Honey Pepper Chicken Mac and Cheese

For the Mac and Cheese:

• 1 pound elbow macaroni
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or green onions, for garnish (optional)

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Kitchen Equipment Needed

• Large skillet (for cooking chicken)
• Large pot (for boiling pasta)
• Whisk (for making the cheese sauce)
• Measuring spoons and cups
• Medium saucepan (for making the cheese sauce)
• Colander (for draining pasta)
• Knife (for slicing chicken)
• Cutting board

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Directions

Step 1: Cook the Chicken

1. Prepare the chicken: Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. If you like a little heat, sprinkle the chicken with crushed red pepper flakes.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice sear. The internal temperature of the chicken should reach 165°F (75°C).
3. Make the honey pepper glaze: Once the chicken is cooked, drizzle honey over the chicken breasts and add a splash of soy sauce for extra depth of flavor. Let the chicken simmer in the glaze for another 2-3 minutes, flipping it occasionally to coat the chicken evenly. Remove from heat, slice the chicken, and set it aside.

Step 2: Make the Mac and Cheese

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, usually about 7-8 minutes. Drain the pasta and set aside.
2. Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously for about 1-2 minutes to form a roux.
3. Add milk and seasonings: Slowly add the milk, whisking constantly to avoid lumps. Stir in garlic powder, paprika, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, allowing it to thicken for about 3-4 minutes.
4. Add cheese: Once the sauce has thickened, reduce the heat to low and stir in the cheddar cheese and Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.
5. Combine the pasta and sauce: Add the cooked pasta to the cheese sauce and stir until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of milk to loosen it up.

Step 3: Assemble the Dish

1. Combine the chicken and pasta: Add the sliced honey pepper chicken on top of the mac and cheese or mix it into the pasta for an even distribution of flavors.
2. Serve: Garnish with freshly chopped parsley or green onions for a pop of color and freshness.

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Tips for Perfect Honey Pepper Chicken Mac and Cheese

• Use boneless, skinless chicken breasts for easy slicing and even cooking. If you prefer thighs, they work well too, though you may need to adjust the cooking time.
• Customize the spice level: Adjust the amount of red pepper flakes based on your heat preference. For a milder dish, omit them completely.
• For extra creaminess, add a little bit of cream cheese to the cheese sauce, or use half-and-half instead of milk.
• Add veggies: You can make this dish even more nutritious by adding some steamed broccoli or spinach into the mac and cheese for added color and nutrients.

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