Honey Pepper Chicken Mac and Cheese with Cheddar and Gruyère
By Liam Carter
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
Purchase boneless, skinless chicken breasts to sauté in a skillet. Brown them before the honey and black pepper glaze goes in. Honey pepper chicken mac and cheese is a dish I serve when I want to eat macaroni and cheese with chicken cooked in a honey and black pepper sauce. You can detect black pepper flavor in this dish.
Cook the macaroni until tender but not mushy to avoid overcooking when you add it to the sauce. Cook the macaroni separately while you make the skillet meal to prevent it from becoming mushy. I cook the chicken and sauce in a large skillet. Macaroni can be safely added to a large skillet without splattering sauce.
The chicken should be well browned before pouring the sauce over it. Let the sauce simmer for 1 to 2 minutes before topping the chicken with it to help the sauce adhere to the chicken and prevent the sauce from sticking to the pan. Take the chicken out while making the sauce and return it to the pan with the completed sauce.
I gradually mix in the milk and cream with the roux and lower the heat before adding cheese. This meal is complete and can stand alone, but a green salad is a good side dish to serve with hot pasta.
Why you'll love this recipe
- Chicken breast cutlets are dipped in honey and black pepper and pan-fried.
- Sharp cheddar contributes the typical flavor of mac and cheese. Gruyère contributes a nutty flavor.
- A thin layer of honey coats cooked chicken when glazing.
- Whole milk and heavy cream add enough thickness to the roux to cover the macaroni.
- Freshly ground black pepper is mild. Consider adding more black pepper to the glaze for your dinner guests.
- Small quantities of fresh garlic are included in the glaze. Honey does not have a one-dimensional flavor.
Ingredients
- •1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- •¼ cup honey
- •2 tsp black pepper (freshly cracked, or more to taste)
- •2 cloves garlic (minced)
- •1 tbsp low-sodium soy sauce
- •1 tbsp olive oil
- •1 lb elbow macaroni (or other short pasta)
- •4 tbsp unsalted butter
- •¼ cup all-purpose flour
- •2 ½ cups whole milk
- •1 cup heavy cream
- •8 oz sharp cheddar cheese (freshly shredded)
- •4 oz Gruyère cheese (freshly shredded)
- •½ tsp mustard powder
- •½ tsp garlic powder
- •¼ tsp paprika
- •salt (to taste)
Instructions
- 1
Cook the elbow macaroni in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
- 2
Season the chicken with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat, then cook the chicken until golden and cooked through, about 5-7 minutes.
- 3
Whisk the honey, minced garlic, soy sauce, and black pepper in a small bowl. Pour the sauce over the cooked chicken, stir to coat, and simmer for 1-2 minutes until thickened. Remove the chicken and set aside.
- 4
Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
- 5
Gradually whisk in the whole milk and heavy cream. Cook until the sauce thickens, about 5-6 minutes.
- 6
Reduce the heat to low. Stir in the cheddar and Gruyère until melted and smooth, then stir in the mustard powder, garlic powder, and paprika.
- 7
Add the cooked macaroni and honey pepper chicken to the skillet. Stir gently until the pasta and chicken are coated in the cheese sauce.
- 8
Serve immediately with extra black pepper or fresh parsley, if desired.
FAQ
Nutrition (per serving)
Calories
750
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