Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with olive oil, smoked paprika, garlic powder, black pepper, and salt. Set aside.2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, to taste salt
- Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- In the same skillet (no need to wipe it out), add the honey, soy sauce, and Sriracha. Bring to a simmer over medium heat. If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of water in a small bowl until smooth, then stir it into the simmering sauce. Cook for 1-2 minutes, stirring, until the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat. Simmer for another 2 minutes, allowing the flavors to meld. Remove the skillet from the heat and set the honey pepper chicken aside.1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon Sriracha, 1 teaspoon cornstarch, 2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni well and set aside.1 pound elbow macaroni
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until a smooth paste (roux) forms. Gradually whisk in the warmed milk, a little at a time, ensuring it's fully incorporated before adding more. Continue to cook, stirring frequently, until the sauce thickens and comes to a gentle simmer.1/2 cup (1 stick) unsalted butter, 1/2 cup all-purpose flour, 4 cups whole milk
- Reduce the heat to low. Add the salt, pepper, and nutmeg (if using) to the cheese sauce. Gradually add the shredded cheddar cheese and Gruyère cheese, stirring continuously until each addition is fully melted and the sauce is smooth and creamy.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese
- Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.1 pound elbow macaroni, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese
- Spoon half of the creamy macaroni and cheese into a greased 9x13 inch baking dish. Top with the honey pepper chicken, spreading it evenly. Spoon the remaining macaroni and cheese over the chicken, ensuring it’s covered.1 pound elbow macaroni, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese, 2 boneless, skinless chicken breasts (about 1.5 lbs total) chicken breasts
- For an extra layer of deliciousness, you can bake this dish. Preheat your oven to 375°F (190°C). If you are adding toppings like toasted panko breadcrumbs, sprinkle them evenly over the top of the mac and cheese. Bake for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.Panko breadcrumbs, toasted
Notes
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the oven for best results.
