Honey Pepper Chicken with Creamy Mac and Cheese
A delightful blend of sweet and spicy chicken paired with rich and creamy macaroni and cheese, perfect for family dinners or gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup honey
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
For the Mac and Cheese
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese Choose high-quality for best flavor.
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper Optional for added spice.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). If you plan to grill the chicken, preheat your grill.
- In a small bowl, mix honey, black pepper, garlic powder, onion powder, and salt to create a marinade.
- Place the chicken breasts in a bowl or resealable bag and pour the marinade over them. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken marinates, cook the elbow macaroni according to package instructions. Drain and set aside.
Cooking
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and stir for about 1 minute until bubbly.
- Gradually add milk, whisking constantly to avoid lumps. Stir in mustard powder and cayenne pepper, if using. Cook until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat and add the shredded cheddar cheese. Stir until cheese is melted and smooth. Mix in the cooked macaroni and set aside.
- If baking, place marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C). For grilling, cook chicken for about 6-8 minutes on each side.
- Once cooked, let the chicken rest for a few minutes before slicing.
- Serve the sliced chicken over creamy macaroni and cheese, garnished with chopped parsley.
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Notes
For extra creaminess, mix a dollop of sour cream or cream cheese into the cheese sauce before adding macaroni. Store leftovers in an airtight container in the refrigerator for up to three days.