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Honey Pepper Chicken Mac and Cheese: A Simple, Flavorful Twist on Comfort Food

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Ingredients
  

For the Honey Pepper Chicken:

  • 2 chicken breasts or thighs if you prefer
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper you can add more if you like it spicy!
  • 1 teaspoon garlic powder
  • Salt to taste

For the Mac and Cheese:

  • 1 box elbow macaroni about 8 oz
  • 2 cups shredded cheddar cheese feel free to mix it up with a sharp or mild cheddar
  • 1 cup shredded mozzarella cheese
  • 2 cups milk whole milk is the creamiest, but you can use any kind
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon mustard powder optional, but it adds a nice tang
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the Chicken

  • Start by cooking the chicken because it needs a little time to get that delicious honey-pepper glaze. Here's what to do:
  • Heat a large skillet over medium heat and add olive oil. You want the oil hot enough to sear the chicken but not so hot that it burns.
  • While the skillet is heating, season the chicken breasts with salt, garlic powder, and black pepper on both sides. Drizzle the honey over the chicken. The honey will create a caramelized glaze as the chicken cooks, so make sure it’s evenly coated.
  • Once the skillet is hot, add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. The honey will bubble up and give the chicken a beautiful, sweet, peppery crust.
  • Remove the chicken from the pan and let it rest for a few minutes. Slice the chicken into thin strips or bite-sized pieces, depending on your preference.

Step 2: Cook the Macaroni

  • While the chicken is cooking, go ahead and start on the macaroni. This is the easy part:
  • Bring a large pot of salted water to a boil. Once the water is boiling, add your elbow macaroni and cook it according to the package directions (usually around 8-10 minutes).
  • Drain the pasta, but make sure to reserve about ½ cup of pasta water in case you need it later. This extra water can help loosen up the cheese sauce if it’s too thick.

Step 3: Make the Cheese Sauce

  • Now, let’s get to the good part—the creamy, cheesy sauce. This is where the magic happens:
  • In the same pot you used for the pasta, melt the butter over medium heat. Once the butter is melted, sprinkle in the flour and whisk it continuously for about 1 minute. This will form a roux, which is the base of your sauce.
  • Gradually add the milk to the roux while whisking constantly. This will prevent any lumps from forming. Continue whisking for about 4-5 minutes, or until the sauce begins to thicken.
  • Stir in the shredded cheddar and mozzarella cheeses. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.
  • Season the sauce with salt, pepper, and a pinch of mustard powder (if you’re using it) to taste.

Step 4: Combine Everything

  • Now it’s time to bring everything together. This is where the dish really comes to life:
  • Add the cooked macaroni into the cheese sauce and stir until the pasta is well coated in the creamy goodness.
  • Slice the honey pepper chicken and place it on top of the mac and cheese, or gently mix it in with the pasta for a more blended dish. The chicken adds a savory, sweet element that really makes this mac and cheese stand out.
  • If you want to take things to the next level, sprinkle some extra cheese on top and place the dish under the broiler for a couple of minutes to get a bubbly, golden top. It’s totally optional, but it adds a fun, cheesy crust!