Irresistible Honey Garlic Butter Chicken Mac
This Honey Garlic Butter Chicken Mac is a comforting and flavorful combination of creamy mac and cheese with tender, honey garlic glazed chicken. It's a quick and easy meal that's perfect for weeknights and is sure to be a crowd-pleaser. This recipe is a delightful twist on classic comfort food.
Equipment
- Large Skillet or Wok
- Large saucepan
- Cooking pot
- Colander
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Mixing Bowls
- Paper towels
- Meat thermometer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 4 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Chopped green onions optional topping
- Extra red pepper flakes optional topping
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large skillet or wok, heat 2 tablespoons of butter and the olive oil over medium-high heat.
- Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes). Cook in batches if necessary. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
- Pour in the honey, soy sauce, and apple cider vinegar. Add the red pepper flakes (if using).
- Bring the mixture to a simmer and cook for 1-2 minutes, or until slightly thickened.
- Return the cooked chicken to the skillet and toss to coat with the honey garlic butter sauce.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk, making sure to smooth out any lumps.
- Bring the mixture to a simmer, stirring constantly, until it thickens slightly (about 3-5 minutes).
- Reduce the heat to low and stir in the heavy cream.
- Remove the saucepan from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Gently fold in the honey garlic butter chicken.
- Serve immediately, garnished with your favorite toppings like chopped green onions or parsley. Enjoy!
Notes
For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the honey garlic butter sauce. You can also add sautéed broccoli florets, bell peppers, or mushrooms to the mac and cheese for added vegetables. Try using different cheeses like Gruyere, Fontina, or Monterey Jack in the mac and cheese. To make it gluten-free, use gluten-free macaroni and a gluten-free flour blend for the roux. Crispy bacon bits make a fantastic topping. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the cheese sauce is too thick, add a splash of milk or cream. If it's too thin, simmer for a few more minutes or whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water. Make sure to not overcook the chicken.