Description
A decadent fusion of creamy, multi-cheese macaroni and cheese topped with tender chicken glazed in a sweet and spicy honey-pepper sauce.
Ingredients
Scale
- 1 lb elbow macaroni
- 1.5 lbs chicken breast, cubed
- 3 tbsp honey
- 1 tbsp coarsely ground black pepper
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyere cheese, grated
- 1 tsp garlic powder
- Salt to taste
- 2 tbsp olive oil
Instructions
- Cook macaroni in boiling salted water for 2 minutes less than package directions; drain and set aside.
- Heat olive oil in a skillet over medium-high; sear chicken cubes until golden brown on all sides.
- Lower heat to medium, stir in honey and black pepper; cook for 3 minutes until glaze is sticky.
- In a pot, melt butter over medium heat, then whisk in flour for 2 minutes to create a roux.
- Gradually whisk in milk and simmer for 5 minutes until the sauce thickens.
- Turn heat to low, stir in cheddar and Gruyere until smooth and melted.
- Fold in the cooked macaroni and glazed chicken; serve immediately.