Description
Creamy, cheesy mac and cheese meets sweet and spicy honey pepper chicken in this ultimate comfort food mashup!
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups (about 1 pound) shredded cheddar cheese, divided (sharp and mild mix recommended)
- 1 cup shredded Gruyere cheese (optional)
- 1/2 cup grated Parmesan cheese
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds, for garnish (optional)
- 2 green onions, thinly sliced, for garnish (optional)
Instructions
- Cook elbow macaroni according to package directions until al dente. Drain and set aside (do not rinse).
- In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
- Gradually whisk in milk, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Continue whisking until the mixture is smooth and starts to thicken slightly.
- Add salt, pepper, and nutmeg (if using) to the sauce. Stir to combine.
- Reduce heat to low and gradually add cheddar cheese, Gruyere cheese (if using), and Parmesan cheese, stirring constantly until completely melted and the sauce is smooth and creamy.
- Add cooked macaroni to the cheese sauce and stir gently to coat.
- In a medium bowl, toss chicken cubes with cornstarch, salt, and pepper.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (in batches if needed) and cook for 5-7 minutes, or until cooked through and golden brown on all sides.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, and garlic powder. Add red pepper flakes (if using).
- Pour honey pepper sauce over cooked chicken and stir to coat. Cook for another 2-3 minutes, or until the sauce has thickened slightly and is glossy.
- Gently fold the honey pepper chicken into the mac and cheese.
- Serve immediately, garnished with sesame seeds and green onions (if using).
Notes
- Cheese Variations: Experiment with different cheeses like Monterey Jack, provolone, or smoked Gouda.
- Spice Level: Adjust sriracha and red pepper flakes to your preference.
- Vegetable Additions: Add broccoli, peas, or roasted red peppers to the mac and cheese. Add bell peppers, onions, or snap peas to the chicken.
- Baking Option: Bake in a dish topped with breadcrumbs and cheese at 350°F (175°C) for 20-25 minutes.
- Make Ahead: Prepare mac and cheese and chicken separately, refrigerate, and combine when ready to serve. Reheat with a splash of milk if needed.
- Gluten-Free Option: Use gluten-free macaroni and soy sauce. Substitute all-purpose flour with a gluten-free blend.
- Chicken Thighs: Substitute chicken breasts with chicken thighs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes