Description
A creamy, cheesy mac and cheese loaded with seasoned honey pepper chicken, crispy bacon, and a hint of sweetness — the ultimate comfort dish with a flavorful twist.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp honey
- 1/2 tsp crushed red pepper flakes
- 6 strips of bacon, cooked and crumbled
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken, garlic powder, salt, and pepper. Cook until browned and cooked through.
3. Drizzle honey over the chicken, sprinkle with crushed red pepper flakes, and stir to coat. Remove from heat and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually whisk in milk and heavy cream. Cook until the sauce thickens, about 5 minutes.
6. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
7. Add the cooked pasta to the cheese sauce and stir to combine.
8. Fold in the honey pepper chicken and half of the crumbled bacon.
9. Transfer to a serving dish and top with remaining bacon. Serve hot.
Notes
Adjust the red pepper flakes to your preferred spice level.
Use rotisserie chicken for a quicker version.
This dish reheats well and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 9g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg