The first time I attempted this Creamy Honey Pepper Chicken Mac and Cheese, you know what? The sauce was a grainy mess. I was heartbroken, honestly. I’d envisioned this creamy, dreamy concoction and ended up with… well, a curdled disaster. But here’s the thing: I’m stubborn. I couldn’t let it beat me. So, after a few tweaks and one very messy kitchen later, I finally nailed it. And now, it’s a family favorite. The kids declare it’s better than anything from a box, and my husband—who’s a bit of a mac and cheese connoisseur—gives it his hearty stamp of approval.
This isn’t just any mac and cheese. It’s the ultimate comfort food, upgraded with succulent chicken, a kick of pepper, and a sweet honey twist. It’s the kind of meal you cook when you want to feel cozy or need a pick-me-up. It’s got that perfect balance of sweet, spicy, and cheesy that just hits the spot, every time. And now, I’m sharing my hard-won secrets with you.
Table of Contents
Ingredients
Now, about those ingredients… I’m not above admitting I’ve forgotten the heavy cream and used half-and-half from my morning coffee in a pinch (game changer!). Here’s what you’ll need:
- 1 pound macaroni pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons honey
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (or half-and-half if you’re in a bind)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt to taste
Instructions
Trust me, I learned the hard way that order of operations matters here. Follow these steps, and you’ll be golden:
- Boil a large pot of salted water and cook the macaroni al dente, according to the package instructions. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked. Drizzle the honey over the chicken and toss to coat. Remove the chicken from the skillet and set aside.
- In the same skillet, sprinkle the flour over the leftover juices. Whisk for about a minute—don’t panic if it looks clumpy!
- Gradually pour in the milk and heavy cream, whisking constantly. Keep at it until the mixture is smooth and begins to thicken. This is key: don’t stop whisking!
- Lower the heat and stir in the cheddar and mozzarella until melted and creamy. If it’s too thick, splash in a bit more milk. Add salt and pepper to taste.
- Add the cooked macaroni and chicken back into the skillet, stirring to combine. Cook for another 2 minutes to let everything mingle and get cozy.
- Serve hot, with an extra grind of pepper if you like it spicy. And honestly, who doesn’t?
Tips & Tricks
Alright, a few nuggets of wisdom I’ve picked up along the way:
- Cooking the Pasta: Don’t overcook the macaroni. It’s going to cook more in the sauce, and nobody likes mushy mac and cheese.
- On Cheese: Feel free to mix up the cheeses! Gruyère, provolone, even a bit of blue cheese for a punch. My mom always said, “The right cheese can turn good into great.”
- Sauce Savvy: If the sauce starts to separate, remove it from the heat immediately and whisk in a splash of cold milk. It’s like magic—watch it come back together before your eyes. (learned this the hard way)
And now, for the heart and soul behind this recipe—the cultural story. My grandmother used to say that every family needs a signature dish. For us, it’s this mac and cheese. It’s been with us through celebrations, through heartaches, and on lazy Sunday afternoons. It’s more than food; it’s a thread in our family tapestry, a blend of flavors that tells our story. And every time I make it, I’m reminded of her kitchen, the sizzle when the chicken hit the pan, and the laughter that filled the room.
FAQ
Got questions? I’ve got answers:
Q: Can I make this gluten-free?
A: Absolutely! Just swap out the regular pasta and flour for gluten-free alternatives. Just keep an eye on the pasta cooking time, as it can vary.
Q: How many calories are in this dish?
A: Let’s just say it’s a treat meal. But if you’re counting, it’s roughly 600-700 calories per serving, depending on the cheeses and cream you use.
Q: Any storage tips?
A: It’ll keep in the fridge for up to three days. Reheat gently on the stove with a splash of milk to keep it creamy.
In conclusion, this Creamy Honey Pepper Chicken Mac and Cheese is more than just a recipe—it’s a warm hug in a bowl, a culinary high-five, an edible embodiment of love and comfort. And I hope it brings as much joy to your table as it does to mine. (And remember, if you mess up the first time, just try again. That’s the beauty of cooking—it’s all about the journey, not just the delicious destination.)
Creamy Honey Pepper Chicken Mac and Cheese Recipe
Upgrade your mac and cheese game with this cozy and flavorful creamy honey pepper chicken mac and cheese. A balance of sweet, spicy, and cheesy flavors in every bite, making it the ultimate comfort food for any occasion.
Ingredients
- 1 pound macaroni pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt to taste
Directions
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Boil a large pot of salted water and cook the macaroni al dente. Drain and set aside.
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In a large skillet, heat butter and olive oil over medium heat. Add chicken, salt, pepper, and cook until golden brown. Drizzle honey over the chicken. Remove from skillet and set aside.
-
In the same skillet, sprinkle flour over leftover juices. Whisk for about a minute.
-
Gradually pour in milk and heavy cream, whisking constantly until smooth and thickened.
-
Lower the heat and stir in cheddar and mozzarella until melted and creamy. Adjust consistency with more milk if needed. Add salt and pepper.
-
Add cooked macaroni and chicken back into the skillet, stir to combine. Cook for an additional 2 minutes.
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Serve hot with an extra grind of pepper.