Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/4 cup honey
Instructions
- Step 1: Cook the macaroni according to package directions. Drain and set aside.
- Step 2: While the macaroni is cooking, season the chicken with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until cooked through. Set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
- Step 4: Reduce heat to low and stir in the salt, pepper, cheddar cheese, and honey. Stir until the cheese is melted and the sauce is smooth.
- Step 5: Add the cooked macaroni and chicken to the cheese sauce. Stir to combine and heat through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to the mac and cheese before microwaving to restore its creamy texture.
- Garnish with a sprinkle of freshly cracked black pepper and a drizzle of honey for an extra touch of flavor.
- To prevent a gummy sauce, ensure the flour is fully incorporated into the butter before adding the milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American