Honey Pepper Chicken Mac and Cheese Recipe
Honey Pepper Chicken Mac and Cheese is a comforting and flavorful twist on classic mac and cheese, featuring tender chicken breast marinated in honey and black pepper, combined with a creamy cheddar cheese sauce and elbow macaroni. Baked to golden perfection and topped with fresh green onions, this dish offers a perfect balance of sweet, spicy, and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chicken and Marinade
- 1 lb chicken breast, diced
- 2 tablespoons honey
- 1 tablespoon black pepper (to taste)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt, to taste
Cooking & Sauce
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 cups shredded cheddar cheese
Garnish
- Green onions, chopped (for garnish)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: In a mixing bowl, combine the diced chicken breast with honey, black pepper, paprika, garlic powder, and salt. Mix well to evenly coat the chicken pieces with the marinade.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are golden brown and fully cooked through, approximately 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- Make the Cheese Sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 2 minutes until it turns lightly golden to form a roux.
- Add the Milk: Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to stir until the sauce thickens, which takes about 3-5 minutes.
- Incorporate the Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts smoothly into the sauce.
- Combine Ingredients: Add the cooked macaroni and the cooked chicken pieces into the cheese sauce. Stir thoroughly to ensure all components are well coated and evenly mixed.
- Transfer to Baking Dish: Pour the combined mixture into a greased baking dish, spreading it evenly across the surface.
- Bake: Preheat the oven to 350°F (175°C). Bake the dish for 15-20 minutes until the top is golden and bubbly.
- Garnish and Serve: Remove the dish from the oven and allow it to cool for a few minutes. Sprinkle chopped green onions on top before serving to add freshness and color.
Notes
- Adjust black pepper quantity to control the heat level according to your preference.
- Add sautéed vegetables like bell peppers or broccoli to enhance nutrition and flavor.
- You can prepare the dish ahead of time; refrigerate before baking and bring to room temperature to ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat leftovers in the oven at 350°F (175°C) or microwave individual portions with a splash of milk to maintain creaminess.
Keywords: Honey Pepper Chicken Mac and Cheese, baked mac and cheese, chicken macaroni, cheesy chicken pasta, comfort food, easy dinner recipe
