Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni and cavatappi are classic choices for mac and cheese, you can certainly use other sturdy pasta shapes like shells, penne, or rotini. Just ensure they are cooked al dente according to package instructions.

How can I make the honey pepper chicken spicier?

To increase the heat, you can add more red pepper flakes to the honey pepper glaze, or incorporate a pinch of cayenne pepper. A dash of hot sauce at the end also works beautifully for an extra kick.

Can I prepare Creamy Honey Pepper Chicken Mac and Cheese in advance?

While it's best served fresh, you can prepare the honey pepper chicken and the cheese sauce separately a day ahead. Reheat the sauce gently, adding a splash of milk to loosen if needed, then combine with freshly cooked pasta and the reheated chicken. The pasta may absorb more sauce if made too far in advance.

What are good side dishes to serve with this mac and cheese?

This rich dish pairs wonderfully with lighter sides. A fresh green salad with a vinaigrette dressing, steamed broccoli, roasted asparagus, or light garlic bread would all complement the flavors beautifully without overwhelming the palate.

Creamy Honey Pepper Chicken Mac and Cheese: The Ultimate Comfort Dish

Name: Creamy Honey Pepper Chicken Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz elbow macaroni or cavatappi pasta 2 tablespoons unsalted butter 2 tablespoons all-purpose flour; 2.5 cups whole milk 1 cup shredded sharp cheddar cheese 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground mustar; 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes 1 tablespoon olive oil 1/4 cup honey 2 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 teaspoon black pepper 1/2 teaspoon garlic powder Pinch of red pepper flakes (optional) Fresh parsley, chopped, for garnish (optional)

Description

Indulge in the ultimate comfort food with this incredibly creamy mac and cheese, elevated by tender, flavorful honey pepper chicken.

Ingredients

Scale

12 oz elbow macaroni or cavatappi pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2.5 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon olive oil
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon black pepper
1/2 teaspoon garlic powder
Pinch of red pepper flakes (optional)
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
Step 2: While pasta cooks, pat chicken dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Step 3: In the same skillet, whisk together honey, apple cider vinegar, soy sauce, black pepper, and garlic powder (and red pepper flakes if using) for the glaze. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Add cooked chicken back to the skillet and toss to coat evenly in the honey pepper glaze. Keep warm.
Step 4: For the cheese sauce, in a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Step 5: Gradually whisk in milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 5-7 minutes.
Step 6: Remove from heat. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt, black pepper, and ground mustard.
Step 7: Add the cooked, drained pasta to the cheese sauce and stir until fully coated.
Step 8: Gently fold the honey pepper chicken into the mac and cheese. Serve immediately, garnished with fresh parsley if desired.

Notes

For extra heat, add a pinch more red pepper flakes to the honey pepper glaze. You can also bake this dish for a crispy topping: transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes. A splash of milk can help loosen leftovers when reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 650 kcal
Sugar: 15g
Sodium: 950mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg