Copycat Honey Pepper Chicken Mac and Cheese Delight

by
- 2 cups elbow macaroni - 2 cups cooked chicken breast, diced - 1 cup sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 2 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups milk - 1/4 cup honey - 1 tablespoon freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt to taste - 1/2 cup breadcrumbs (optional, for topping) - Fresh parsley, finely chopped (for garnish) I love using simple, fresh ingredients for this dish. The elbow macaroni gives it that classic comfort food feel. Cooked chicken adds protein and a nice texture. Cheese brings creaminess, while honey adds a sweet touch. Black pepper gives it a little kick. - Large pot - Colander - Whisk - Baking dish (optional) You need a large pot to boil the macaroni. A colander helps drain it well. A whisk is essential for mixing the sauce smoothly. If you want a crispy topping, a baking dish is great for the oven. - Calories per serving: Approximately 500 - Protein: 30g - Carbs: 50g - Fats: 20g This dish is filling and packed with flavor. Each serving offers a good mix of protein and carbs. The fats come mainly from cheese and butter, adding richness. I always check the nutritional values to keep my meals balanced and healthy. You can find the full recipe in the article. - Bring salted water to a boil. - Add elbow macaroni and cook for 7-9 minutes. Cooking macaroni is simple. The salted water helps flavor the pasta. Stir it a few times to keep it from sticking. When it’s al dente, drain it in a colander. Set it aside while you make the cheese sauce. - Melt butter and prepare a roux with flour. - Gradually add milk and thicken. In the same pot, melt the butter over medium heat. Once it’s bubbly, add the flour. Whisk it for about one minute until it’s light and golden. Then, slowly pour in the milk. Keep whisking to avoid lumps. Cook this mix for 4-5 minutes until it thickens into a creamy sauce. - Incorporate cheeses and seasonings. - Fold in cooked macaroni. Now, lower the heat and add the sharp cheddar and mozzarella. Add them a little at a time, stirring until each melts. Once the sauce is smooth and cheesy, add the cooked chicken, honey, black pepper, garlic powder, onion powder, and salt. Stir until everything blends well. Then, gently fold in the macaroni. Make sure every piece is coated in that delicious sauce. - Preheat oven and add breadcrumb topping. - Bake until golden and bubbly. If you want a crispy top, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs on top. Bake for about 15 minutes until the top is golden brown and the mix is bubbling. - Cool slightly and garnish with parsley. After baking, let it cool for a few minutes. This makes it easier to serve. Finally, sprinkle fresh parsley for a pop of color. Enjoy your copycat honey pepper chicken mac and cheese delight! For the complete recipe, you can refer to the Full Recipe. To make a great cheese sauce, start by avoiding lumps when adding milk. Pour the milk slowly and whisk continuously as you go. This helps create a smooth and creamy base. The best cheeses for a rich texture are sharp cheddar and mozzarella. They melt well and blend nicely. You can customize sweetness in your dish by adding honey. Adjust the amount based on your taste. For balance, use freshly cracked black pepper. It adds a nice kick without overpowering the dish. Serving style matters. You can serve the mac and cheese in individual bowls for a cozy feel. For family-style, use a large serving dish. Adding a drizzle of honey on top enhances the appeal. Finish with fresh parsley for a pop of color. This makes the dish inviting and fun. Check out the Full Recipe for more details! {{image_4}} You can change the protein in this dish. Shrimp works great. Just cook them until pink and tender. Sausage is another tasty choice. Slice it up and cook it with the cheese sauce. For a vegetarian option, try tofu. Firm tofu holds up well. Just cube it and sauté until golden. Each protein adds a unique flavor twist. Cheese is key to mac and cheese. You can mix it up here too! Try gouda or pepper jack for a fun taste. Each cheese brings something special. Adding cream cheese makes it super creamy. It melts well and adds richness. Don't be afraid to experiment with flavors! Want some heat? Add a splash of hot sauce. It gives a spicy kick that contrasts well with the honey. You can also try different herbs. Basil or thyme adds freshness. Mix and match spices to find your perfect balance. These small changes can elevate your dish to new heights! To keep your Copycat Honey Pepper Chicken Mac and Cheese fresh, follow these steps: - In the fridge: Allow the dish to cool completely. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label it with the date for easy tracking. - Best practices for freezing: If you want to save it longer, freeze it. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Reheating your mac and cheese is simple. Here are my tips for a smooth process: - Tips for reheating smoothly: Reheat it slowly to keep it creamy. If using the microwave, place the mac and cheese in a microwave-safe bowl. Add a splash of milk to help with moisture. Cover it to keep it from drying out. - Using the oven vs. microwave: The oven is great if you want a crispy topping. Preheat the oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20 minutes until heated through. The microwave is quicker but may not give you the same texture. Choose what fits your time best! This dish lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you see any signs of spoilage, discard it. You can also reheat it easily when you want to enjoy leftovers. Yes, you can make this dish ahead of time. Prepare it fully and then store it in the fridge. Just cover it well. When you're ready to eat, you can bake it or reheat it in the microwave. This will save you time on busy days. If you don’t have elbow macaroni, you can use any small pasta. Penne, shells, or fusilli work great. These shapes hold the cheese sauce well. Feel free to experiment with what you have on hand. Yes, you can make a gluten-free version. Use gluten-free pasta in place of elbow macaroni. Also, swap the all-purpose flour for a gluten-free flour blend. This way, you can enjoy the dish without gluten. Absolutely! Pre-cooked chicken is a great time-saver. Just make sure it’s diced into bite-sized pieces. This helps it mix well with the sauce and pasta. You can use rotisserie chicken or any leftover cooked chicken you have. Feel free to check out the Full Recipe for more details on how to make this dish! This blog post covered a delicious Honey Pepper Chicken Mac and Cheese recipe. We explored the needed ingredients, step-by-step cooking guides, and useful tips for perfecting flavors. I shared variations to suit different tastes and how to store leftovers for later. In my experience, this dish strikes a balance of richness and comfort. I hope you feel inspired to try it out. Enjoy each bite and get creative with your versions!

