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Best Sweet & Spicy Honey Pepper Chicken Mac & Cheese

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This Sweet And Spicy Honey Pepper Chicken With Macaroni And Cheese is a delightful fusion of flavors, featuring juicy chicken coated in a sticky glaze paired with creamy mac and cheese. It’s the perfect comfort food for any occasion!

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil or vegetable oil
  • 8 oz elbow macaroni
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup sharp cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1/2 cup Gruyere cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon dry mustard powder

Instructions

  1. Start by patting your boneless, skinless chicken thighs (or breasts) completely dry with paper towels. Cut them into roughly 1-inch bite-sized pieces. Season generously with a pinch of salt and a good amount of freshly ground black pepper.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and red pepper flakes. Set this aside for now.
  3. Heat 1 tablespoon of olive oil or vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Cook for 3-4 minutes per side, until deeply golden brown and cooked through. Remove the seared chicken from the pan and set aside.
  4. Reduce the heat to medium. Pour the prepared honey pepper sauce into the skillet. Bring it to a gentle simmer, stirring frequently, until it thickens slightly (this will only take 1-2 minutes). Return the seared chicken to the pan, tossing it gently to coat every piece evenly with the sticky glaze. Remove from heat immediately.
  5. Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions until al dente. Drain the macaroni well and set aside.
  6. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour. Cook for 1-2 minutes until the mixture forms a smooth paste.
  7. Gradually whisk in 3 cups of whole milk, ensuring there are no lumps. Continue to whisk as the sauce heats up and thickens. Bring it to a gentle simmer, then reduce the heat to low.
  8. Remove the saucepan from the heat. Gradually add your grated cheese blend to the béchamel, stirring constantly until all the cheese has melted into a smooth sauce.
  9. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 teaspoon of dry mustard powder. Taste and adjust seasonings as needed.
  10. Add the drained, cooked macaroni to the cheese sauce. Stir gently until every piece of pasta is thoroughly coated with the cheese sauce.
  11. Portion out the creamy macaroni and cheese onto plates. Top generously with the sweet and spicy honey pepper chicken.

Nutrition

Keywords: Always use freshly grated cheese for the best melting results. Adjust the spice level by modifying the amount of red pepper flakes or cayenne pepper. Cook the macaroni until al dente to maintain its texture.

Find it online: https://crumella.com/best-sweet-spicy-honey-pepper-chicken-mac-cheese/