Honey Pepper Chicken Mac Cheese (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
2 large boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon chili flakes (optional)
06 -
1 teaspoon freshly cracked black pepper
07 -
1 teaspoon salt
08 -
2 tablespoons honey
→ Pasta and Cheese Sauce
09 -
400 grams elbow macaroni
10 -
3 tablespoons butter
11 -
3 tablespoons all-purpose flour
12 -
720 milliliters whole milk, warmed
13 -
240 milliliters heavy cream
14 -
200 grams sharp cheddar cheese, grated
15 -
100 grams mozzarella cheese, grated
16 -
40 grams parmesan cheese, grated
17 -
1 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
19 -
1/2 teaspoon black pepper
20 -
1 teaspoon Dijon mustard (optional)
21 -
Salt to taste
→ Garnishes
22 -
Fresh parsley, chopped (optional)
23 -
Extra parmesan cheese for sprinkling (optional)
24 -
Crushed red pepper flakes (optional)
# Instructions:
01 -
Butterfly or pound the chicken breasts to an even thickness. Rub both sides with olive oil, then season with garlic powder, smoked paprika, chili flakes, black pepper, and salt.
02 -
Heat a skillet over medium-high heat. Sear chicken for 6–7 minutes per side until golden and the internal temperature reaches 75°C. In the last minute, drizzle honey over the chicken, allowing it to caramelize. Rest for 5 minutes, then slice into strips.
03 -
In a large pot of boiling salted water, cook elbow macaroni until al dente. Drain and toss with a small amount of butter or olive oil.
04 -
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add warm milk, whisking until smooth. Stir in heavy cream and continue cooking until slightly thickened. Reduce heat, add cheddar, mozzarella, and parmesan, stirring until cheeses are fully melted and the sauce is creamy. Season with garlic powder, onion powder, Dijon mustard, black pepper, and salt to taste.
05 -
Add drained macaroni into the cheese sauce and stir until all pasta is fully coated.
06 -
Serve the mac and cheese in bowls, topping with sliced honey pepper chicken. Garnish with chopped parsley, additional parmesan, and red pepper flakes as desired.
# Notes:
01 -
Use sharp cheddar for robust flavor, mozzarella for a creamy texture, and parmesan for a salty finish. Avoid overcooking the pasta to maintain an ideal texture, as it will absorb more sauce. Adjust honey and pepper quantities to personal taste.
02 -
For variation, add cayenne or hot honey for extra heat, stir in cooked bacon for smokiness, or mix in sautéed vegetables such as spinach or mushrooms. For a baked option, transfer to a baking dish, top with breadcrumbs and cheese, and bake at 200°C for 15 minutes until bubbling and golden.