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- 2 cups elbow macaroni - 1 pound chicken breast, diced into bite-sized pieces - 2 tablespoons honey - 1 teaspoon freshly ground black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups sharp cheddar cheese, shredded - 1 cup cream cheese, softened to room temperature - 1 cup whole milk - 1/2 cup plain breadcrumbs - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) In this recipe, the main ingredients shine through. Elbow macaroni creates a great base. Chicken breast adds protein and heartiness. Honey brings a sweet touch that pairs well with the spices. For seasonings, black pepper, garlic powder, and onion powder bring depth. They add warmth and flavor. Freshly ground black pepper gives a nice kick. Garlic and onion powders blend well into the dish. In the cheese and cream section, sharp cheddar cheese stands out. It melts beautifully and adds strong flavor. Cream cheese creates a rich, creamy texture. Whole milk helps to bring everything together smoothly. Finally, the topping ingredients finish the dish. Plain breadcrumbs add a nice crunch. Olive oil helps them brown nicely in the oven. Fresh parsley not only adds color but also fresh flavor. This combination makes the dish exciting and appealing. {{ingredient_image_2}} Start by boiling water in a large pot. Use 4-5 quarts of salted water. Bring it to a rolling boil. Once boiling, add 2 cups of elbow macaroni. Cook the pasta for about 7-9 minutes until it is al dente. After it cooks, drain the pasta in a colander. Set it aside in a large bowl to cool. In a mixing bowl, combine 1 pound of diced chicken with 2 tablespoons of honey. Add 1 teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Toss everything well. Make sure the chicken is fully coated with the marinade. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated chicken. Sauté for about 6-8 minutes. Cook until the chicken turns golden brown and is fully cooked. Stir occasionally to cook evenly. Remove the skillet from the heat and transfer the chicken to a plate to cool. In a medium saucepan, combine 1 cup of softened cream cheese and 1 cup of whole milk. Heat it over medium heat. Stir continuously until the mixture becomes smooth and creamy, about 3-4 minutes. Gradually add 2 cups of shredded sharp cheddar cheese. Keep stirring until the cheese melts. Taste the sauce and add salt if needed. In the bowl with the cooked macaroni, mix in the sautéed chicken and creamy cheese sauce. Stir gently to combine all ingredients. Ensure that each piece of pasta and chicken is evenly coated in the cheese sauce. Preheat your oven to 350°F (175°C) while you prepare the baking dish. Grease a 9x13 inch baking dish with a little olive oil or cooking spray. Carefully transfer the mac and cheese mixture into the prepared baking dish. Spread it out evenly. In a small bowl, mix 1/2 cup of plain breadcrumbs with a drizzle of olive oil. Make sure the breadcrumbs are well coated. Evenly sprinkle this mixture over the top of your mac and cheese. Place the baking dish in the preheated oven. Bake for 20-25 minutes. You want the top to be golden brown and the edges bubbling. After baking, let it cool for about 5 minutes before serving. Garnish with chopped parsley for extra color and flavor. - Choosing the right chicken part: I prefer chicken breast for this dish. It stays juicy and tender. You can also use thighs for extra flavor. Thighs have more fat, which adds moisture. - Tips for even cooking: Cut the chicken into small, even pieces. This helps them cook at the same rate. Always preheat your skillet. A hot skillet sears the chicken nicely. Don't overcrowd the pan. Cook in batches if needed. - Suggested cheese variations: Sharp cheddar is my go-to. It gives a strong flavor. You can mix in mozzarella for creaminess. Pepper jack adds a nice kick if you like spice. - Making a smooth sauce: Start with softened cream cheese and milk in a pan. Stir continuously over medium heat. This helps avoid lumps. Gradually add the cheddar, stirring until melted and creamy. - Presentation ideas: Serve directly from the baking dish for a homey feel. For a fancy touch, use individual ramekins. Top with a sprinkle of black pepper and a drizzle of honey. - Pairing suggestions with sides: This dish pairs well with a fresh green salad. Roasted vegetables add color and balance too. You could also serve it with garlic bread for a filling meal. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes before cooking to deepen the flavors from the honey and spices. Cheese Sauce Consistency: For a creamier sauce, ensure the cream cheese is at room temperature before mixing with milk to avoid lumps. Breadcrumb Topping: For extra crunch, consider using panko breadcrumbs instead of regular breadcrumbs for the topping. Make Ahead: This dish can be prepared in advance and stored in the refrigerator. Just bake it when you're ready to serve! {{image_4}} To spice up your Honey Pepper Chicken Mac and Cheese, add chili flakes or hot sauce. Start with a pinch of chili flakes while marinating the chicken. This will enhance the heat without overpowering the dish. If you love heat, drizzle some hot sauce into the cheese sauce. Just remember, you can always add more heat, but you can't take it out! Adding vegetables boosts the flavor and nutrition of your mac and cheese. You can mix in veggies like spinach, broccoli, or bell peppers. They add color and crunch. For best results, cook the veggies before mixing them in. If you use spinach, sauté it for a few minutes. For broccoli, steam it lightly until tender. This way, they blend perfectly with the creamy cheese sauce. Switching up the cheese can change the flavor profile. Try a blend of mozzarella and gouda for a creamy twist. You can also use pepper jack for a bit of spice. If you're looking for non-dairy options, there are great vegan cheese brands. Look for ones that melt well, like cashew or almond-based cheeses. These can provide a delicious creamy texture without dairy. After you enjoy your Honey Pepper Chicken Mac and Cheese, store the leftovers in the fridge. Use an airtight container to keep it fresh. This dish lasts about 3 to 5 days in the refrigerator. If you want to keep it longer, freezing is a better option. To freeze your mac and cheese, let it cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. Your dish can stay in the freezer for about 2 to 3 months. When you’re ready to eat it, thaw the mac and cheese in the fridge overnight. For reheating, place it in a baking dish. Cover it with foil and warm it in the oven at 350°F for about 20 minutes. This keeps it creamy and delicious. If it seems dry, add a splash of milk before reheating. Enjoy your tasty meal again! Yes, you can make this dish ahead. First, cook the pasta and chicken. Then, mix them with the cheese sauce. Place the mixture in a baking dish. Cover it tightly with foil. You can store it in the fridge for up to two days. When ready to bake, preheat your oven to 350°F. Bake for 25-30 minutes until hot and bubbly. If you need a substitute for cream cheese, try sour cream or Greek yogurt. Both options add creaminess. You could also use a non-dairy cream cheese for a vegan option. Just ensure it is softened before mixing. To make this dish gluten-free, swap the elbow macaroni for gluten-free pasta. Many brands offer great options. Check the label to ensure it meets your needs. You can use gluten-free breadcrumbs for the topping as well. Absolutely! You can use any pasta you like. Shells, penne, or rotini work well too. Just make sure to adjust the cooking time based on the pasta shape. This way, you can enjoy your Honey Pepper Chicken Mac and Cheese however you like! This recipe combines tasty ingredients like chicken, cheese, and macaroni. You learned step-by-step how to cook and bake a delicious dish. I shared tips for perfecting the chicken and enhancing the cheese sauce. Remember to try variations like spicy add-ins or veggie options. Keep any leftovers safe in the fridge or freezer. Enjoy making this meal for your family or friends. It will surely please everyone at the table!

