Description
A delightful twist on classic mac and cheese with honey-glazed chicken for a comforting and exciting meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 pound boneless, skinless chicken thighs, cubed
- 1/4 cup honey
- 1 teaspoon cracked black pepper
- Salt to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Once cooked, drain and set aside.
- Melt butter in a large pot over medium heat. Add the cooked macaroni, cheddar cheese, and milk. Stir until the cheese is melted and the sauce is creamy.
- Add the cubed chicken to another skillet and cook over medium heat until golden brown.
- Drizzle honey over the chicken and sprinkle with cracked pepper. Mix well to ensure the chicken is coated.
- Season with salt to taste and cook for an additional 2-3 minutes.
- Serve the honey pepper chicken over the mac and cheese. You can top it with breadcrumbs if you like.
Notes
Cook pasta al dente and adjust honey to taste for sweetness. Add breadcrumbs for texture if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg