Description
A rich and creamy honey pepper chicken mac and cheese that combines tender chicken, sharp cheddar, mozzarella, and Parmesan cheeses in a luscious sauce with a sweet and spicy twist of honey and freshly cracked black pepper. Perfect for a comforting main course that’s both savory and slightly sweet.
Ingredients
Scale
Pasta and Chicken
- 12 ounces elbow macaroni
- 2 cups cooked chicken breast, diced or shredded
Cheese Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup honey
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon Dijon mustard
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Prepare the chicken: In a large skillet over medium heat, warm the olive oil. Add the diced or shredded cooked chicken and cook for 3 to 4 minutes, stirring occasionally until heated through and lightly golden. Remove from the skillet and set aside.
- Make the roux and sauté garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Form the sauce base: Stir in the all-purpose flour with the butter and garlic, cooking for about 1 minute while stirring constantly to form a roux.
- Add liquids and thicken sauce: Gradually whisk in the whole milk and heavy cream, continuing to stir constantly to avoid lumps. Cook for 3 to 5 minutes until the mixture thickens and becomes smooth.
- Add cheeses: Lower the heat and stir in the sharp cheddar, mozzarella, and Parmesan cheeses until fully melted into a creamy sauce.
- Season the sauce: Mix in the honey, freshly cracked black pepper, salt, paprika, and Dijon mustard, stirring until evenly combined.
- Combine pasta and chicken with sauce: Return the cooked macaroni and chicken to the skillet, stirring thoroughly to coat everything evenly with the cheese sauce.
- Heat through and serve: Cook for an additional 2 to 3 minutes, stirring occasionally until the dish is hot throughout. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Adjust the amount of freshly cracked black pepper to control the spice level according to your preference.
- For added texture and a crispy topping, sprinkle toasted breadcrumbs on top and broil for 2 to 3 minutes before serving.
- Using rotisserie chicken is a convenient option to save preparation time without sacrificing flavor.
