Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1/4 cup honey
- 1 tablespoon black pepper
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: In a large skillet, melt butter over medium heat. Add chicken and cook until browned and cooked through.
- Step 3: Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 4: Reduce heat to low and stir in cheddar cheese, honey, and black pepper until cheese is melted and sauce is smooth.
- Step 5: Add cooked macaroni and chicken to the cheese sauce. Stir to combine.
- Step 6: Serve immediately and enjoy.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days to keep it fresh.
- For best results, reheat gently on the stovetop with a splash of milk to restore creaminess.
- Garnish with a sprinkle of fresh parsley and a drizzle of extra honey for an elevated presentation.
- Don't overcook the chicken; slightly undercooked is better as it will continue to cook in the cheese sauce, staying tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American