Perfect Honey Garlic Butter Chicken Mac and Cheese
This Honey Garlic Butter Chicken Mac and Cheese recipe combines tender, juicy chicken with a creamy, cheesy mac and cheese, all coated in a luscious honey garlic butter sauce. It's a comforting and flavorful dish that's perfect for a cozy night in or a potluck with friends, offering a delicious blend of sweet, savory, and cheesy flavors.
Equipment
- Medium bowl
- Large skillet
- Large saucepan
- Whisk
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes optional
- 1 tablespoon chopped fresh parsley for garnish
- 1 lb elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, or until cooked through and lightly browned, stirring occasionally. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Pour in the honey, soy sauce, and apple cider vinegar. Add red pepper flakes if using. Stir well to combine.
- Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened, stirring occasionally.
- Add the cooked chicken back to the skillet and toss to coat evenly with the honey garlic butter sauce. Remove from heat and set aside.
- Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, 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. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg (if using).
- Add the cheddar cheese and mozzarella cheese, one cup at a time, stirring until each addition is fully melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Gently fold the honey garlic butter chicken into the mac and cheese. Be careful not to overmix.
- Garnish with fresh parsley before serving.
Notes
Don't overcook the chicken. Keep a close eye on the garlic while it's cooking. Use high-quality cheeses for the best flavor and melt. Taste your cheese sauce before adding the pasta and adjust the salt and pepper as needed. Al dente pasta is key. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, on the stovetop (add a splash of milk), or in the oven. For a spicy kick, add more red pepper flakes or hot sauce. Stir in steamed broccoli, peas, or spinach for added nutrients. Use smoked cheddar or gouda for a smoky flavor twist. Sprinkle with breadcrumbs mixed with melted butter before baking for extra crunch. Add 2-4 ounces of cream cheese to the cheese sauce for extra creaminess.