WANT TO SAVE THIS RECIPE?

If you love creamy mac and cheese with a twist, you’re in for a treat! This Copycat Honey Pepper Chicken Mac and Cheese combines rich cheese with sweet honey and a kick from black pepper. I’m excited to share the easy steps and tips to make this dish at home. Pair your favorite proteins and enjoy it fresh. Let’s dive into these simple ingredients and get cooking!

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Ingredients

List of Ingredients

– 2 cups elbow macaroni

– 2 cups cooked chicken breast, diced

– 1 cup sharp cheddar cheese, shredded

– 1 cup mozzarella cheese, shredded

– 2 tablespoons unsalted butter

– 1/4 cup all-purpose flour

– 2 cups milk

– 1/4 cup honey

– 1 tablespoon freshly cracked black pepper

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt to taste

– 1/2 cup breadcrumbs (optional, for topping)

– Fresh parsley, finely chopped (for garnish)

I love using simple, fresh ingredients for this dish. The elbow macaroni gives it that classic comfort food feel. Cooked chicken adds protein and a nice texture. Cheese brings creaminess, while honey adds a sweet touch. Black pepper gives it a little kick.

Preparation Tools

– Large pot

– Colander

– Whisk

– Baking dish (optional)

You need a large pot to boil the macaroni. A colander helps drain it well. A whisk is essential for mixing the sauce smoothly. If you want a crispy topping, a baking dish is great for the oven.

Nutritional Information

– Calories per serving: Approximately 500

– Protein: 30g

– Carbs: 50g

– Fats: 20g

This dish is filling and packed with flavor. Each serving offers a good mix of protein and carbs. The fats come mainly from cheese and butter, adding richness. I always check the nutritional values to keep my meals balanced and healthy. You can find the full recipe in the article.

Step-by-Step Instructions

Cooking the Macaroni

– Bring salted water to a boil.

– Add elbow macaroni and cook for 7-9 minutes.

Cooking macaroni is simple. The salted water helps flavor the pasta. Stir it a few times to keep it from sticking. When it’s al dente, drain it in a colander. Set it aside while you make the cheese sauce.

Making the Cheese Sauce

– Melt butter and prepare a roux with flour.

– Gradually add milk and thicken.

In the same pot, melt the butter over medium heat. Once it’s bubbly, add the flour. Whisk it for about one minute until it’s light and golden. Then, slowly pour in the milk. Keep whisking to avoid lumps. Cook this mix for 4-5 minutes until it thickens into a creamy sauce.

Combining Ingredients

– Incorporate cheeses and seasonings.

– Fold in cooked macaroni.

