Description
A delightful fusion of savory honey pepper chicken and creamy mac and cheese, offering a comforting and flavorful meal.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- In a bowl, combine chicken pieces with honey, soy sauce, Dijon mustard, and 1/2 teaspoon black pepper. Marinate for at least 30 minutes.
- Cook macaroni according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
- Stir in salt, 1/2 teaspoon black pepper, cheddar cheese, and Monterey Jack cheese until melted and smooth.
- Add the cooked macaroni and honey pepper chicken to the cheese sauce. Stir to combine and heat through.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Feel free to add other vegetables like broccoli florets or peas to the mac and cheese.
- Ensure the chicken is cooked thoroughly before adding it to the mac and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American