Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Ingredients:

For the Honey Pepper Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil (for cooking)
• Salt and black pepper, to taste
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon crushed red pepper flakes (optional, for added heat)

For the Honey Pepper Sauce:

• 1/3 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper (freshly cracked)
• 1 teaspoon freshly ground black pepper (optional for added heat)
• 1/2 teaspoon red pepper flakes (optional, for more heat)

For the Creamy Macaroni Cheese:

• 8 oz elbow macaroni (or pasta of choice)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon mustard powder (optional, for tang)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Honey Pepper Chicken:

1. Season the Chicken:
   • Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using).
2. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes per side, or until the chicken is golden and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
3. Make the Honey Pepper Sauce:
   • In the same skillet, reduce the heat to medium. In a small bowl, whisk together honey, soy sauce, rice vinegar, Dijon mustard, black pepper, and red pepper flakes.
   • Pour the honey pepper sauce into the skillet and simmer for 2-3 minutes, allowing it to thicken slightly and become syrupy.
4. Coat the Chicken:
   • Return the chicken to the skillet and spoon the sauce over the top, turning the chicken in the sauce to coat evenly. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.

2. Make the Creamy Macaroni Cheese:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente (about 8-9 minutes). Drain the pasta, reserving about 1 cup of pasta water. Set the pasta aside.
2. Make the Cheese Sauce:
   • In a large saucepan, melt the butter over medium heat. Once melted, add the flour and cook for about 1-2 minutes to form a roux (paste).
   • Gradually whisk in the milk and heavy cream, and bring to a simmer. Cook for 3-5 minutes, stirring frequently, until the sauce thickens slightly.
3. Add the Cheese:
   • Reduce the heat to low, then slowly stir in the shredded cheddar and mozzarella cheeses. Keep stirring until the cheese is fully melted and the sauce is smooth. Season with garlic powder, mustard powder (if using), salt, and pepper to taste.
4. Combine Pasta and Sauce:
   • Add the cooked pasta to the cheese sauce, stirring gently to coat. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

3. Serve the Dish:

1. Plate the Chicken:
   • Slice the honey pepper chicken into strips or serve whole, placing it on top or alongside the creamy macaroni cheese.
2. Garnish:
   • Garnish the macaroni cheese with chopped fresh parsley for a pop of color and freshness.