Description
This Honey Pepper Chicken Mac And Cheese combines classic cheesy goodness with the incredible flavors of sweet honey and fiery black pepper, all while adding tender, juicy chicken. It’s a unique and satisfying comfort food experience that hits every taste bud.
Ingredients
- Boneless, Skinless Chicken Thighs or Breasts
- Honey
- Freshly Ground Black Pepper
- Soy Sauce
- Garlic, minced
- Ginger, grated
- Rice Vinegar or Apple Cider Vinegar
- Red Pepper Flakes
- Cornstarch
- Water
- Elbow Macaroni
- Sharp Cheddar Cheese, grated
- Gruyere Cheese, grated
- Monterey Jack Cheese, grated
- Whole Milk
- Heavy Cream
- Unsalted Butter
- All-Purpose Flour
- Dry Mustard Powder
- Fresh Nutmeg, grated
- Salt
- White Pepper or Black Pepper
Instructions
- Dice your boneless, skinless chicken thighs or breasts into roughly 1-inch bite-sized pieces. Season them lightly with a pinch of salt and a good grinding of black pepper.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil or butter over medium-high heat. Once hot, add the chicken pieces in a single layer and cook for about 4-6 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- While the chicken cooks, whisk together your honey pepper glaze ingredients: in a small bowl, combine the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. In another bowl, whisk together the cornstarch with 2 tablespoons of cold water to create your slurry.
- With the chicken removed, reduce the heat to medium. Pour the honey pepper glaze mixture into the skillet and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Give your cornstarch slurry a quick whisk again, then slowly pour it into the simmering sauce, whisking constantly until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes.
- Return the cooked chicken to the skillet, tossing to coat evenly in the honey pepper glaze. Keep it warm over very low heat while you prepare the mac and cheese.
- Bring a large pot of heavily salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, aiming for al dente.
- Once al dente, drain the pasta well and set aside.
- In the same skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat.
- Once the butter is melted and foamy, whisk in 4 tablespoons of all-purpose flour, continuing to whisk for 1-2 minutes to create a roux.
- Gradually whisk in 3 cups of whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly until it thickens, about 3-5 minutes.
- Remove the skillet from the heat and gradually add your grated cheeses to the warm milk mixture, whisking until each addition is fully melted and smooth.
- Stir in a pinch of dry mustard powder, a grating of fresh nutmeg, and season generously with salt and white or black pepper. Adjust seasoning as needed.
- Add the drained, cooked macaroni to the cheese sauce, stirring gently to ensure every piece is coated.
- Fold in your honey pepper glazed chicken, mixing most of it through but leaving some on top for presentation.
- Serve immediately, garnished with fresh chopped parsley or chives if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Grate your own cheese for a smoother sauce, don't overcook the pasta, and consider a baked finish for extra texture. Adjust the spice level to your preference, and taste your sauce before serving.