Honey Pepper Chicken Mac Cheese (Print Version)
# Ingredients:
→ For the Mac and Cheese
01 -
2 cups elbow macaroni
02 -
2 tablespoons butter
03 -
2 tablespoons all-purpose flour
04 -
2 cups whole milk
05 -
1 cup heavy cream
06 -
2 cups shredded cheddar cheese
07 -
1/2 cup mozzarella cheese
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt and pepper to taste
→ For the Honey Pepper Chicken
11 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 -
1 cup buttermilk
13 -
1 cup all-purpose flour
14 -
1 teaspoon paprika
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon black pepper
17 -
Vegetable oil for frying
→ For the Honey Pepper Glaze
18 -
1/3 cup honey
19 -
1 tablespoon soy sauce
20 -
1 teaspoon cracked black pepper
21 -
1/2 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Soak chicken pieces in buttermilk for at least 20 minutes. In a bowl, mix flour, paprika, salt, and black pepper. Heat oil in a pan over medium heat. Dredge chicken in the flour mixture and shake off excess. Fry until golden brown and crispy (about 4-5 minutes per side). Place on a paper towel-lined plate.
02 -
In a saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes. Simmer over low heat for 2-3 minutes, stirring frequently. Toss crispy chicken in the glaze to coat evenly.
03 -
Cook elbow macaroni according to package instructions. Drain and set aside. In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes. Slowly add milk and heavy cream, whisking continuously. Reduce heat and stir in cheddar and mozzarella cheese until melted. Season with garlic powder, onion powder, salt, and pepper.
04 -
Mix cooked macaroni into the cheese sauce. Spoon mac and cheese into serving bowls. Top with honey pepper glazed chicken. Garnish with fresh parsley or extra black pepper if desired.