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Spicy Honey Chicken Mac: 55-Min Winner

Spicy Honey Chicken Mac
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A delicious fusion of creamy, cheesy macaroni and cheese with tender, crispy chicken coated in a sticky, sweet, and spicy honey sauce.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 4 cups shredded cheddar cheese (sharp or medium)
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded Monterey Jack cheese
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (or more to taste)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Chopped green onions (for garnish)
  • Sesame seeds (for garnish)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
  2. In the same pot (wiped clean), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
  3. Gradually whisk in the milk, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Continue whisking until the sauce is smooth and begins to thicken slightly.
  4. Stir in the salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
  5. Reduce the heat to low. Gradually add the shredded cheddar, Gruyere, and Monterey Jack cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk. If it’s too thin, continue cooking over low heat, stirring constantly, until it thickens to your desired consistency.
  6. Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
  7. In a large bowl, combine the cubed chicken with cornstarch, garlic powder, onion powder, cayenne pepper, paprika, salt, and pepper. Toss to coat the chicken evenly.
  8. Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 5-7 minutes, or until the chicken is cooked through and golden brown on all sides. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  9. While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger.
  10. Once the chicken is cooked, pour the spicy honey sauce over the chicken in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the chicken evenly.
  11. Gently fold the spicy honey chicken into the mac and cheese. Be careful not to overmix.
  12. Serve immediately, garnished with chopped green onions, sesame seeds, and red pepper flakes (if desired).

Notes

  • Cheese Variations: Experiment with different cheeses like Fontina, Gouda, or Parmesan.
  • Spice Level: Adjust the amount of sriracha and cayenne pepper to your liking.
  • Vegetable Additions: Add broccoli florets, peas, or roasted red peppers.
  • Baking Option: Bake in a greased baking dish at 350°F (175°C) for 20-25 minutes, topped with breadcrumbs (optional).
  • Make Ahead: Prepare mac and cheese and chicken separately, then combine when ready to serve.
  • Gluten-Free Option: Use gluten-free elbow macaroni and gluten-free soy sauce.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Nutrition

Find it online: https://quizsavor.com/spicyhoney-chicken-mac/

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