Ingredients
- 2 cups elbow macaroni
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/3 cup honey
- 1 teaspoon cracked black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Fresh parsley, chopped (optional, for garnish)
If you’re looking to switch things up, swap the sharp cheddar for a milder cheese or use chicken thighs for a richer flavor. My grandmother always said, “Recipes are just guidelines,” and encouraged us to follow our taste buds.
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a skillet over medium-high heat. Add olive oil and chicken pieces. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- Reduce the heat to low and add honey, cracked black pepper, and cayenne pepper to the skillet. Stir to coat the chicken evenly, cooking for another 2 minutes. Remove from heat and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in flour and cook for about 1 minute until it forms a smooth paste.
- Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-4 minutes.
- Reduce the heat and add the sharp cheddar and Parmesan cheese, stirring until melted and smooth.
- Gently fold the cooked macaroni and honey pepper chicken into the cheese sauce, ensuring everything is well-coated.
- Season with salt to taste and garnish with fresh parsley if desired.
My grandmother taught me the importance of seasoning as you go, a tip that makes every dish pop with flavor. Don’t be afraid to taste and adjust!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International