Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Craving a weeknight dinner that’s both exciting and comforting? Look no further! This recipe combines the sweet and spicy flavors of honey pepper chicken with the rich, creamy goodness of homemade macaroni and cheese. It’s a perfect blend of textures and tastes that will leave everyone satisfied.

Ingredients:

• For the Honey Pepper Chicken:
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp vegetable oil
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tbsp sriracha (adjust for desired spice level)
  • 1 tbsp rice vinegar
  • 1 tsp freshly ground black pepper
• For the Creamy Macaroni Cheese:
  • 8 oz elbow macaroni pasta
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese (sharp or mild, your preference)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste
• For Garnish (optional):
  • Chopped fresh parsley
  • Chopped scallions

Cooking Guide:

1. Prep the Chicken: In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken pieces in the flour mixture, coating evenly. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
2. Make the Honey Pepper Sauce: In the same skillet (with the leftover chicken drippings), whisk together honey, soy sauce, sriracha, rice vinegar, and black pepper. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
3. Cook the Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
4. Prepare the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, and cook until the mixture thickens, about 5-7 minutes. Remove from heat and stir in cheddar cheese, mozzarella cheese, and nutmeg until melted and smooth. Season with salt and pepper to taste.
5. Assemble the Dish: In a large bowl, combine cooked macaroni, cheese sauce, and cooked chicken. Toss to coat evenly. Transfer mixture to a baking dish (optional for a cheesy top) and broil for 2-3 minutes, or until golden brown.
6. Serve and Enjoy: Garnish with chopped fresh parsley and scallions (optional) and serve immediately.

Tips:

• For a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the honey pepper sauce while simmering.
• You can adjust the spice level of the honey pepper sauce by adding more or less sriracha.
• Want to make this dish vegetarian? Simply swap out the chicken for cubed tofu or tempeh, following similar cooking instructions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.