Description
Creamy Honey Pepper Chicken Mac and Cheese is a delightful twist on the classic dish, combining cheese, chicken, honey, and a hint of black pepper for an unforgettable culinary experience.
Ingredients
Scale
- 1 pound elbow macaroni or your preferred pasta shape
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon dry mustard powder
- ½ teaspoon white pepper (optional, for extra kick)
- 1 teaspoon honey
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or Monterey Jack)
- ½ cup shredded Parmesan cheese
- ½ cup cream cheese, softened
- ¼ cup chopped fresh parsley, for garnish (optional)
- Extra black pepper for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. Do not rinse the pasta
- Prepare the Chicken: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside
- Make the Roux: In the same skillet (or a separate large pot/Dutch oven), melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes until a smooth paste forms and cooks slightly; this is your roux. It should smell a bit nutty
- Build the Sauce: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and becomes smooth, about 5-7 minutes
- Add Flavor and Cheese: Stir in the dry mustard powder, white pepper (if using), and honey. Reduce the heat to low. Add the shredded sharp cheddar, Gruyère, and Parmesan cheeses, along with the softened cream cheese. Stir constantly until all the cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust salt and pepper if needed
- Combine Everything: Add the cooked macaroni and the cooked chicken to the cheese sauce. Stir gently until everything is evenly coated in the luxurious Creamy Honey Pepper Chicken Mac and Cheese sauce
- Serve: Transfer the Creamy Honey Pepper Chicken Mac and Cheese to serving bowls. Garnish with fresh parsley and an extra grind of black pepper, if desired. Serve hot and enjoy!
Notes
Always warm your milk before adding it to the roux to prevent lumps.
Grate your own cheese instead of using pre-shredded for a smoother sauce.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 140mg