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Honey Pepper Chicken Mac Cheese

honey pepper chicken mac cheese
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This indulgent Honey Pepper Chicken Mac and Cheese combines creamy, cheesy pasta with tender, sweet-and-spicy honey-pepper glazed chicken, creating a comforting and uniquely flavorful meal. It’s the ultimate fusion of classic comfort food with an exciting new twist.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly cracked black pepper, to taste
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup honey
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons freshly cracked black pepper (or more, to taste)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Sliced green onions, for garnish (optional)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
  2. Prepare & Cook Chicken: While pasta cooks, season the chicken cubes with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Make Cheese Sauce: In the same skillet (no need to clean), melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly.
  4. Add Cheese: Remove from heat and gradually stir in shredded cheddar and Monterey Jack cheese until completely melted and smooth. Season with salt and black pepper to taste.
  5. Make Honey Pepper Glaze: In a small bowl, whisk together honey, soy sauce, and 2 tablespoons of freshly cracked black pepper. In another small bowl, dissolve cornstarch in 1 tablespoon of cold water to create a slurry.
  6. Glaze Chicken: Return the cooked chicken to the skillet. Pour the honey pepper mixture over the chicken. Bring to a simmer, then whisk in the cornstarch slurry. Cook, stirring, until the sauce thickens and coats the chicken, about 1-2 minutes.
  7. Combine: Add the cooked macaroni to the cheese sauce and stir to combine. Gently fold in the honey pepper glazed chicken.
  8. Serve: Serve immediately, garnished with additional fresh cracked black pepper and sliced green onions, if desired.

Notes

For an extra crispy topping, transfer the finished mac and cheese to a baking dish, top with a mixture of panko breadcrumbs and melted butter, and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.

Find it online: https://seasonedrecipe.com/honey-pepper-chicken-mac-cheese-perfection/