Introduction:
This dish pairs sweet and spicy honey pepper chicken with a rich and creamy macaroni cheese, creating a delightful balance of flavors and textures. The chicken is perfectly glazed with a honey-pepper sauce, and the macaroni cheese is indulgently creamy, making it a perfect comfort food combo that’s sure to please the whole family.
Ingredients:
For the Sweet and Spicy Honey Pepper Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt to taste
For the Creamy Macaroni Cheese:
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional Additions:
- Chopped parsley for garnish
- Extra red pepper flakes for more heat
- Crumbled bacon for a savory crunch
Instructions:
Sweet and Spicy Honey Pepper Chicken:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the honey, soy sauce, apple cider vinegar, crushed red pepper flakes, black pepper, and minced garlic. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to medium and let the sauce simmer until it thickens slightly, about 5 minutes.
- Glaze the Chicken:
- Return the chicken breasts to the skillet, coating them in the sauce. Cook for another 2-3 minutes, turning the chicken to ensure it’s well-glazed and heated through.
Creamy Macaroni Cheese:
- Cook the Pasta:
- In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Remove the saucepan from heat and stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve:
- Pour the cheese sauce over the cooked macaroni and stir until well combined and creamy.
Tips for Success:
- Ensure the chicken is cooked through by checking for an internal temperature of 165°F (75°C).
- To prevent the cheese sauce from becoming grainy, remove it from the heat before adding the cheese and stir until just melted.
- For a spicier kick, increase the amount of crushed red pepper flakes in the honey pepper sauce.
Nutritional Estimate:
(Per Serving, based on 4 servings)
- Calories: 800
- Carbohydrates: 65g
- Sugars: 20g
- Fat: 35g
- Protein: 50g
Recommendation:
Serve the sweet and spicy honey pepper chicken alongside the creamy macaroni cheese for a complete and satisfying meal. Garnish with chopped parsley and extra red pepper flakes if desired. This dish is perfect for family dinners, special occasions, or when you crave a comforting, flavorful meal.
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