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Elbow macaroni completely coated in a thick, off-white cheese sauce with pan-seared chicken breast.

The Ultimate Honey Pepper Chicken Mac and Cheese

This decadent Chicken Mac and Cheese features perfectly pan-seared honey pepper chicken resting on top of elbow macaroni coated in a thick, velvety off-white cheese sauce, garnished with toasted breadcrumbs and fresh parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken Mac and Cheese Ingredients
  • 1 lb dried elbow macaroni 450g
  • 1 lb boneless skinless chicken breasts 450g, pounded to an even thickness
  • 2 tbsp honey 30ml
  • 1 tbsp coarsely cracked black pepper 15g
  • 1 tbsp olive oil 15ml
  • 4 tbsp unsalted butter 56g
  • 0.25 cup all-purpose flour 30g
  • 2 cups whole milk 480ml
  • 0.5 cup heavy cream 120ml
  • 2 cups sharp white cheddar cheese 225g, freshly grated
  • 1 cup Gruyere cheese 115g, freshly grated
  • 1 cup whole milk mozzarella cheese 115g, shredded, for draping
  • 2 tbsp fresh parsley 10g, finely chopped
  • 0.25 cup panko breadcrumbs 25g, toasted
  • 1 tsp dark red chili flakes 2g

Equipment

  • 1 Large heavy-bottomed pot For boiling pasta and making the cheese sauce.
  • 1 Heavy cast-iron skillet Essential for crisping the chicken breast.

Method
 

Cooking Process
  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni 1 minute shy of package instructions. Drain and set aside.
  2. Season chicken breasts generously with salt and the cracked black pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear for 5-6 minutes per side until crisped. In the last minute, drizzle with honey to glaze. Remove, let rest, and slice.
  3. In the large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until slightly nutty but not brown.
  4. Gradually whisk in the whole milk and heavy cream. Simmer for 3-4 minutes to thicken. Remove from heat and fold in the grated white cheddar and Gruyere until completely smooth.
  5. Fold the cooked elbow macaroni into the cheese sauce. Transfer to shallow serving bowls and top with the sliced honey pepper chicken.
  6. Sprinkle the shredded mozzarella over the hot chicken and pasta so it melts and drapes. Garnish with toasted breadcrumbs, finely chopped fresh parsley, and dark red chili flakes before serving.

Notes

Grate your own cheese from blocks to prevent a grainy sauce.
Toast the breadcrumbs in a dry skillet beforehand to maximize crunch.