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.