Ingredients
For the Mac and Cheese:
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese (optional, but highly recommended!)
For the Honey Pepper Chicken:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 2 teaspoons black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Let’s Talk Cheese! Choosing Your Cheesy Champions
Okay, let’s get real about the cheese. Cheddar is a classic, and it works beautifully here. But if you really want to elevate your Honey Pepper Chicken Mac And Cheese, consider adding some Gruyere. It melts like a dream and has a nutty, slightly sweet flavor that complements the honey and pepper perfectly. Other great options include Fontina, Gouda, or even a little bit of Pepper Jack for an extra kick. Experiment and find your cheesy sweet spot! Remember, good cheese makes all the difference when you are thinking about what to make with baked mac and cheese.
Step-by-Step Instructions
Making the Mac and Cheese:
- Cook the macaroni: Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Make the roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux!).
- Add the milk: Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the mixture is smooth.
- Simmer the sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Season the sauce: Stir in the salt, pepper, and nutmeg.
- Add the cheese: Remove the pot from the heat and stir in the cheddar cheese and Gruyere cheese (if using) until melted and smooth.
- Combine with macaroni: Add the cooked macaroni to the cheese sauce and stir until well coated.
Making the Honey Pepper Chicken:
- Prepare the chicken: In a medium bowl, combine the honey, soy sauce, rice vinegar, sriracha, black pepper, garlic powder, and red pepper flakes (if using).
- Marinate the chicken: Add the chicken pieces to the bowl and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken (reserving the marinade) and cook until browned and cooked through, about 5-7 minutes.
- Make the sauce: In a small bowl, whisk together the cornstarch and water until smooth. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and then add the cornstarch slurry. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
Bringing It All Together:
- Combine: Gently fold the Honey Pepper Chicken into the mac and cheese.
- Serve: Serve immediately and enjoy! Garnish with extra black pepper, red pepper flakes, or chopped green onions, if desired.
Tips and Tricks for Mac and Cheese Mastery
Listen, I know mac and cheese seems simple, but there are a few things that can really make or break it. First, don’t overcook your pasta! You want it al dente, because it will continue to cook a little in the cheese sauce. Second, be patient with your roux. Cooking it for a minute or two removes that raw flour taste and helps thicken the sauce. Finally, don’t be afraid to experiment with different cheeses! A little smoked Gouda or sharp provolone can add incredible depth of flavor. Thinking about dinner with mac and cheese? This recipe is a winner every time!Honey Pepper Chicken Hacks and Variations
Want to switch things up a bit? No problem! You can easily use chicken thighs instead of breasts for a richer flavor. Or, if you’re short on time, use pre-cooked rotisserie chicken. Just shred it and add it to the honey pepper sauce. For a vegetarian version, try using tofu or chickpeas instead of chicken. Just make sure to press the tofu to remove excess water before marinating it. You can even add some veggies to the mac and cheese itself, like broccoli, peas, or spinach. Mac and cheese bowl ideas are endless!Serving Suggestions: Beyond the Bowl
While this Honey Pepper Chicken Mac and Cheese is amazing on its own, it’s also fantastic as a side dish. Imagine serving it alongside some grilled steak or roasted vegetables. It’s also a great addition to a potluck or BBQ. If you’re looking for a complete meal, try serving it with a side salad or some crusty bread.Storing and Reheating Your Leftovers
If you’re lucky enough to have leftovers (highly unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to keep it from drying out. You can reheat it in the microwave or on the stovetop over low heat.Other Delicious Chicken and Mac and Cheese Recipes
If you’re a fan of chicken and mac and cheese, you’re in good company! There are so many delicious variations to try. For another flavor profile, check out this Chicken Alfredo Garlic Bread Bowls. And if you’re in the mood for something savory, give this Sticky Garlic Chicken Noodles a try. Want something cheesy and meaty? Try Philly Cheesesteak Mac. Or, for another honey-flavored option, consider this Honey Garlic Chicken Mac. For barbecue lovers, don’t miss out on Bbq Chicken Mac. And for a pasta twist, give this Honey Pepper Chicken Pasta a try! These chicken and mac and cheese recipes are a great way to mix it up and keep things interesting.Nutritional Information (Approximate)
(Please note that nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: 700-800 per serving
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 60-70g
Final Thoughts: Your New Comfort Food Staple
This Honey Pepper Chicken Mac And Cheese is more than just a recipe; it’s an experience. The creamy, cheesy goodness combined with the sweet and spicy chicken is a flavor explosion that will tantalize your taste buds. It’s perfect for a weeknight dinner, a weekend gathering, or any time you’re craving some serious comfort food. So go ahead, give it a try. I promise you won’t be disappointed. And remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. Enjoy!What cheeses are recommended for the mac and cheese, and what do they add to the dish?
Cheddar cheese is a classic and works well. Gruyere is also recommended as it melts well and provides a nutty, slightly sweet flavor that complements the honey and pepper. Fontina, Gouda, or Pepper Jack are other options to experiment with.
Can I use chicken thighs instead of chicken breasts for the honey pepper chicken?
Yes, you can use chicken thighs instead of breasts for a richer flavor. You can also use pre-cooked rotisserie chicken for a quicker preparation.
How should I store and reheat leftovers of the Honey Pepper Chicken Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to prevent it from drying out and reheat in the microwave or on the stovetop over low heat.
What can I serve with this Honey Pepper Chicken Mac and Cheese to make it a complete meal?
This dish can be served on its own or as a side dish. For a complete meal, try serving it with a side salad or some crusty bread. It also pairs well with grilled steak or roasted vegetables.
Irresistible Honey Pepper Chicken Mac and Cheese
This Honey Pepper Chicken Mac and Cheese is the ultimate comfort food with a flavorful twist. Tender, honey-glazed chicken with a spicy kick is folded into creamy, cheesy macaroni for a satisfying and unforgettable meal.
Equipment
- Large pot or Dutch oven
- Medium bowl
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Colander
- Knife
- Cutting board
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons black pepper, freshly ground
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux!).
- Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the mixture is smooth.
- Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the salt, pepper, and nutmeg.
- Remove the pot from the heat and stir in the cheddar cheese and Gruyere cheese (if using) until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- In a medium bowl, combine the honey, soy sauce, rice vinegar, sriracha, black pepper, garlic powder, and red pepper flakes (if using).
- Add the chicken pieces to the bowl and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken (reserving the marinade) and cook until browned and cooked through, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and then add the cornstarch slurry. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Gently fold the Honey Pepper Chicken into the mac and cheese.
- Serve immediately and enjoy! Garnish with extra black pepper, red pepper flakes, or chopped green onions, if desired.
Notes
Don’t overcook the pasta; it should be al dente. Be patient with the roux, cooking it for a minute or two to remove the raw flour taste. Experiment with different cheeses like smoked Gouda or sharp provolone for added depth of flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to prevent drying. You can use chicken thighs instead of breasts for a richer flavor. For a vegetarian version, try tofu or chickpeas. You can also add vegetables like broccoli, peas, or spinach to the mac and cheese.
