Description
Creamy, cheesy macaroni meets sweet and savory chicken in this irresistible baked casserole. A comfort food classic with a flavorful twist!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon black pepper
½ teaspoon garlic powder
Salt, to taste
For the Mac and Cheese:
12 oz elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ teaspoon paprika
Salt and pepper, to taste
Optional Topping:
½ cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook macaroni according to package directions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Cook chicken with honey, black pepper, garlic powder, and salt for 6–8 minutes until golden and cooked through.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
Slowly whisk in milk and cream, stirring constantly until thickened (about 5 minutes).
Reduce heat and stir in cheddar, mozzarella, paprika, salt, and pepper until smooth and melted.
In the baking dish, mix together cooked macaroni, cheese sauce, and honey pepper chicken.
Combine panko, melted butter, and Parmesan in a small bowl. Sprinkle over the top.
Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
Swap in rotini or shells for a different pasta texture.
Use rotisserie or pre-cooked chicken to save time.
Add broccoli or spinach for a veggie boost.
Top with a drizzle of honey before serving for extra contrast.
Skip the topping for a softer, fully creamy finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Casserole
- Method: Bake
- Cuisine: American
