Name: Irresistible Spicy Honey Pepper Chicken with Mac and Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; 1 teaspoon garlic powder; 1/2 cup cornstarch or all-purpose flour; Oil for frying; 1/2 cup honey; 1 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes (adjust to taste); 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 8 oz elbow macaroni; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup sharp cheddar cheese, shredded; 1/2 cup mozzarella cheese, shredded; Salt and pepper, to taste

Description

Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is a bold, comforting dish featuring crispy chicken coated in a sticky-sweet spicy glaze served alongside creamy, cheesy macaroni. Perfect for when you crave something indulgent and satisfying.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
1 teaspoon garlic powder
1/2 cup cornstarch or all-purpose flour
Oil for frying
1/2 cup honey
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (adjust to taste)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
Salt and pepper, to taste

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Instructions

Season chicken with salt, pepper, and garlic powder. Lightly coat in cornstarch or flour.
Fry chicken in hot oil until golden and cooked through. Set on paper towels to drain.
In a saucepan, combine honey, black pepper, red pepper flakes, soy sauce, vinegar, and garlic. Bring to a simmer.
Stir in cornstarch slurry and cook until sauce thickens.
Toss cooked chicken in the sauce until evenly coated.
Cook macaroni until al dente. Drain and set aside.
In a saucepan, melt butter. Whisk in flour to form a roux.
Gradually add milk, whisking constantly until thickened.
Stir in cheddar and mozzarella cheese until melted and smooth.
Fold in cooked pasta and season with salt and pepper.
Serve chicken over or beside mac and cheese.

Notes

Use chicken tenders or tofu for a variation.
Add smoked paprika or hot sauce to the mac for depth.
Bake chicken at 400°F for a healthier option.
Top mac and cheese with breadcrumbs and broil for crunch.
Store leftovers in the fridge for up to 3 days in separate containers.
Reheat mac on the stove with milk and chicken in the oven to retain crispiness.

Nutrition

Serving Size: 1 plate
Calories: 750
Sugar: 22g
Sodium: 850mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg