Creamy Honey Pepper Chicken Mac and Cheese Delight
A comforting dish that combines savory cheddar, shredded chicken, and a hint of sweetness from honey, creating a quick and delicious mac and cheese.
Ingredients
Pasta and Chicken Ingredients
- 2 cups macaroni or small shells About 6–8 ounces dry.
- 2 cups cooked chicken, shredded Leftovers or rotisserie are ideal.
Sauce Ingredients
- 1 cup cream Heavy or double cream for richness.
- 2 tablespoons honey Adds a counterpoint to the pepper; can swap with maple syrup.
- 2 cups cheddar cheese, shredded Sharp cheddar gives more flavor.
- 1 tablespoon butter
- 1 teaspoon black pepper Freshly cracked for aromatic flavor.
- 1/2 teaspoon garlic powder Or 1 clove fresh garlic, minced.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook 2 cups macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat.
Cooking
- Add the 2 cups shredded cooked chicken to the skillet. Stir in 2 tablespoons honey, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and salt to taste. Cook 1–2 minutes, tossing so the chicken is evenly coated.
- Pour in 1 cup cream and reduce heat to a gentle simmer. Let the mixture warm for 2–3 minutes so flavors marry and the cream slightly thickens.
- Turn the heat very low. Gradually stir in 2 cups shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni to the skillet. Toss or stir gently so every noodle is coated in the cheese-and-chicken sauce.
- Serve immediately, piping hot. Finish with an extra crack of black pepper or a drizzle of honey if desired.
Notes
For dairy-free or lighter versions, see the Variations section. Measure cheese by loosely packing shredded cheddar into a cup for accurate melting. Store leftovers in an airtight container for up to 3–4 days in the refrigerator.