Now, lower the heat and add the sharp cheddar and mozzarella. Add them a little at a time, stirring until each melts. Once the sauce is smooth and cheesy, add the cooked chicken, honey, black pepper, garlic powder, onion powder, and salt. Stir until everything blends well. Then, gently fold in the macaroni. Make sure every piece is coated in that delicious sauce.

Baking (Optional)

– Preheat oven and add breadcrumb topping.

– Bake until golden and bubbly.

If you want a crispy top, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs on top. Bake for about 15 minutes until the top is golden brown and the mix is bubbling.

Final Touches

– Cool slightly and garnish with parsley.

After baking, let it cool for a few minutes. This makes it easier to serve. Finally, sprinkle fresh parsley for a pop of color. Enjoy your copycat honey pepper chicken mac and cheese delight! For the complete recipe, you can refer to the Full Recipe.

Tips & Tricks

Perfecting the Cheese Sauce

To make a great cheese sauce, start by avoiding lumps when adding milk. Pour the milk slowly and whisk continuously as you go. This helps create a smooth and creamy base. The best cheeses for a rich texture are sharp cheddar and mozzarella. They melt well and blend nicely.

Adjusting Flavor

You can customize sweetness in your dish by adding honey. Adjust the amount based on your taste. For balance, use freshly cracked black pepper. It adds a nice kick without overpowering the dish.

Presentation Tips

Serving style matters. You can serve the mac and cheese in individual bowls for a cozy feel. For family-style, use a large serving dish. Adding a drizzle of honey on top enhances the appeal. Finish with fresh parsley for a pop of color. This makes the dish inviting and fun.

Check out the Full Recipe for more details!

Variations

Protein Alternatives

You can change the protein in this dish. Shrimp works great. Just cook them until pink and tender. Sausage is another tasty choice. Slice it up and cook it with the cheese sauce. For a vegetarian option, try tofu. Firm tofu holds up well. Just cube it and sauté until golden. Each protein adds a unique flavor twist.

Cheese Variations

Cheese is key to mac and cheese. You can mix it up here too! Try gouda or pepper jack for a fun taste. Each cheese brings something special. Adding cream cheese makes it super creamy. It melts well and adds richness. Don’t be afraid to experiment with flavors!

Spice & Flavor Tweaks

Want some heat? Add a splash of hot sauce. It gives a spicy kick that contrasts well with the honey. You can also try different herbs. Basil or thyme adds freshness. Mix and match spices to find your perfect balance. These small changes can elevate your dish to new heights!

Storage Info

Storing Leftovers

To keep your Copycat Honey Pepper Chicken Mac and Cheese fresh, follow these steps:

– In the fridge: Allow the dish to cool completely. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label it with the date for easy tracking.

– Best practices for freezing: If you want to save it longer, freeze it. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating.

Reheating Instructions

Reheating your mac and cheese is simple. Here are my tips for a smooth process:

– Tips for reheating smoothly: Reheat it slowly to keep it creamy. If using the microwave, place the mac and cheese in a microwave-safe bowl. Add a splash of milk to help with moisture. Cover it to keep it from drying out.

– Using the oven vs. microwave: The oven is great if you want a crispy topping. Preheat the oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20 minutes until heated through. The microwave is quicker but may not give you the same texture. Choose what fits your time best!

FAQs

How long does the Copycat Honey Pepper Chicken Mac and Cheese last in the fridge?

This dish lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you see any signs of spoilage, discard it. You can also reheat it easily when you want to enjoy leftovers.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Prepare it fully and then store it in the fridge. Just cover it well. When you’re ready to eat, you can bake it or reheat it in the microwave. This will save you time on busy days.

What can I use instead of elbow macaroni?

If you don’t have elbow macaroni, you can use any small pasta. Penne, shells, or fusilli work great. These shapes hold the cheese sauce well. Feel free to experiment with what you have on hand.

Is there a gluten-free option for this recipe?

Yes, you can make a gluten-free version. Use gluten-free pasta in place of elbow macaroni. Also, swap the all-purpose flour for a gluten-free flour blend. This way, you can enjoy the dish without gluten.

Can I use pre-cooked chicken for this recipe?

Absolutely! Pre-cooked chicken is a great time-saver. Just make sure it’s diced into bite-sized pieces. This helps it mix well with the sauce and pasta. You can use rotisserie chicken or any leftover cooked chicken you have.

Feel free to check out the Full Recipe for more details on how to make this dish!

