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–+ servings
Honey Pepper Chicken Mac and Cheese

Indulgent Honey Pepper Chicken Mac and Cheese Delight

A heavenly Honey Pepper Chicken Mac and Cheese that elevates comfort food with sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mac and Cheese
  • 8 ounces Elbow Macaroni Any short pasta works if you prefer.
  • 4 tablespoons Unsalted Butter Switch to olive oil for a dairy-free option.
  • ¼ cup All-Purpose Flour Feel free to use gluten-free flour.
  • 2 cups Whole Milk Almond or oat milk can serve as a non-dairy alternative.
  • 1 cup Heavy Cream Half-and-half is a lighter substitute.
  • 2 cups Sharp Cheddar Cheese Medium cheddar also works.
  • 1 cup Mozzarella Cheese Provolone makes for a nice alternative.
  • 1 teaspoon Garlic Powder Fresh garlic will deliver a more intense taste.
  • 1 teaspoon Onion Powder Fresh onion adds freshness but should be sautéed.
  • 1 teaspoon Salt Adjust according to your taste.
  • 1 teaspoon Black Pepper Feel free to swap with cayenne for more kick.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Turkey or chickpeas are great substitutions.
  • 1 cup Buttermilk Regular milk with a splash of vinegar works too.
  • 1 teaspoon Paprika Smoked paprika can give a wonderful twist.

Equipment

  • large skillet
  • Medium saucepan
  • Large Pot
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces. In a bowl, season the chicken with salt, black pepper, and paprika. Dip each piece into buttermilk, allowing it to soak for a few minutes, then coat it evenly with all-purpose flour.
  2. Cook the Chicken: Heat a couple of tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer, cooking for about 5-7 minutes until golden brown and fully cooked.
  3. Make the Roux: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes until it turns light golden.
  4. Whisk in Dairy and Seasoning: Gradually pour in warmed whole milk and heavy cream while whisking. Simmer for about 5-7 minutes until thickened. Stir in garlic powder, onion powder, salt, and black pepper.
  5. Add the Cheese: Remove from heat and stir in shredded sharp cheddar and mozzarella cheeses until fully melted and creamy.
  6. Cook the Macaroni: In a large pot, bring salted water to a boil and cook elbow macaroni until slightly under al dente, about 6-7 minutes. Drain but do not rinse.
  7. Assemble the Dish: Return drained macaroni to the saucepan with cheese sauce. Fold in the cooked honey pepper chicken pieces until combined.
  8. Bake to Perfection: Preheat the oven to 375°F (190°C). Transfer the mixture into a greased baking dish and bake for 20-25 minutes until golden and bubbly.
  9. Serve and Enjoy: Allow to rest for 5-10 minutes before serving. Garnish with fresh herbs or extra cheese if desired.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 2mgCalcium: 450mgIron: 3mg

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety. Adjust cooking times to prevent overcooking.

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