Irresistible Honey Garlic Butter Chicken Mac and Cheese
This recipe combines the comfort of classic macaroni and cheese with the sweet and savory flavors of honey garlic butter chicken. Tender chicken pieces are coated in a delicious honey garlic sauce and folded into a creamy, cheesy mac and cheese, creating a truly irresistible dish. It's perfect for a cozy night in or a crowd-pleasing meal.
Equipment
- Large pot
- Colander
- Large skillet
- Large saucepan
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 lb elbow macaroni
- 6 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese optional
- Chopped fresh parsley optional
- Toasted breadcrumbs optional
- Sliced green onions optional
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic, honey, soy sauce, butter, apple cider vinegar, and red pepper flakes (if using) to the skillet. Cook for another 2-3 minutes, stirring frequently, until the sauce has thickened slightly and the chicken is coated. Season with salt and pepper to taste.
- Remove from heat and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (the roux).
- Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Reduce the heat to low. Stir in the salt, pepper, and nutmeg (if using).
- Remove the saucepan from the heat and stir in the shredded cheddar cheese and Gruyere cheese (if using) until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Gently fold in the honey garlic butter chicken.
- Serve immediately, garnished with chopped fresh parsley, toasted breadcrumbs, or sliced green onions, if desired.
Notes
Adjust the honey and soy sauce in the chicken to your liking. For a sweeter flavor, add more honey; for a more savory flavor, add more soy sauce. Try using a combination of different cheeses for a more complex flavor profile, such as smoked Gouda or sharp provolone. Don't overcook the macaroni; al dente is best. The finished dish can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if needed to keep it creamy. For a spicy kick, add a pinch of cayenne pepper to the cheese sauce or use a spicy cheese like pepper jack. For a vegetarian option, swap the chicken for roasted vegetables.