Name: Sweet and Spicy 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.

Description

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a flavorful dish combining tender chicken glazed in a sweet and spicy sauce with rich, 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.

For the Macaroni Cheese:

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

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.
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).
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.
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.
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.
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.
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.