This blog post covered a delicious Honey Pepper Chicken Mac and Cheese recipe. We explored the needed ingredients, step-by-step cooking guides, and useful tips for perfecting flavors. I shared variations to suit different tastes and how to store leftovers for later.

In my experience, this dish strikes a balance of richness and comfort. I hope you feel inspired to try it out. Enjoy each bite and get creative with your versions!

- 2 cups elbow macaroni - 2 cups cooked chicken breast, diced - 1 cup sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 2 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups milk - 1/4 cup honey - 1 tablespoon freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt to taste - 1/2 cup breadcrumbs (optional, for topping) - Fresh parsley, finely chopped (for garnish) I love using simple, fresh ingredients for this dish. The elbow macaroni gives it that classic comfort food feel. Cooked chicken adds protein and a nice texture. Cheese brings creaminess, while honey adds a sweet touch. Black pepper gives it a little kick. - Large pot - Colander - Whisk - Baking dish (optional) You need a large pot to boil the macaroni. A colander helps drain it well. A whisk is essential for mixing the sauce smoothly. If you want a crispy topping, a baking dish is great for the oven. - Calories per serving: Approximately 500 - Protein: 30g - Carbs: 50g - Fats: 20g This dish is filling and packed with flavor. Each serving offers a good mix of protein and carbs. The fats come mainly from cheese and butter, adding richness. I always check the nutritional values to keep my meals balanced and healthy. You can find the full recipe in the article. - Bring salted water to a boil. - Add elbow macaroni and cook for 7-9 minutes. Cooking macaroni is simple. The salted water helps flavor the pasta. Stir it a few times to keep it from sticking. When it’s al dente, drain it in a colander. Set it aside while you make the cheese sauce. - Melt butter and prepare a roux with flour. - Gradually add milk and thicken. In the same pot, melt the butter over medium heat. Once it’s bubbly, add the flour. Whisk it for about one minute until it’s light and golden. Then, slowly pour in the milk. Keep whisking to avoid lumps. Cook this mix for 4-5 minutes until it thickens into a creamy sauce. - Incorporate cheeses and seasonings. - Fold in cooked macaroni. Now, lower the heat and add the sharp cheddar and mozzarella. Add them a little at a time, stirring until each melts. Once the sauce is smooth and cheesy, add the cooked chicken, honey, black pepper, garlic powder, onion powder, and salt. Stir until everything blends well. Then, gently fold in the macaroni. Make sure every piece is coated in that delicious sauce. - Preheat oven and add breadcrumb topping. - Bake until golden and bubbly. If you want a crispy top, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs on top. Bake for about 15 minutes until the top is golden brown and the mix is bubbling. - Cool slightly and garnish with parsley. After baking, let it cool for a few minutes. This makes it easier to serve. Finally, sprinkle fresh parsley for a pop of color. Enjoy your copycat honey pepper chicken mac and cheese delight! For the complete recipe, you can refer to the Full Recipe. To make a great cheese sauce, start by avoiding lumps when adding milk. Pour the milk slowly and whisk continuously as you go. This helps create a smooth and creamy base. The best cheeses for a rich texture are sharp cheddar and mozzarella. They melt well and blend nicely. You can customize sweetness in your dish by adding honey. Adjust the amount based on your taste. For balance, use freshly cracked black pepper. It adds a nice kick without overpowering the dish. Serving style matters. You can serve the mac and cheese in individual bowls for a cozy feel. For family-style, use a large serving dish. Adding a drizzle of honey on top enhances the appeal. Finish with fresh parsley for a pop of color. This makes the dish inviting and fun. Check out the Full Recipe for more details! {{image_4}} You can change the protein in this dish. Shrimp works great. Just cook them until pink and tender. Sausage is another tasty choice. Slice it up and cook it with the cheese sauce. For a vegetarian option, try tofu. Firm tofu holds up well. Just cube it and sauté until golden. Each protein adds a unique flavor twist. Cheese is key to mac and cheese. You can mix it up here too! Try gouda or pepper jack for a fun taste. Each cheese brings something special. Adding cream cheese makes it super creamy. It melts well and adds richness. Don't be afraid to experiment with flavors! Want some heat? Add a splash of hot sauce. It gives a spicy kick that contrasts well with the honey. You can also try different herbs. Basil or thyme adds freshness. Mix and match spices to find your perfect balance. These small changes can elevate your dish to new heights! To keep your Copycat Honey Pepper Chicken Mac and Cheese fresh, follow these steps: - In the fridge: Allow the dish to cool completely. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label it with the date for easy tracking. - Best practices for freezing: If you want to save it longer, freeze it. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Reheating your mac and cheese is simple. Here are my tips for a smooth process: - Tips for reheating smoothly: Reheat it slowly to keep it creamy. If using the microwave, place the mac and cheese in a microwave-safe bowl. Add a splash of milk to help with moisture. Cover it to keep it from drying out. - Using the oven vs. microwave: The oven is great if you want a crispy topping. Preheat the oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20 minutes until heated through. The microwave is quicker but may not give you the same texture. Choose what fits your time best! This dish lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you see any signs of spoilage, discard it. You can also reheat it easily when you want to enjoy leftovers. Yes, you can make this dish ahead of time. Prepare it fully and then store it in the fridge. Just cover it well. When you're ready to eat, you can bake it or reheat it in the microwave. This will save you time on busy days. If you don’t have elbow macaroni, you can use any small pasta. Penne, shells, or fusilli work great. These shapes hold the cheese sauce well. Feel free to experiment with what you have on hand. Yes, you can make a gluten-free version. Use gluten-free pasta in place of elbow macaroni. Also, swap the all-purpose flour for a gluten-free flour blend. This way, you can enjoy the dish without gluten. Absolutely! Pre-cooked chicken is a great time-saver. Just make sure it’s diced into bite-sized pieces. This helps it mix well with the sauce and pasta. You can use rotisserie chicken or any leftover cooked chicken you have. Feel free to check out the Full Recipe for more details on how to make this dish! This blog post covered a delicious Honey Pepper Chicken Mac and Cheese recipe. We explored the needed ingredients, step-by-step cooking guides, and useful tips for perfecting flavors. I shared variations to suit different tastes and how to store leftovers for later. In my experience, this dish strikes a balance of richness and comfort. I hope you feel inspired to try it out. Enjoy each bite and get creative with your versions!

