Dive into “Sweet Heat: Honey Pepper Chicken Mac and Cheese,” a decadent twist on the classic macaroni and cheese. This dish combines the creamy comfort of mac and cheese with the sweet and spicy kick of honey pepper chicken, creating a satisfying meal that’s bursting with flavor. Perfect for those who love a little spice with their cheesy goodness, this recipe is sure to become a new favorite for family dinners or gathering with friends.
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Why You’ll Love Honey Pepper Chicken Mac and Cheese:
- Unique Flavor Combination: The sweet and spicy honey pepper sauce adds a delicious complexity to the creamy mac and cheese.
- Comfort Food with a Twist: It’s a gourmet take on traditional comfort food, elevating it with bold flavors.
- All-in-One Meal: Complete with protein, carbs, and loads of cheesy goodness, this dish is a filling, standalone meal.
- Customizable: Easily adjust the level of spice or sweetness to suit your taste preferences.
Ingredients Notes For Honey Pepper Chicken Mac and Cheese:
- Chicken Breast: Use boneless, skinless chicken breasts, cut into bite-sized pieces, for easy eating.
- Macaroni: Classic elbow macaroni works well, but any pasta shape will do.
- Cheeses: A mix of sharp cheddar and Monterey Jack creates a smooth, creamy cheese sauce with great flavor.
- Milk and Butter: For the roux and to add richness to the cheese sauce.
- Honey and Black Pepper: For the chicken coating, providing a sweet heat that’s irresistibly tasty.
- Garlic Powder, Onion Powder, and Mustard Powder: Enhance the cheese sauce with depth and warmth.
- Flour: Thickens the cheese sauce to the perfect consistency.
Recipe Steps:
- Prep the Chicken:
- Season the chicken pieces with salt, pepper, and a little garlic powder. In a skillet over medium heat, cook the chicken until golden and cooked through. Remove and set aside.
- In the same skillet, add honey and a generous amount of cracked black pepper. Toss the cooked chicken in this mixture until well-coated. Set aside.
- Cook the Pasta:
- Boil the pasta according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for a couple of minutes without letting it brown.
- Gradually add milk, whisking constantly to prevent lumps. Stir in mustard powder, onion powder, and a bit more black pepper. Continue to cook and stir until the sauce thickens.
- Remove from heat and stir in shredded cheeses until melted and smooth.
- Combine:
- In a large mixing bowl, combine the cooked pasta, cheese sauce, and honey pepper chicken, mixing well to ensure that every piece of pasta is coated.
- Bake (optional):
- Transfer the mixture to a baking dish. You can top with a bit more cheese or breadcrumbs if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
- Serve:
- Serve hot, garnished with a sprinkle of parsley or extra black pepper if desired.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the microwave or in the oven until heated through.
INGREDIENTS
For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon crushed red pepper flakes (adjust according to heat preference)
- 1/2 teaspoon ground black pepper
For the Mac and Cheese:
- 8 ounces macaroni (or your favorite pasta shape)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- **1/2 cup grated
Parmesan cheese**
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional for added flavor and color)
INSTRUCTIONS
Making the Honey Pepper Chicken:
- Season and Cook Chicken:
- Season the chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, reduce the heat to medium and add honey, soy sauce, apple cider vinegar, red pepper flakes, and ground black pepper. Stir well and let the sauce simmer for about 2-3 minutes until it thickens slightly.
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for an additional 1-2 minutes, then remove from heat.
Making the Mac and Cheese:
- Cook the Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until the mixture is lightly golden.
- Gradually add milk while continuously whisking to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar cheese, Parmesan cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
- Combine Pasta and Cheese Sauce:
- Add the cooked macaroni to the cheese sauce and stir until well combined.
Assemble the Dish:
- Layer the Mac and Cheese with Chicken:
- Spoon the mac and cheese into a serving dish. Top with the honey pepper chicken, spooning any extra sauce over the top.
- Serve:
- Serve hot, garnished with extra red pepper flakes or chopped parsley if desired.