Description
A delightful combination of savory chicken with a sticky honey pepper glaze, served alongside rich and creamy mac and cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 2 cups elbow macaroni
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts and cook until golden brown (6-7 minutes per side). Remove and set aside.
- In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes until thickened.
- Return chicken to the skillet and coat in the sauce, simmer for an additional 5 minutes.
- In a large pot, bring salted water to a boil and cook elbow macaroni until al dente (7-8 minutes). Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and gradually add milk, cooking until thickened. Stir in cheeses until melted. Add ground mustard, garlic powder, salt, and black pepper.
- Fold cooked macaroni into the cheese sauce. Serve chicken alongside the creamy mac and cheese.
Notes
For a spicier kick, consider adding red pepper flakes to the sauce. Serve with fresh herbs for garnish.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 16g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg