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Creamy Honey Pepper Chicken Mac And Cheese

Indulge in a comforting creamy mac and cheese topped with honey-glazed peppery chicken for a delightful twist on a classic dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Mac And Cheese Base
  • 12 oz 12 oz elbow macaroni or cavatappi pasta
  • 2 tablespoons 2 tablespoons unsalted butter
  • 2 tablespoons 2 tablespoons all-purpose flour
  • 2 cups 2 cups whole milk
  • 1/2 cup 1/2 cup heavy cream
  • 1 1/2 cups 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup 1/2 cup Gruyere cheese, freshly shredded
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon onion powder
  • 1/2 teaspoon 1/2 teaspoon cracked black pepper
  • to taste Salt to taste
For the Honey Pepper Chicken
  • 1 lb 1 lb boneless skinless chicken breasts or thighs
  • 3 tablespoons 3 tablespoons honey
  • 1 teaspoon 1 teaspoon freshly cracked black pepper (generous amount)
  • 1 tablespoon 1 tablespoon soy sauce
  • 1 tablespoon 1 tablespoon butter
  • 1 tablespoon 1 tablespoon olive oil
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon smoked paprika
  • to taste Salt to taste
Now For Garnish
  • 2 pieces 2 green onions, thinly sliced
  • to taste Extra cracked black pepper
  • pinch Optional: pinch of red pepper flakes for extra heat

Method
 

Cook the Pasta
  1. Bring a large pot of well-salted water to a full, rolling boil. Add the elbow macaroni or cavatappi pasta and cook according to package directions until al dente.
  2. Drain the pasta thoroughly without rinsing to maintain the starchy coating. Set aside.
Season and Sear the Chicken
  1. Slice the chicken into bite-sized strips. Pat dry and season with garlic powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until cooked through. Remove from skillet.
Make the Honey Pepper Glaze
  1. In the same skillet, reduce heat to medium-low and melt butter. Stir in honey, soy sauce, and cracked black pepper.
  2. Allow the mixture to bubble gently for 60-90 seconds until it thickens. Return the chicken to the skillet and coat in the glaze.
Build the Creamy Cheese Sauce
  1. In a medium saucepan, melt 2 tablespoons of butter. Whisk in flour for 60 seconds.
  2. Slowly whisk in milk, and then add heavy cream. Stir until thickened.
  3. Gradually add shredded cheeses while stirring to create a smooth sauce. Season with garlic powder, onion powder, black pepper, and salt.
Combine and Serve
  1. Fold the drained pasta into the cheese sauce until well-coated. If too thick, add a splash of warm milk.
  2. Serve the mac and cheese topped with honey pepper chicken, garnishing with green onions, extra black pepper, and red pepper flakes if desired.

Notes

For best results, use freshly shredded cheese and avoid pre-shredded brands. Store leftovers separately and reheat with a splash of milk.