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Honey Pepper Chicken Mac and Cheese

A spoonful of creamy Honey Pepper Chicken Mac and Cheese being lifted from a white baking dish.
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A recipe for creamy macaroni and cheese topped with sweet and spicy glazed honey pepper chicken.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. Cook macaroni according to package directions until al dente. Drain and set aside.
  2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  3. For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
  4. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Remove from heat. Stir in salt, pepper, and nutmeg. Add cheddar and Gruyère cheeses, stirring until completely melted and smooth.
  6. Fold the cooked macaroni into the cheese sauce. Pour the mixture into the prepared baking dish.
  7. For the chicken, toss the cubed chicken with olive oil, garlic powder, and paprika.
  8. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes.
  9. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, and crushed red pepper flakes to make the glaze.
  10. Pour the honey pepper glaze over the cooked chicken in the skillet. Cook for 1-2 minutes, stirring until the chicken is coated and the sauce has slightly thickened.
  11. Spoon the honey pepper chicken evenly over the macaroni and cheese in the baking dish.
  12. Bake for 20 minutes, or until the top is lightly golden and the sauce is bubbly. Let stand for 5 minutes before serving.

Notes

  • For a crispier topping, you can briefly broil the mac and cheese for the last 1-2 minutes after baking.
  • Use smoked paprika instead of regular paprika for a deeper flavor in the chicken seasoning.
  • If you prefer a thinner sauce, add a splash more milk when making the roux.

Nutrition

Find it online: https://delishdreams.com/honey-pepper-chicken-mac-and-cheese-recipe/