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Honey Pepper Chicken Mac and Cheese

A deliciously creamy mac and cheese dish with juicy chicken coated in a sweet and spicy honey pepper glaze, perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces elbow macaroni
  • 1 pound boneless, skinless chicken breast, diced
Cheese Sauce
  • 2 cups shredded cheddar cheese Feel free to mix with mozzarella or gouda.
  • 1 cup milk
  • 2 tablespoons honey
  • 1 tablespoon black pepper Adjust to taste.
  • 1 tablespoon olive oil
  • to taste Salt
Garnish
  • to taste green onions Optional for garnish.

Method
 

Cooking
  1. In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
  2. In the same pot, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
  3. Lower the heat and stir in the honey, making sure to coat the chicken evenly. Gradually pour in the milk, stirring continuously.
  4. Once warmed through, add the shredded cheddar cheese in batches, stirring until melted and creamy.
  5. Stir in the cooked macaroni until it is fully coated with the cheesy mixture. Adjust seasoning if needed.
  6. Garnish the dish with chopped green onions for an extra touch of flavor and color. Enjoy your Honey Pepper Chicken Mac and Cheese!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for about 2 months. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.