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–+ servings
Creamy Honey Pepper Chicken Mac and Cheese

Creamy Honey Pepper Chicken Mac and Cheese That's Irresistibly Good

This Creamy Honey Pepper Chicken Mac and Cheese is a unique twist on traditional comfort food, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast or Thighs Chicken thighs add juiciness.
  • 1 teaspoon Black Pepper Adjust to your heat preference.
  • 1 teaspoon Smoked Paprika Optional but recommended.
  • 1 teaspoon Garlic Powder Fresh garlic can be used as a substitute.
  • 2 tablespoons Olive Oil Feel free to use any neutral vegetable oil.
For the Glaze
  • 1 third cup Honey Maple syrup can also work.
  • 2 tablespoons Soy Sauce Tamari makes it gluten-free.
  • 1 tablespoon Apple Cider Vinegar Lemon juice is a fine substitute.
For the Pasta
  • 2 cups Elbow Macaroni or Shells Opt for gluten-free pasta if needed.
For the Cheese Sauce
  • 3 tablespoons Butter Can be substituted with dairy-free margarine.
  • 3 tablespoons Flour Gluten-free flour works well.
  • 1 cup Milk (Whole or 2%) Coconut milk can be used for a non-dairy option.
  • 1 cup Heavy Cream Half and half can lighten things up.
  • 1 cup Sharp Cheddar Gruyère or Gouda can be used instead.
  • 1 cup Mozzarella Optional but recommended for stretchiness.
  • 1 third cup Grated Parmesan Consider nutritional yeast for a vegan alternative.
  • to taste Salt and Pepper Essential seasonings to taste.

Equipment

  • Large Pot
  • colander
  • large skillet
  • Medium saucepan

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil. Cook elbow macaroni or shells until al dente, about 8–10 minutes. Drain and set aside, keeping warm.
  2. Heat a large skillet over medium-high heat and add olive oil. Toss sliced chicken with black pepper, smoked paprika, and garlic powder. Sear for about 6–7 minutes until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, reduce heat to medium. Add honey, soy sauce, and apple cider vinegar. Stir and let simmer for 2–3 minutes until thickened slightly. Set aside.
  4. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in flour to create a roux, stirring for 1–2 minutes. Gradually add milk and heavy cream while whisking until thickened, about 5 minutes. Add sharp cheddar and mozzarella until melted and smooth.
  5. Return pasta and chicken to the cheese sauce. Fold gently until coated and evenly distributed. Heat over low for about 2–3 minutes to meld flavors.
  6. Spoon into bowls and top with breadcrumbs if desired. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 600IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

For best results, use fresh cheese and avoid overcooking the chicken to preserve moisture. Adjust sweetness and heat in the glaze to your preference.

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