Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight perfectly balances sweet and savory, making it an indulgent yet comforting dish.
Ingredients
- 12 oz elbow macaroni or your favorite pasta
- 2 cups cooked, shredded chicken
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tbsp honey
- 1–2 tsp freshly cracked black pepper (adjust to taste)
- 1 tsp smoked paprika
- Salt to taste
- 1/2 cup panko breadcrumbs (optional)
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
- Prepare the cooked chicken if needed, tossing it with a pinch of salt, 1 tbsp honey, and 1/2 tsp black pepper. Gently warm in a skillet.
- Make the roux by melting butter over medium heat, sautéing onion until translucent, adding garlic, then flour. Whisk for 1 minute.
- Slowly add milk and cream while whisking. Cook until slightly thickened. Stir in the cheeses until melted and smooth.
- Combine the cooked pasta and shredded chicken with the cheese sauce until evenly coated. Transfer to a buttered baking dish.
- Sprinkle panko breadcrumbs over the top if using. Bake for 20–25 minutes until bubbly and golden.
Notes
Keep pasta slightly undercooked before baking for the best texture. Use freshly cracked black pepper for a more aromatic flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American