Honey Pepper Chicken Mac and Cheese
Honey Pepper Chicken Mac and Cheese is a tasty blend of creamy mac and cheese, combined with crispy, sweet, and mildly spicy chicken. This dish is comforting and sure to delight your taste buds!
Equipment
- Large Pot
- Air Fryer
- Small saucepan
- Separate saucepan
- Mixing Bowl
Ingredients
Ingredients
- 200 g Elbow macaroni about 2 cups
- 450 g Boneless skinless chicken breasts
- 3 cups Milk
- 500 g Shredded cheddar cheese about 2 cups
- 4 tablespoons Butter
- 30 g All-purpose flour about ¼ cup
- 125 g Honey about ½ cup
- 30 g Soy sauce about 1 tablespoon
- 30 g Pepper about 2 tablespoons
- to taste Salt
- to taste Pepper
Instructions
- Begin by boiling a large pot of salted water. Toss in the elbow macaroni and cook for about 7-8 minutes until tender. Drain and set aside.
- Season the chicken breasts with salt and pepper. Preheat your air fryer to 200°C. Cook the chicken for 10-12 minutes until it reaches an internal temperature of 75°C. Let it rest before slicing into bite-sized pieces.
- In a small saucepan over medium heat, mix the honey, pepper, and soy sauce. Stir and simmer for 2-3 minutes until it thickens slightly.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, then gradually add the milk, stirring until thick. Mix in the shredded cheese until melted and creamy.
- In a large mixing bowl, combine the pasta and cheese sauce, then fold in the sliced chicken. Drizzle with the honey pepper sauce and mix until well-coated.
- Serve hot, topped with extra pepper for a kick!
Notes
Tip: For extra crunch, consider breading the chicken with breadcrumbs before air frying.