Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight offers a delicious twist on the classic comfort food. Tender chicken breasts are seared and combined with creamy, cheesy macaroni infused with a subtle sweetness from honey and a gentle kick of black pepper, creating a perfectly balanced and satisfying meal.
Ingredients
Scale
Chicken and Pasta
- 4 boneless, skinless chicken breasts (about 1 pound)
- 8 ounces elbow macaroni
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons honey
- 1 teaspoon black pepper
- Salt, to taste
Instructions
- Cook the macaroni: Boil water in a large pot with a pinch of salt. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta and set it aside.
- Cook the chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for approximately 6 minutes on each side or until golden brown and cooked through. Remove from heat, chop into bite-sized pieces, and set aside.
- Make the roux and sauce base: In the same skillet, melt the remaining tablespoon of butter over medium heat. Whisk in the flour until smooth to create a roux. Gradually pour in the chicken broth while stirring continuously to avoid lumps and to thicken the sauce.
- Add milk and cheese: Slowly whisk in the whole milk until well combined. Reduce the heat to low and stir in the shredded sharp cheddar cheese, honey, and black pepper until the cheese melts and the sauce is smooth.
- Combine and serve: Add the cooked macaroni and chopped chicken into the cheese sauce. Gently stir to coat everything evenly. Serve the creamy honey pepper chicken mac and cheese warm for a comforting meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes along with the black pepper.
- You can substitute elbow macaroni with other pasta shapes like shells or penne if desired.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
