Description
A recipe for rich, cheesy macaroni and cheese mixed with shredded chicken, seasoned with honey and black pepper.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup cooked, shredded chicken breast
- 2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper (for topping)
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the salt, 1/2 teaspoon black pepper, and nutmeg.
- Add the cheddar cheese and Gruyere cheese, stirring until the cheese melts completely and the sauce is smooth.
- Fold in the cooked, shredded chicken and the honey.
- Add the drained macaroni to the cheese sauce and stir until everything is well combined.
- Transfer the mixture to a baking dish if desired, or serve immediately.
- Sprinkle the remaining 1/2 teaspoon of black pepper over the top before serving.
Notes
- For a baked version, top with breadcrumbs before baking at 375°F (190°C) for 15 minutes until bubbly.
- You can substitute the Gruyere cheese with Monterey Jack for a milder flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 750
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 32
- Cholesterol: 110
Keywords: mac and cheese, chicken, honey pepper, creamy, baked pasta, comfort food