Creamy Honey Pepper Chicken Mac and Cheese

Ingredients:

2 chicken breasts, cubed

2 tablespoons olive oil

1 tablespoon black pepper

1/4 cup honey

1 tablespoon soy sauce

2 cups elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

2 cups shredded cheddar cheese

1/2 teaspoon garlic powder

Salt to taste

Fresh parsley for garnish

Directions:

Heat the olive oil in a large pan over medium heat. Add the cubed chicken and cook until browned and fully cooked, about 7-8 minutes.

In a separate pot, cook the elbow macaroni according to the package instructions. Drain and set aside.

For the sauce, melt butter in the same pan as the chicken. Stir in the flour and cook for 1-2 minutes to create a roux.

Slowly pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.

Stir in the shredded cheddar cheese and garlic powder, and cook until the cheese is melted and smooth.

Add the honey, soy sauce, black pepper, and salt to the sauce and stir to combine.

Toss the cooked macaroni and chicken into the sauce, ensuring everything is well-coated.

Garnish with fresh parsley and serve warm.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 580 kcal | Servings: 4 servings

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