4 Cheese Mac with Honey Pepper Chicken Recipe

Imagine the ultimate comfort food, where creamy, cheesy mac and cheese meets the sweet and spicy allure of honey pepper chicken. This 4 Cheese Mac with Honey Pepper Chicken recipe is the perfect blend of indulgence and gourmet flavors. It’s a surefire way to impress your family and friends at any gathering.

Step-by-Step Marinating Process

1. In a bowl, mix the honey, cracked black pepper, and soy sauce.
2. Place the chicken breasts in the marinade, ensuring they are well coated.
3. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.

Cooking the Chicken

Techniques for Juicy Chicken

1. Heat the olive oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade and season with a pinch of salt.
3. Cook the chicken for about 5-7 minutes on each side until fully cooked and caramelized.

Ensuring Perfect Caramelization

To achieve a nice caramelized crust, avoid overcrowding the skillet and let the chicken sear undisturbed for the first few minutes.

Making the 4 Cheese Sauce

Ingredients for the Cheese Sauce

• 3 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika

Step-by-Step Preparation

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden.
3. Gradually add the milk, whisking constantly to avoid lumps.
4. Bring the mixture to a simmer, then reduce the heat and add the cheeses, garlic powder, onion powder, and paprika.
5. Stir until the cheese is fully melted and the sauce is smooth.

Cooking the Pasta

Best Methods for Cooking Pasta

1. Bring a large pot of salted water to a boil.
2. Add the elbow macaroni and cook according to the package instructions until al dente.
3. Drain the pasta and set aside.

Tips for Perfect Texture

To keep the pasta from becoming too soft, be sure to cook it just until al dente and rinse it with cold water after draining.

Combining the Ingredients

Mixing the Chicken, Sauce, and Pasta

1. Slice the cooked chicken into bite-sized pieces.
2. In a large mixing bowl, combine the cooked pasta, cheese sauce, and chicken.
3. Stir well to ensure everything is evenly coated with the creamy sauce.

Ensuring Even Coating

Make sure every piece of pasta and chicken is well-covered with the cheese sauce for the best flavor.

Baking the Dish

Preparing for the Oven

1. Preheat your oven to 350°F (175°C).
2. Transfer the mac and cheese mixture to a greased baking dish.
3. Top with an additional sprinkle of cheddar cheese if desired.

Achieving a Crispy Top Layer

Bake for about 20-25 minutes until the top is golden and bubbly. For an extra crispy top, you can broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Serving Suggestions

Presentation Tips

Serve hot, garnished with fresh parsley for a touch of color and freshness. This dish looks great in a rustic baking dish right out of the oven.

Pairing with Side Dishes

Pair this rich dish with a light side salad or steamed vegetables to balance out the flavors. A crisp, cold glass of white wine or iced tea makes an excellent accompaniment.

Nutritional Information

Calories per Serving

Approximately 600 calories per serving.

Macronutrient Breakdown

• Protein: 40g
• Carbohydrates: 50g
• Fat: 30g

Tips and Tricks

How to Customize the Recipe

Feel free to add your favorite vegetables, such as broccoli or bell peppers, to the mix. You can also switch the chicken for shrimp or tofu for a different protein option.

Making It Ahead of Time

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the creamy texture.

Common Mistakes to Avoid

Overcooking the Chicken

Overcooking the chicken can make it dry. Keep an eye on the cooking time and use a meat thermometer to ensure it reaches 165°F internally.

Incorrect Sauce Consistency

If your sauce is too thick, add a splash of milk. If it’s too thin, let it simmer a bit longer to reduce.

Frequently Asked Questions

Substituting Ingredients

Q: Can I use a different type of cheese?
A: Yes, you can substitute with any cheese that melts well, like Gouda or Swiss.

Storage and Reheating Tips

Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

Our 4 Cheese Mac with Honey Pepper Chicken is a delightful twist on a classic comfort food. The combination of sweet honey, spicy pepper, and creamy cheese makes for a mouth-watering dish that’s sure to please any crowd. Give it a try and enjoy a new favorite in your recipe collection!

