Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Cook the macaroni according to package directions. Drain and set aside.
- Step 2: While the macaroni is cooking, heat olive oil in a large skillet over medium heat. Add chicken, black pepper, and salt and cook until chicken is cooked through, about 5-7 minutes. Stir in honey and cook for another minute until the chicken is glazed. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 4: Reduce heat to low and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Step 5: Add the cooked macaroni and honey pepper chicken to the cheese sauce. Stir until well combined and heated through.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to the mac and cheese to keep it creamy.
- Garnish with a sprinkle of fresh parsley and an extra drizzle of honey for a beautiful and flavorful presentation.
- Don't overcook the chicken; slightly underdone is better as it will finish cooking in the cheese sauce, staying tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American