Description
Honey Pepper Chicken Mac and Cheese brings comfort right to your dinner table with a perfect blend of creamy pasta and zesty protein. Crispy chicken pieces drizzled with sweet honey and a dash of pepper turn this classic dish into a crowd-pleasing meal that sparks smiles around the table.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Starches and Base:
- 12 oz elbow macaroni or cavatappi
- 2 tablespoons all-purpose flour
- ½ cup panko breadcrumbs
Seasonings and Liquids:
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons melted butter
- 1 teaspoon chopped parsley or chives
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Cook 12 oz elbow macaroni for exactly 7-8 minutes until tender. Drain pasta and set aside in a colander.
- Pat 1 lb chicken pieces completely dry with paper towels. Season chicken with ½ tsp salt and ½ tsp black pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat for 2 minutes. Add chicken pieces and cook for 4-5 minutes, stirring occasionally until golden brown.
- Drizzle 1 tbsp honey over cooked chicken. Sprinkle 1 tsp freshly cracked black pepper and toss to coat evenly. Remove chicken from skillet and reserve.
- Melt 2 tbsp unsalted butter in the same skillet over medium heat. Whisk 2 tbsp flour into melted butter and cook for 60 seconds, stirring constantly.
- Gradually pour 2 cups whole milk into butter mixture, whisking vigorously to prevent lumps. Simmer sauce for 3-4 minutes until it thickens.
- Reduce heat to low. Add 2 cups sharp cheddar, 1 cup mozzarella, and ¼ cup Parmesan cheese. Stir until cheese melts completely.
- Mix in 1 tbsp Dijon mustard, ½ tsp garlic powder, ½ tsp onion powder, salt, and pepper. Fold cooked pasta and chicken into cheese sauce.
- Transfer mixture to a greased 9×13 inch baking dish. Mix ½ cup panko breadcrumbs with 2 tbsp melted butter and sprinkle on top.
- Bake at 400°F for 15 minutes until breadcrumbs turn golden and edges bubble. Garnish with chopped parsley before serving.
Notes
- Let the pasta cook just until al dente to prevent mushy mac and cheese, as it will continue cooking when baked.
- Ensure chicken is cooked to golden brown for maximum flavor and caramelization from the honey glaze.
- Use room temperature milk and cheese for a smoother, more even sauce that prevents lumps and separating.
- For gluten-free adaptation, swap regular flour with cornstarch or gluten-free flour blend, and use gluten-free pasta and breadcrumbs.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Chicken
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 682 kcal
- Sugar: 7 g
- Sodium: 435 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 145 mg