Honey Pepper Chicken Mac Cheese (Printable Version)

Tender chicken glazed in honey-pepper sauce blends with creamy cheese and elbow macaroni for a comforting dish.

# Ingredients Required:

→ Pasta

01 - 240 g elbow macaroni

→ Protein

02 - 450 g chicken breast, cut into bite-sized pieces

→ Dairy

03 - 240 ml heavy cream
04 - 120 g sharp cheddar cheese, shredded
05 - 60 g mozzarella cheese, shredded
06 - 25 g parmesan cheese, grated
07 - 28 g unsalted butter

→ Pantry Items

08 - 60 ml honey
09 - 2 tsp freshly ground black pepper
10 - 15 ml olive oil
11 - 2 cloves garlic, minced
12 - Salt, to taste

→ Garnish

13 - Fresh parsley, chopped

# Guide to Cooking:

01 - Boil the elbow macaroni in salted water until al dente according to package directions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Season chicken with salt and 1 teaspoon of black pepper. Cook until golden and cooked through, approximately 6 to 8 minutes. Remove from skillet and set aside.
03 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add honey and remaining teaspoon of black pepper and simmer until slightly thickened, about 2 to 3 minutes.
04 - Return the cooked chicken to the skillet and toss to evenly coat with the honey pepper glaze. Remove from heat and keep aside.
05 - Heat heavy cream in a large saucepan over low heat until simmering gently. Gradually whisk in cheddar, mozzarella, and parmesan cheeses until fully melted and smooth. Season with salt to taste.
06 - Add the cooked macaroni to the cheese sauce and stir gently to coat the pasta thoroughly.
07 - Fold the honey pepper chicken into the macaroni and cheese mixture until evenly distributed.
08 - Transfer to a serving dish, garnish with chopped fresh parsley, and serve immediately while hot.

# Extra Suggestions:

01 - For best flavor, use freshly ground black pepper and freshly grated parmesan cheese.

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