Description
This Hot Honey Chicken Mac & Cheese combines creamy, cheesy pasta with tender, seasoned chicken and a kick of sweet and spicy hot honey drizzle. Perfect for a comforting meal with a unique flavor twist, this recipe features elbow macaroni in a rich cheddar and mozzarella cheese sauce, topped with juicy pan-seared chicken and a spicy honey glaze.
Ingredients
Scale
For the Mac & Cheese:
- 8 ounces elbow macaroni (or pasta of your choice)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Chicken:
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Hot Honey Drizzle:
- 1/4 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. Drain the pasta well and set aside for later use.
- Prepare the Chicken: In a bowl, toss the diced chicken breast with olive oil, paprika, garlic powder, salt, and pepper until the pieces are evenly coated. Heat a skillet over medium heat and cook the seasoned chicken for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from heat and set aside.
- Make the Cheese Sauce: Using the same pot that was used for the pasta, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until the mixture turns lightly golden, making a roux. Gradually whisk in the milk to the roux, stirring constantly to avoid lumps. Continue cooking for 3-5 minutes until the sauce thickens. Remove from heat and stir in the shredded sharp cheddar and mozzarella cheeses until fully melted and smooth. Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste.
- Combine and Serve: Add the cooked pasta and chicken to the cheese sauce, stirring gently until everything is well coated and evenly mixed. In a small bowl, combine the honey with red pepper flakes, adjusting the quantity of flakes to suit your preferred spice level. Serve the mac and cheese hot, drizzling generously with the hot honey mixture for a delightful balance of sweetness and spice. Enjoy immediately!
Notes
- Use whole or 2% milk for a creamier cheese sauce; skim milk may make the sauce thinner.
- You can substitute elbow macaroni with any small pasta shapes like shells or rotini.
- Adjust red pepper flakes in the hot honey to control the heat level to your preference.
- For extra richness, add a splash of heavy cream to the cheese sauce.
- Ensure the roux cooks long enough to avoid a raw flour taste but avoid browning it too much to keep sauce smooth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: hot honey chicken, mac and cheese, creamy macaroni, spicy honey drizzle, comfort food, easy dinner, cheddar cheese recipe, stovetop mac and cheese
