Ingredients
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For the Chicken:
1 lb chicken breast, cut into bite-sized pieces
1/2 cup honey
1/4 cup soy sauce
1 tsp black pepper
1/2 tsp garlic powder
1 tbsp olive oil
For the Mac and Cheese:
8 oz elbow macaroni (or pasta of your choice)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (warm)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt (adjust to taste)
1/4 tsp paprika (optional, for flavor)
For Garnish:
1/4 cup chopped parsley (optional)
Crushed red pepper flakes (optional for spice)
Instructions
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1. Prepare the Chicken:
In a small bowl, whisk together honey, soy sauce, black pepper, and garlic powder.
Heat olive oil in a skillet over medium heat. Add chicken and cook until golden brown on all sides (about 5–7 minutes).
Pour the honey mixture over the chicken and simmer until the sauce thickens and coats the chicken (about 3–5 minutes). Set aside.
2. Cook the Pasta:
Cook pasta according to package instructions until al dente. Drain and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Stir in flour and whisk continuously for 1–2 minutes to create a roux.
Gradually add the warm milk, whisking constantly to avoid lumps.
Once the sauce starts to thicken, stir in cheddar, mozzarella, and Parmesan cheese until smooth and creamy. Add salt and paprika, and mix well.
4. Combine and Serve:
Add the cooked pasta to the cheese sauce, stirring to coat evenly.
Top the mac and cheese with the honey pepper chicken.
Garnish with chopped parsley and red pepper flakes, if desired.
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