Description
A rich and creamy mac and cheese with tender chicken, a hint of honey sweetness, and a kick of fresh cracked black pepper. This easy dinner recipe is comforting, protein-packed, and ready in under 40 minutes.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons honey
- 1 to 1 1/2 teaspoons fresh cracked black pepper
- Salt to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) if baking (optional). Start boiling a large pot of salted water for the pasta.
- Cook the elbow macaroni in boiling water until just al dente, about 8 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and nutty-smelling, but not browned.
- Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 3 minutes.
- Lower heat to medium-low and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Mix in honey, garlic powder, onion powder, and fresh cracked black pepper. Taste and add salt as needed.
- Add cooked pasta and chicken back into the skillet with the cheese sauce. Stir gently to coat evenly.
- If desired, transfer mixture to a greased 9×13-inch baking dish and bake at 350°F for 15-20 minutes until bubbly and lightly browned on top. Otherwise, serve straight from the skillet.
- Let rest for 5 minutes before serving to allow sauce to thicken and flavors to meld.
Notes
Use fresh cracked black pepper for best flavor. Do not skip the roux to avoid grainy sauce. If baking, watch closely to avoid drying out the pasta. Let the dish rest 5 minutes before serving. For a lighter version, substitute half the cheese with part-skim mozzarella. For gluten-free, use gluten-free pasta and substitute flour with cornstarch or gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: mac and cheese, chicken mac and cheese, creamy mac and cheese, honey pepper chicken, easy dinner, comfort food, cheesy pasta