Honey Pepper Chicken Mac and Cheese
This creamy dish mixes sweet honey and sharp black pepper with tender chicken and gooey cheese, perfect for a quick comfort meal.
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk Use for a richer sauce.
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp honey
- 1 tsp freshly ground black pepper Adjust to taste.
For the Pasta
- 12 oz elbow macaroni or your preferred pasta, cooked and drained Cook pasta al dente.
- 2 tbsp honey, drizzled on top
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through. Remove from skillet and set aside.
Sauce
- In the same skillet, melt the butter over medium heat. Add the flour and whisk until it forms a smooth paste. Cook for about 1 minute.
- Gradually add the milk while whisking continuously to make a smooth sauce. Cook for 3–4 minutes until it thickens.
- Add the cheddar and mozzarella to the sauce. Stir until melted and smooth.
- Stir in the 2 tbsp honey and the freshly ground black pepper. Taste and adjust pepper or honey if needed.
Combine
- Add the cooked pasta to the cheese sauce and mix until fully coated. Gently fold in the cooked chicken.
- Transfer the mac and cheese to a serving dish. Drizzle with extra honey and garnish with chopped parsley before serving.
Notes
Serve hot in a large bowl or casserole dish. Add a light green salad or steamed vegetables on the side. Offer extra black pepper and a small jar of honey so people can add more to taste. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.