Ingredients
- 2 cups elbow macaroni
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup hot honey (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped green onions (optional)
For a vegetarian twist, you can replace the chicken with roasted cauliflower or your favorite plant-based protein. And if you’re feeling adventurous, try adding a sprinkle of crumbled bacon for an extra layer of flavor.
Instructions
- Preheat your oven to 350°F.
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Reduce the heat and add the hot honey to the skillet, stirring to coat the chicken evenly. Let it simmer for another 2-3 minutes until the honey thickens slightly. Remove from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
- Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Stir in the cheddar and mozzarella cheeses, followed by the smoked paprika, until the cheese sauce is smooth and creamy.
- Combine the cooked macaroni, cheese sauce, and hot honey chicken in a large baking dish. Mix well to ensure everything is evenly distributed.
- Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
- Garnish with chopped green onions before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International