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There are nights when nothing but a bowl of ultra-creamy mac and cheese will do and this Honey Pepper Chicken Mac and Cheese hits every comfort note. The sweet and peppery chicken with molten cheese sauce clings to every bite of pasta, making each forkful impossible to resist when you need something a little cozy and a lot special.
Ingredients
- Chicken breasts boneless and skinless: Choose fresh chicken for juiciness and cut them to an even thickness for even cooking
- Olive oil: Adds flavor and helps the seasoning stick Go for extra virgin if you can
- Garlic powder and smoked paprika: Add warmth and a smoky backbone Smoked paprika brings so much aroma
- Chili flakes and cracked black pepper: These give the chicken its signature kick Adjust how much you use to your own heat tolerance
- Salt: Essential for both taste and for drawing moisture out of the chicken
- Honey: Its floral sweetness is the twist against all the pepper Use quality honey for best flavor
- Elbow macaroni: The classic pasta shape holds the cheesy sauce well Go for bronze-cut if you find it for texture
- Butter: Starts the roux This is the backbone of any good cheese sauce Use real butter for creaminess
- All-purpose flour: Thickens the cheese sauce Choose unbleached if possible
- Whole milk: Warmed for a silky sauce
- Heavy cream: This makes the sauce decadent and rich
- Sharp cheddar cheese grated: This gives strong cheese flavor Use good quality cheese and grate it yourself for the best melt
- Mozzarella cheese grated: For stretch and creaminess Adds that irresistible pull
- Parmesan cheese grated: For salt and tang Grate your own for a nutty kick
- Garlic powder and onion powder: Layer extra flavor into the sauce
- Black pepper and Dijon mustard: Optional but add depth and zing Dijon lifts the cheese blend
- Salt to taste: Keep a light hand and adjust just at the end
- Fresh parsley chopped: Optional for color and lift
- Extra parmesan or red pepper flakes: For garnish and even more flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Butterfly or pound the chicken breasts until even in thickness Rub both sides with olive oil and season with garlic powder smoked paprika black pepper chili flakes and salt Massage it in well
- Sear and Caramelize the Chicken:
- Heat a skillet over medium-high when hot add chicken Cook about six to seven minutes per side until golden and fully cooked Drizzle honey over each piece in the last minute letting it caramelize for sticky edges Rest the chicken for five minutes then slice into strips
- Cook the Pasta:
- In a large pot bring salty water to a rolling boil Add macaroni and cook until al dente Drain and toss with a touch of butter or oil to prevent sticking
- Make the Cheese Sauce:
- Melt butter in a large saucepan over medium Stir in flour and whisk one to two minutes for a pale roux slowly add the warmed milk whisking constantly until the mixture thickens Blend in heavy cream and simmer lightly Stir in cheddar mozzarella and parmesan until smooth and fully melted Season with garlic powder onion powder black pepper Dijon mustard and salt
- Assemble the Dish:
- Toss the drained macaroni in the cheese sauce and coat every noodle Spoon into bowls top with the honey pepper chicken strips Finish with chopped parsley extra parmesan or red pepper flakes
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Storage Tips
Leftovers keep well covered in the fridge up to three days Reheat slowly on the stove or in the microwave with a splash of milk to restore creaminess If you like things extra gooey add a little more cheese as you rewarm
Ingredient Substitutions
Swap whole milk with two percent if you want to lighten things up
Use rotisserie chicken to save time just warm it with the honey and pepper in the pan for a few minutes
Try gouda or fontina instead of mozzarella for a smokier or nutty cheese note
If out of elbows try shells or cavatappi which hold sauce beautifully
Serving Suggestions
Serve with a light green salad tossed in lemon dressing for brightness
For heartier appetites bake the finished dish with a topping of breadcrumbs and extra cheese until golden
It pairs well with a crisp apple slaw or roasted broccoli for sweet and earthy notes
A Bit of History
Mac and cheese’s roots go back centuries with Italians pairing pasta and cheese The American version became a household classic thanks to packaged versions but homemade versions let you make the sauce velvety and the flavors vibrant I love taking this old favorite and adding that honey pepper twist which nods to both Southern and Italian kitchens
Frequently Asked Questions
- → How do you ensure juicy, flavorful chicken?
Pound the chicken evenly and sear it over medium-high heat. Finish with a drizzle of honey in the last minute for caramelized flavor.
- → What’s the best cheese blend for creamy sauce?
Use sharp cheddar for boldness, mozzarella for stretch and creaminess, and parmesan for added depth and a salty finish.
- → Can I make it spicier or milder?
Adjust chili flakes and black pepper to taste. For more heat, add cayenne or use hot honey. For milder flavor, reduce pepper.
- → Is there a way to add more vegetables?
Stir in sautéed spinach, mushrooms, or roasted red peppers to boost veggie content and add more texture to the dish.
- → How do I prevent the pasta from getting mushy?
Cook macaroni just until al dente, as it will absorb more sauce and soften slightly when mixed with the cheese.