Description
This isn’t your average mac and cheese. It’s a bold, flavor-packed upgrade with juicy chicken, a creamy cheddar sauce, and a sweet-spicy honey pepper twist that hits just right. Perfect for weeknight dinners, game days, or cozy weekend indulgence. Doubling the servings? Even better — this one disappears fast.
Ingredients
1 lb (16 oz) elbow macaroni
4 chicken breasts, diced
2 tablespoons olive oil
Salt and black pepper, to taste
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (whole or 2%)
4 cups shredded sharp cheddar cheese
1/2 cup honey
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika (twist)
1/2 teaspoon garlic powder (twist)
1 cup shredded mozzarella cheese (twist for extra meltiness)
Fresh parsley, chopped (for garnish)
Optional: red pepper flakes for extra heat
Instructions
Cook macaroni according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season diced chicken with salt, black pepper, garlic powder, and paprika.
Sauté chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
In the same skillet, melt butter. Stir in flour to form a roux. Cook 1–2 minutes.
Slowly whisk in milk until smooth. Simmer until slightly thickened, about 5 minutes.
Stir in cheddar and mozzarella cheese until melted.
Add honey and cayenne pepper, mixing until fully blended and creamy.
Fold in the cooked pasta and chicken. Toss to coat evenly.
Let everything simmer together for 2–3 minutes to combine flavors.
Serve hot, garnished with fresh parsley and optional red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 520
- Carbohydrates: 45g
- Protein: 32g