Description
A delicious and creamy mac and cheese dish featuring honey pepper chicken, perfect for a comforting meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup honey
- 1 tablespoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup breadcrumbs (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken and sauté for 3-4 minutes until warmed through.
- Stir in honey, black pepper, garlic powder, onion powder, salt, and cayenne pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the cooked macaroni, honey pepper chicken mixture, milk, cheddar cheese, and mozzarella cheese. Mix until well combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a creamier texture, you can add an additional 1/2 cup of milk before baking.
- For a spicy kick, consider adding diced jalapeños to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg