Honey Pepper Chicken Mac (Print Version)
Sticky sweet and spicy chicken goes with cheesy macaroni for a cozy, colorful plate folks love to eat.
# Ingredients:
→ Chicken
01 -
Pinch of salt, to your liking
02 -
1 teaspoon cracked black pepper
03 -
4 chicken breasts, boneless and skin removed
→ Honey Pepper Glaze
04 -
60 grams unsalted butter
05 -
3 garlic cloves, finely chopped
06 -
120 millilitres honey, pure
→ Mac and Cheese
07 -
Salt to taste
08 -
200 grams sharp cheddar, shredded
09 -
480 millilitres whole milk
10 -
20 grams plain flour
11 -
2 tablespoons unsalted butter
12 -
200 grams elbow macaroni
# Steps:
01 -
Dry the chicken breasts with some paper towel, season both sides with a dash of salt and pepper, then preheat your oven to 200°C.
02 -
Toss your butter into a little saucepan on medium heat to melt it down. Drop in garlic, let it sizzle till you smell it, then pour in honey and keep stirring till it's nice and smooth.
03 -
Set your chicken in a baking dish. Spoon half the glaze on top. Slide it into the oven for about 25 to 30 minutes till the thickest part hits 75°C.
04 -
When the chicken's cooking, fill up a big pot with water, salt it, bring to a boil, then cook your elbows till just a bit firm—about 7 or 8 minutes. Drain and put aside.
05 -
Melt 2 tablespoons butter in a new saucepan over medium. Add that flour, stir till it clumps together, let it bubble for a minute. Pour milk in slowly, whisking as you go till the sauce gets thick. Toss in cheese. Keep mixing till it melts. You can sprinkle in some salt if you think it needs more.
06 -
Mix the drained pasta with your cheese sauce till every piece is covered. Serve the chicken with that extra glaze on top and scoop up big helpings of cheesy mac.
# Notes:
01 -
Let your chicken hang out for a few minutes after baking—it's juicier that way when you slice it.