Description
A creamy and satisfying mac and cheese with a sweet-heat balance from honey and freshly cracked black pepper, topped with a golden, crispy finish.
Ingredients
Scale
- 12 oz elbow macaroni
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1–2 tsp freshly cracked black pepper
- 1 pinch salt
- 1/4 cup honey
- 1 splash apple cider vinegar
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Boil the elbow macaroni to al dente, about 1–2 minutes less than package directions.
- Sear the chicken with black pepper and salt until cooked through, then glaze with honey and apple cider vinegar.
- Make a roux with butter and flour, then whisk in milk over medium heat until thickened.
- Stir in shredded cheeses off the heat until smooth.
- Combine pasta, chicken, and cheese sauce, then transfer to a baking dish.
- Top with panko mixed with melted butter and bake at 375°F for 15–20 minutes until golden.
Notes
For creaminess, add a splash of milk when reheating. Swap out ingredients based on dietary preferences.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg