Sweet & Spicy Honey Pepper Chicken Mac & Cheese

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• Salt to taste, preferably sea salt for enhanced flavor
• 8 oz elbow macaroni (or your pasta of choice)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk (whole or 2%)
• 1 tablespoon butter, unsalted
• 1 tablespoon all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)
• Extra cheese for baking (optional)
• Crushed red pepper flakes for added heat (optional)

Instructions

1. In a mixing bowl, combine honey, soy sauce, apple cider vinegar, garlic powder, black pepper, paprika, and salt. Add the chicken pieces and toss until well coated. Let marinate for at least 15 minutes.
2. In a large skillet or pot over medium heat, add olive oil and heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Set aside, but do not rinse.
4. In the same pot, melt the butter over medium heat, then stir in flour to create a roux. Gradually whisk in the milk and cook until the sauce thickens.
5. Stir in Dijon mustard, onion powder, garlic powder, and season with salt and pepper. Reduce heat to low and add shredded cheeses, stirring until melted.
6. Add the cooked macaroni and honey pepper chicken to the cheese sauce, folding everything together until well coated.
7. For baked mac and cheese, transfer to a greased baking dish, top with extra cheese, and bake at 350°F for 15-20 minutes until bubbly.
8. Garnish with chopped parsley and serve.

Nutrition