Description

A quick and comforting 10-minute dinner featuring elbow macaroni tossed in a rich, creamy sauce made with honey, sharp cheddar, and cracked black pepper, combined with tender shredded chicken.

Ingredients

Scale

1 pound (450g) elbow macaroni pasta
2 cups (300g) cooked shredded or diced chicken
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups (480ml) whole milk
2 to 3 tablespoons honey
1 to 2 teaspoons freshly cracked black pepper
2 cups (200g) shredded sharp cheddar cheese
1 teaspoon garlic powder
Salt to taste

Instructions

Bring a large pot of salted water to a boil. Add macaroni and cook al dente (1 minute less than package directions). Drain and set aside without rinsing.
Shred or dice the cooked chicken and set aside on a plate.
In a large skillet or Dutch oven over medium heat, melt the butter until it stops foaming.
Sprinkle flour over the melted butter and whisk constantly for 1-2 minutes until the mixture turns light golden and smells nutty.
Slowly pour in the milk, whisking constantly to prevent lumps, until the mixture thickens and coats the back of a spoon (about 3-4 minutes).
Stir in the honey, garlic powder, and half of the black pepper. Taste and adjust seasoning if needed.
Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring until fully melted before adding more to ensure a smooth sauce.
Add the cooked pasta and shredded chicken to the cheese sauce. Stir gently to coat evenly. Add a splash of milk if too thick, or simmer briefly if too thin.
Taste and adjust with more black pepper or honey as desired. Serve immediately.

Notes

Use freshly grated cheese to avoid anti-caking agents that cause graininess. Keep heat low when melting cheese to prevent separation. For gluten-free, use GF pasta and 1:1 GF flour blend. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months. Reheat with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 12
Sodium: 800
Fat: 28
Saturated Fat: 15
Carbohydrates: 65
Fiber: 3
Protein: 35

Keywords: honey pepper chicken, creamy mac and cheese, quick dinner, comfort food, easy weeknight meal, rotisserie chicken recipes