Description
A delicious twist on classic mac and cheese featuring honey pepper chicken for a sweet and savory flavor.
Ingredients
Scale
- 2 cups elbow macaroni (or pasta of choice)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (warm)
- 1 ½ cups shredded cheddar cheese
- ½ cup mozzarella cheese (optional for extra meltiness)
- Salt and pepper to taste
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or butter
- Salt, pepper, and garlic powder to season
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- ½ teaspoon chili flakes (optional for heat)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a saucepan, melt butter and stir in flour. Cook 1–2 minutes, then slowly whisk in warm milk until smooth.
- Add cheeses, stirring until melted and creamy. Season with salt and pepper. Add pasta and mix to coat.
- Season chicken with salt, pepper, and garlic powder. Sauté in a skillet until golden and cooked through. Set aside.
- In the same skillet, add honey, soy sauce, vinegar, and black pepper. Simmer until slightly thickened. Toss cooked chicken in the glaze.
- Top the mac and cheese with honey pepper chicken. Garnish with extra black pepper or green onions if desired.
Notes
- Adjust the amount of black pepper and chili flakes based on your spice preference.
- For a creamier texture, add more cheese or a splash of cream.
- This dish can be made ahead and reheated, but fresh is best!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg