Description
Creamy macaroni and cheese topped with crispy honey pepper glazed chicken, packed with rich cheesy flavor and a sweet savory kick that makes every bite comforting and irresistible.
Ingredients
Scale
- 16 ounces elbow macaroni
- 1 1/2 pounds chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 cups vegetable oil
- 4 tablespoons butter
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh cracked black pepper
- 2 tablespoons parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
- In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
- Dip the chicken tenders into the beaten eggs, then coat in the seasoned flour mixture followed by the panko breadcrumbs.
- Heat the vegetable oil in a deep skillet over medium heat and fry the chicken until golden brown and crispy, about 4 to 5 minutes per side. Remove and let rest briefly.
- In a saucepan over medium heat, melt the butter. Pour in the whole milk and heavy cream, whisking until warm.
- Add the shredded cheddar and mozzarella cheese gradually, stirring until the sauce becomes smooth and creamy.
- Fold the cooked macaroni into the cheese sauce and stir until evenly coated.
- In a separate skillet, combine the honey, soy sauce, and fresh cracked black pepper. Simmer for 1 to 2 minutes.
- Toss the crispy chicken into the honey pepper glaze until fully coated and glossy.
- Serve the creamy macaroni and cheese topped with the honey pepper chicken and garnish with chopped parsley.
Notes
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Do not overcrowd the skillet while frying the chicken.
- Add a splash of milk while reheating leftovers to keep the sauce creamy.
- For extra heat, add a pinch of cayenne pepper to the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 14g
- Sodium: 690mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 155mg
Keywords: honey pepper chicken mac and cheese, creamy macaroni and cheese, crispy chicken pasta, cheesy comfort food, homemade mac and cheese, honey glazed chicken pasta