Irresistible Honey Garlic Butter Chicken Mac & Cheese
This recipe combines the comforting flavors of creamy mac and cheese with savory honey garlic butter chicken. It's a decadent and satisfying dish that's perfect for a weeknight meal or a special occasion. The sweet and savory combination is sure to please everyone.
Equipment
- Large skillet
- Large saucepan
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Colander
- Cutting board
- Knife
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons soy sauce low sodium preferred
- 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 butter
- ¼ cup all-purpose flour
- 3 cups milk whole or 2%
- ½ cup heavy cream optional
- 4 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- Pinch of nutmeg
- Fresh parsley, chopped for garnish
- Green onions, sliced for garnish
- Everything bagel seasoning for garnish
Instructions
- In a bowl, toss the chicken pieces with salt, pepper, and a tablespoon of olive oil.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Set the chicken aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Let it simmer for another 2-3 minutes.
- Cook the elbow macaroni according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk and heavy cream (if using) until the roux is fully incorporated and the mixture is smooth. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.
- Reduce the heat to low. Gradually add the shredded cheddar cheese and gruyere cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season the cheese sauce with salt, pepper, and a pinch of nutmeg.
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Gently fold the honey garlic butter chicken into the creamy mac and cheese.
- Serve immediately. Garnish with fresh parsley, sliced green onions, or a sprinkle of everything bagel seasoning, if desired.
Notes
Feel free to experiment with different cheeses like Monterey Jack or Colby Jack. For a spicier kick, add cayenne pepper to the cheese sauce. You can also add steamed broccoli, peas, or spinach. For a crispy topping, add buttered breadcrumbs before baking. To make it vegetarian, omit the chicken and add sautéed mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a little milk or cream to restore creaminess.