Honey Pepper Chicken Mac Cheese (Printable Version)

# What You'll Need:

→ For the Honey Pepper Chicken

01 - 2 boneless, skinless chicken breasts, pounded to even thickness
02 - 1 tablespoon extra virgin olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili flakes, adjust to preference
06 - 1 teaspoon cracked black pepper
07 - 1/2 teaspoon salt
08 - 2 tablespoons quality honey

→ For the Macaroni and Cheese

09 - 300 grams elbow macaroni
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 500 milliliters whole milk, warmed
13 - 125 milliliters heavy cream, warmed
14 - 150 grams sharp cheddar cheese, freshly grated
15 - 100 grams mozzarella cheese, freshly grated
16 - 30 grams parmesan cheese, freshly grated
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon black pepper
20 - 1 teaspoon Dijon mustard, optional
21 - Salt, to taste

→ For Garnish

22 - Fresh parsley, finely chopped
23 - Extra parmesan cheese, grated
24 - Red pepper flakes, optional

# Step-by-Step Directions:

01 - Pat chicken breasts dry, butterfly or pound to an even thickness, and rub both sides with olive oil. Sprinkle with garlic powder, smoked paprika, chili flakes, cracked black pepper, and salt. Massage the seasoning into the meat evenly.
02 - Heat a large skillet over medium-high heat. Sear chicken pieces for 6 to 7 minutes per side until deep golden and fully cooked. In the final minute, drizzle honey over each and let it caramelize for sticky, glossy edges. Remove from the pan, rest for 5 minutes, then slice into strips.
03 - Bring a large pot of salted water to a rolling boil. Cook elbow macaroni until just al dente according to package instructions. Drain well and toss with a small amount of butter to avoid sticking.
04 - In a wide saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, for 1-2 minutes to develop a pale roux. Gradually add warm milk, whisking to prevent lumps, until sauce thickens. Blend in heavy cream and simmer gently.
05 - Reduce heat to low and add grated cheddar, mozzarella, and parmesan a handful at a time, stirring until fully melted and smooth. Season with garlic powder, onion powder, black pepper, Dijon mustard, and salt to taste.
06 - Toss the drained macaroni into the cheese sauce, ensuring each noodle is generously coated and the mixture is creamy and cohesive.
07 - Ladle the cheesy macaroni into bowls. Top with sliced honey pepper chicken. Garnish with freshly chopped parsley, a sprinkle of extra parmesan, and red pepper flakes if desired. Serve immediately.

# Helpful Notes:

01 - Patting chicken dry before seasoning ensures a flavorful sear and caramelization during cooking.
02 - Always use warm milk and cream for the cheese sauce to prevent lumps and achieve a silky texture.
03 - Hand-grate cheeses for best melting properties; pre-shredded cheese may hinder sauce smoothness due to anti-caking agents.
04 - Leftovers keep refrigerated for up to three days; reheat gently with a splash of milk to restore creaminess.
05 - Macaroni should be cooked just to al dente, as it will continue to absorb sauce after assembling.

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