Honey Pepper Chicken Mac and Cheese

Indulge in this mouthwatering Honey Pepper Chicken Mac and Cheese! This creamy mac and cheese recipe combines tender chicken with a cheesy pasta dish that's perfect for an easy mac and cheese dinner. You’ll love how simple it is to make this baked chicken mac and cheese, sure to please the whole family. Don’t miss out on this delicious blend of flavors! Save this recipe for an unforgettable meal. #MacandCheese #ComfortFood #ChickenDinner #PastaRecipes
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Ingredients
  

2 cups elbow macaroni

1 pound chicken breast, diced into bite-sized pieces

2 tablespoons honey

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 tablespoon olive oil

2 cups sharp cheddar cheese, shredded

1 cup cream cheese, softened to room temperature

1 cup whole milk

1/2 cup plain breadcrumbs

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring 4-5 quarts of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7-9 minutes. Once done, drain and set the pasta aside in a large bowl.

    Prepare the Chicken: In a mixing bowl, combine the diced chicken with honey, black pepper, garlic powder, onion powder, and smoked paprika. Toss the chicken well to ensure it’s evenly coated with the marinade.

      Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken to the skillet. Sauté for about 6-8 minutes, or until the chicken is golden brown and fully cooked through, stirring occasionally. Remove the skillet from heat and transfer the chicken to a plate to cool slightly.

        Make the Cheese Sauce: In a medium saucepan over medium heat, combine the softened cream cheese and milk. Stir continuously until the mixture is smooth and creamy, about 3-4 minutes. Gradually add in the shredded cheddar cheese, stirring until melted and fully incorporated into the sauce. Taste and season with salt as needed.

          Combine Ingredients: In the large bowl containing the cooked macaroni, add the sautéed chicken and the creamy cheese sauce. Stir gently to combine, making sure all ingredients are evenly coated in the cheese sauce.

            Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little olive oil or cooking spray. Carefully transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.

              Add Topping: In a small bowl, mix the breadcrumbs with a drizzle of olive oil until well combined and coated. Evenly sprinkle the breadcrumb mixture over the top of the mac and cheese.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the edges are bubbling.

                  Serve: Once baked, remove the mac and cheese from the oven and allow it to cool for about 5 minutes. Before serving, generously garnish with freshly chopped parsley for added color and flavor.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6 servings

                      - Presentation Tips: Serve the mac and cheese directly from the baking dish or in individual portions. For a rustic touch, add a sprinkle of extra black pepper and a drizzle of honey on top before serving.