Honey Pepper Chicken Mac and Cheese
A quick, creamy, and comforting weeknight dinner combining sweet honey-glazed chicken, elbow macaroni, and a velvety cheddar cheese sauce.
Ingredients
For the Macaroni and Cheese
- 8 ounces macaroni Use elbow macaroni for traditional texture.
- 2 cups shredded cheddar cheese Freshly shredded for best melt.
- 1 cup milk Use whole or 2% milk.
- 3 tablespoons butter For making the roux.
- 2 tablespoons all-purpose flour To thicken the cheese sauce.
- 1 teaspoon garlic powder Enhances the sauce flavor.
- Salt to taste salt Season to balance flavors.
- Pepper to taste pepper Freshly cracked for best flavor.
For the Chicken
- 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
- 1/4 cup honey Provides sweetness and glaze.
- 1 teaspoon black pepper Gives a spicy kick to the glaze.
- 1 tablespoon olive oil For pan-searing the chicken.
Instructions
Cooking the Macaroni
- Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente.
- Drain the pasta and set aside while making the cheese sauce.
Making the Roux
- In a medium saucepan over medium heat, melt the butter.
- Stir in flour and garlic powder; cook for about 1 minute to remove the raw flour taste.
Turning Roux into Cheese Sauce
- Gradually whisk in milk until the mixture is smooth and slightly thickens.
- Remove from heat and stir in shredded cheddar until melted.
- Season with salt and pepper to taste.
Pan-Searing the Chicken
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with honey and black pepper.
- Cook until golden and cooked through, about 4–6 minutes per side.
Combining and Serving
- Slice the rested chicken and fold it into the macaroni mixed with cheese sauce.
- Serve warm directly from the pan.
Notes
This dish is flexible; feel free to add vegetables or adjust spices for personal preference. Store leftovers properly for best texture when reheating.