Copycat Honey Pepper Chicken Mac and Cheese

Indulge in the rich flavors of copycat honey pepper chicken mac and cheese that combines creamy cheesiness with a hint of sweetness and spice. This comforting dish is perfect for family dinners or a cozy night in. With easy instructions and simple ingredients, you'll create a delicious meal that everyone will love. Click through to discover the full recipe and make this tasty dish a favorite at your table!
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Ingredients
  

2 cups elbow macaroni

2 cups cooked chicken breast, diced

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

2 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

1/4 cup honey

1 tablespoon freshly cracked black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

Salt to taste

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Macaroni: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, which typically takes about 7-9 minutes. Once cooked, drain the macaroni in a colander and set it aside.

    Prepare the Cheese Sauce: In the same pot used for the macaroni, melt the butter over medium heat. Once melted and bubbling, add the all-purpose flour, whisking continuously for approximately 1 minute. This mixture, known as a roux, should appear light and golden.

      Add Milk for Creaminess: Gradually pour in the milk, whisking vigorously to avoid any lumps from forming. Continue to cook this mixture for about 4-5 minutes, stirring frequently, until it thickens to a creamy consistency.

        Incorporate the Cheeses: Lower the heat to simmer. Add the shredded sharp cheddar and mozzarella cheeses a handful at a time, stirring until each addition fully melts before adding more. The sauce should become smooth and cheesy.

          Mix in Chicken and Seasonings: Stir in the diced cooked chicken, honey, freshly cracked black pepper, garlic powder, onion powder, and salt. Mix until everything is evenly distributed and the flavors meld together beautifully.

            Combine with Macaroni: Carefully fold the cooked macaroni into the cheese sauce, ensuring that every piece of pasta is generously coated with the luscious sauce.

              Optional Topping for Crunch: Preheat your oven to 350°F (175°C). If you desire a crunchy topping, transfer the mac and cheese mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top. Bake in the preheated oven for about 15 minutes, or until the breadcrumbs are golden brown and the mixture is bubbling.

                Garnish & Serve: Once out of the oven, allow the dish to cool for a few minutes. To finish, sprinkle the freshly chopped parsley over the mac and cheese for a pop of color and freshness before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    Presentation Tips: Serve the mac and cheese in individual bowls for a cozy feel, or in a large serving dish for a family-style meal. Drizzle a little extra honey over the top for a touch of sweetness and garnish with additional parsley for a bright finish.

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