FAQs

1. Can I make this dish spicier? Yes, you can add more black pepper or a pinch of cayenne pepper for extra heat.
2. Is there a gluten-free option? Use gluten-free pasta and a gluten-free flour blend for the roux.
3. Can I use a different protein? Absolutely, shrimp, tofu, or even beef can be great substitutes.
4. What can I use instead of honey? Maple syrup or agave nectar can be used as alternatives to honey.
5. How can I make the sauce richer? Add a bit of cream cheese to the sauce for extra richness

Yield: 4

4 Cheese Mac with Honey Pepper Chicken Recipe

Print

Imagine the ultimate comfort food, where creamy, cheesy mac and cheese meets the sweet and spicy allure of honey pepper chicken. This 4 Cheese Mac with Honey Pepper Chicken recipe is the perfect blend of indulgence and gourmet flavors. It’s a surefire way to impress your family and friends at any gathering.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

• 6 slices thick-cut bacon
• SEASONED FLOUR:
• 2 cups all purpose flour
• 3 Tbsp paprika
• 1 1/2 Tbsp kosher salt
• 1 1/2 Tbsp dry mustard
• 1 1/2 Tbsp garlic powder
• 1 1/2 Tbsp onion powder
• 1 Tbsp seasoned salt
• 3/4 Tbsp black pepper
• 1/2 Tbsp celery seed
• 1/2 tsp dried ginger
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• FRIED CHICKEN:
• 1 lb chicken tenders trimmed of any excess fat
• 2 cups buttermilk
• HONEY PEPPER SAUCE:
• 3/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 3 Tbsp soy sauce
• Juice of 1 lemon
• 4 Tbsp apple cider vinegar
• 1 tsp black pepper
• 1/4 tsp cayenne pepper or less, to taste
• 4 CHEESE SAUCE AND PASTA:
• 1/2 stick butter (4 Tbsp)
• 3 cloves garlic minced
• 1 Anaheim pepper diced (can substitute with jalapeno or poblano)
• 3 Tbsp all purpose flour
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded Mozzarella cheese
• 1/2 cup shredded Romano cheese
• 1/2 cup shredded Asiago cheese
• 1/4 tsp dried basil
• Black pepper to taste
• Fresh parsley for garnish
• 1 box dried cavatappi pasta (or other short cut pasta) (1 lb)

Instructions

• BACON:

• Cook bacon in your preferred method, and set aside to cool.

• SEASONED FLOUR:

  Add all ingredients to a large resealable plastic bag and shake to combine.

• HONEY PEPPER SAUCE:

• Add all ingredients to a saucepan and bring to a boil. Reduce heat to LOW and simmer for 20 minutes, or until thickened slightly. Set aside to cool a bit.

• FRIED CHICKEN:

• Place chicken tenders in a large bowl and pour buttermilk into bowl. Turn chicken to coat each piece in buttermilk.

• Let marinate while you prepare other things.

• Add oil to large heavy bottomed pot and heat to 350 degrees F.

• Shake excess buttermilk from chicken tender, then drop into the bag with the seasoned flour.

• Shake gently to coat in flour. Repeat with remaining chicken tenders.

• Add tenders, 2-3 at a time, to the hot oil and fry for several minutes per side, until dark golden brown and cooked through.

• Remove from the oil and place on a wire cooling rack (with paper towels laying underneath to catch the excess grease). Repeat with remaining chicken.

• 4 CHEESE SAUCE AND PASTA:

• While chicken is frying, bring a large pot of salted water to a boil.

• Add pasta and cook until al dente (according to package directions).

• Drain pasta and drizzle with a bit of olive oil.

• While pasta water is coming up to a boil, add butter to a saucepan and melt over MED-LOW heat.

• Add garlic and diced pepper to the pan and saute for 2 minutes, until softened.

• Add in flour and whisk to combine. Mixture will resemble very wet sand.

• Pour in heavy cream while whisking, and whisk often for 5 minutes, or until thickened.

• Sauce should coat the back of a spoon.

• Add in cheeses, one at a time, and stir to melt.

• Season with pepper and basil and stir to combine.

• Toss cooked pasta with cheese sauce and add to serving bowl.

• Toss fried chicken tenders with some of the honey pepper sauce, and place several chicken tenders on top of the mac and cheese.

• Sprinkle with crumbled bacon, minced fresh parsley, and an optional drizzle of the honey pepper sauce.

• Enjoy!