Honey Pepper Chicken Mac (Printable Version)

Cheesy macaroni cozies up to juicy honey-pepper chicken, letting the spicy tingle play off all that creamy goodness.

# What You'll Need:

→ Honey Pepper Chicken

01 - 1/4 teaspoon cayenne pepper, ground
02 - 1/2 teaspoon onion powder
03 - 1/2 teaspoon garlic powder
04 - 1 teaspoon ground black pepper
05 - 1 tablespoon apple cider vinegar
06 - 1/4 cup soy sauce
07 - 1/2 cup honey
08 - 1 tablespoon olive oil
09 - Freshly ground black pepper, add as needed
10 - Salt, add as needed
11 - 2 boneless skinless chicken breasts

→ Creamy Macaroni Cheese

12 - Chopped parsley, for topping
13 - Freshly ground black pepper, to taste
14 - Salt, to taste
15 - 1 cup shredded mozzarella
16 - 2 cups shredded sharp cheddar cheese
17 - 2 cups whole milk
18 - 2 tablespoons all-purpose flour
19 - 2 tablespoons butter
20 - 8 ounces macaroni noodles

# Step-by-Step Guide:

01 - Spoon some creamy mac and cheese on your plate first, then lay slices of honey pepper chicken on top and toss a bit of parsley over everything. Eat it right away while it's hot.
02 - Gently mix the drained macaroni right into the cheese sauce, stirring until all those noodles are coated in creamy goodness.
03 - Put a pan over medium heat and melt the butter. Toss in the flour and keep stirring for a minute to make a paste. Start pouring in the milk little by little, whisking so it doesn't get clumpy. When it thickens up, take it off the burner. Add the cheddar and mozzarella, stirring until smooth and melty. Taste and add a shake of salt and pepper if you want.
04 - Fill a big pot with salted water and get it boiling. Throw in your macaroni and cook just until it's got a little bite left. Drain and put it aside for a bit.
05 - Once the chicken's cooked, cut it into strips. Drop the pieces back in with the honey pepper sauce. Keep tossing them so every strip gets saucy.
06 - Using the same pan, pour in your honey, soy sauce, apple cider vinegar, black pepper, garlic and onion powders, plus cayenne. Give it a good stir and let it bubble for a couple minutes until it's got a slightly thicker feel.
07 - Sprinkle salt and fresh black pepper on both sides of your chicken first. Get some olive oil going in your skillet over medium heat. Toss in the chicken and cook until both sides are browned up and it's cooked through—usually 6 or 7 minutes each side. Take it out and let it rest for a bit.

# Additional Notes:

01 - Upgrade this meal by picking nice fresh chicken and some special cheeses you love.
02 - If you want bolder flavor, let your chicken hang out in the honey pepper mix in the fridge for a day before you cook.
03 - Feel free to swap in blue cheese or even smoked gouda to play up the flavor.
04 - Like it spicy? Add extra cayenne or toss in your favorite hot sauce.
05 - To skip gluten, grab gluten-free noodles and make sure your soy sauce works for your needs.
06 - It's best hot, but tastes awesome with a crisp cucumber salad on the side.
07 - Got leftovers? Heat them up with a splash of milk so they stay creamy—use the microwave or oven if you've got time.

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