Description
A comforting twist on classic mac and cheese with honey, pepper, and tender chicken, creating a sweet and spicy delight.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1 cup milk
- 1/4 cup honey
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup breadcrumbs
- Salt to taste
Instructions
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large pot, melt the butter over medium heat.
- Stir in the milk, honey, and black pepper, and bring it to a simmer.
- Add the shredded cheddar and mozzarella cheeses, stirring until melted and combined.
- Mix in the cooked macaroni and shredded chicken, and season with salt to taste.
- Transfer the mixture to a greased baking dish and sprinkle breadcrumbs on top.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the top is golden and bubbly.
- Serve hot and enjoy!
Notes
Don’t overcook the pasta; use good-quality cheese for the best flavor. Adjust sweetness per preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg