Honey Pepper Chicken Mac Perfection
This Honey Pepper Chicken Mac and Cheese takes classic comfort food to the next level. Combining creamy, homemade mac and cheese with sweet and spicy honey pepper chicken, it's a flavor explosion that's both satisfying and exciting. Perfect for a weeknight dinner or a special occasion, this dish is guaranteed to impress.
Equipment
- Medium bowl
- Large Skillet or Wok
- Measuring cups and spoons
- Whisk
- Pot for boiling pasta
- Colander
- 9x13 inch baking dish (optional)
- Oven (optional)
Ingredients
- 1.5 lbs 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 teaspoon black pepper freshly ground is best!
- ½ teaspoon red pepper flakes adjust to your spice preference
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 pound elbow macaroni or your favorite pasta shape
- 6 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk whole milk or 2% works best
- 4 cups shredded cheddar cheese sharp or medium, your choice!
- 1 cup shredded Monterey Jack cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Pepper to taste
- ½ cup breadcrumbs or crushed Ritz crackers optional
- 2 tablespoons melted butter optional
Instructions
- **Prepare the Honey Pepper Chicken:** In a medium bowl, whisk together the honey, soy sauce, rice vinegar, black pepper, red pepper flakes, minced garlic, and cornstarch.
- Add the chicken and toss to coat evenly.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook, stirring occasionally, until cooked through and the sauce has thickened and become sticky, about 8-10 minutes. The chicken should be golden brown and glistening.
- Remove from skillet and set aside.
- **Cook the Macaroni:** Cook the elbow macaroni according to package directions until al dente. You want it slightly firm to the bite, as it will continue to cook in the cheese sauce.
- Drain and set aside.
- **Make the Cheese Sauce:** In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken our cheese sauce. It should be smooth and golden.
- Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. The sauce should be thick and creamy.
- Stir in the garlic powder, onion powder, salt, and pepper to taste. Adjust the seasonings to your liking.
- **Combine and Bake (Optional):** Add the cooked macaroni and honey pepper chicken to the cheese sauce. Stir to coat evenly.
- Pour into a greased 9x13 inch baking dish (optional).
- In a small bowl, combine the breadcrumbs (or crushed Ritz crackers) and melted butter (optional).
- Sprinkle evenly over the mac and cheese (optional).
- Bake at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly (optional).
- Let cool for a few minutes before serving. Enjoy!
Notes
For best results, use freshly grated cheese as pre-shredded cheese may not melt as smoothly. Don't overcook the pasta; al dente is key to prevent a mushy final product. The honey pepper chicken can be made ahead of time and stored separately. For a richer flavor, try using Gruyere or Fontina cheese in the mac and cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of milk if needed to loosen the sauce.