 tsp mustard powder A subtle kick that complements the cheese.
- 1/2 tsp garlic powder Enhances savoriness without overpowering the dish.
- 1/4 tsp paprika Adds a touch of color and smoky flavor.
Instructions
Preparation
- Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- Season the chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
- In a separate small bowl, whisk together honey, minced garlic, soy sauce, and freshly cracked black pepper. Pour this sauce over the cooked chicken and let simmer for 1-2 minutes until thickened. Remove chicken and set aside.
Sauce Preparation
- In the same skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Gradually pour in the whole milk and heavy cream, whisking continuously until thickened, about 5-6 minutes.
- Lower heat and add shredded cheddar and Gruyère cheeses. Stir until melted and sauce is velvety smooth. Mix in mustard powder, garlic powder, and paprika.
Combine and Serve
- Add the cooked pasta and honey pepper chicken to the skillet, stirring gently to combine and coat with the cheese sauce.
- Serve immediately, garnishing with extra cracked black pepper or freshly chopped parsley if desired.
Notes
For a lighter dish, consider using whole wheat pasta, low-fat dairy, and adding steamed vegetables. Make sure to taste and adjust seasonings as needed.