Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients
- —Chicken Breast: 4 boneless (skinless chicken breasts (about 1.5-2 pounds) - provides a lean source of protein, ensuring a tender bite when cooked correctly.)
- —Honey: ½ cup - the star ingredient that lends sweetness and moisture (balancing the spiciness of the pepper.)
- —Black Pepper: 2 teaspoons - adds a gentle kick and aromatic flavor that complements the sweetness of honey.
- —Garlic: 3 cloves (minced - infuses the dish with a savory depth, enhancing the overall taste experience.)
- —Soy Sauce: ¼ cup - brings umami flavor (integrating seamlessly with honey for a rich glaze.)
- —Lemon Juice: 2 tablespoons - brightens the flavors (adding a refreshing note that contrasts with the other ingredients.)
- —Butter: 2 tablespoons - for cooking the chicken and adding richness to the sauce.
- —Elbow Macaroni: 2 cups - serves as the base of the dish (providing a satisfying and sturdy texture.)
- —Cheddar Cheese: 2 cups (shredded - delivers a sharp, tangy flavor that is indispensable in macaroni cheese.)
- —Milk: 2 cups - creates the creamy sauce necessary for a luscious macaroni cheese.
- —Flour: ¼ cup - helps thicken the cheese sauce (giving it that classic creamy texture.)
- —Mustard Powder: 1 teaspoon - adds a subtle piquancy and enhances the cheese's flavor.
- —Salt: to taste - essential for seasoning and balancing the overall flavors.
Instructions
- 1
Marinate the Chicken: In a medium bowl, mix ½ cup of honey, ¼ cup of soy sauce, 2 tablespoons of lemon juice, minced garlic, and 2 teaspoons of black pepper. Add the 4 chicken breasts to the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- 2
Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Remove the chicken from the marinade, letting the excess drip off, and place them in the skillet. Cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 3
Prepare the Sauce: Once the chicken is cooked, pour the remaining marinade into the skillet. Allow it to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat and let the chicken rest.
- 4
Cook the Macaroni: While the chicken is resting, bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 5
Make the Cheese Sauce: In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook for 1-2 minutes, then gradually whisk in 2 cups of milk. Continue whisking until the mixture thickens, about 5-7 minutes.
- 6
Add the Cheese: Stir in 2 cups of shredded cheddar cheese and 1 teaspoon of mustard powder, mixing until the cheese is fully melted and the sauce is smooth. Season with salt to taste.
- 7
Combine: Fold the cooked macaroni into the cheese sauce until fully coated and creamy. Serve alongside the Honey Pepper Chicken, drizzling any extra sauce over the chicken for added flavor.