Description
A rich mac and cheese dish featuring tender chicken coated in a sweet and spicy honey pepper sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyere cheese, shredded
- 2 cooked chicken breasts, shredded or cubed
- 1/4 cup honey
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon hot sauce (optional)
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for one minute.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the sauce from the heat. Stir in salt, pepper, and nutmeg.
- Add shredded cheeses gradually, stirring until completely melted and smooth. This is your cheese sauce.
- In a separate small bowl, mix honey, ground black pepper, and hot sauce (if using) to create the honey pepper glaze.
- Add the cooked chicken to the cheese sauce and stir to combine.
- Fold in the cooked macaroni until everything is evenly coated.
- Pour the mixture into a lightly greased 9×13 inch baking dish.
- Drizzle the honey pepper glaze evenly over the top of the mac and cheese.
- Bake at 375 degrees Fahrenheit for 20 minutes, or until bubbly and lightly browned on top.
Notes
- For extra crispiness, top with breadcrumbs before baking.
- You can use rotisserie chicken to save preparation time.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12
- Sodium: 750
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: mac and cheese, chicken, honey pepper, baked pasta, creamy, comfort food