Description
Honey Garlic Chicken Mac and Cheese is a delightful comfort food recipe combining creamy, cheesy macaroni with tender chicken morsels glazed in a flavorful honey garlic sauce. This baked casserole offers a perfect blend of savory and sweet, ideal for family dinners or gatherings.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
Honey Garlic Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
Garnish
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
- Cook Macaroni: Boil the elbow macaroni following the package directions until al dente. Drain thoroughly and set aside.
- Make Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour until it forms a smooth paste, which is your roux base.
- Add Milk: Gradually whisk in the milk to the roux, making sure no lumps form. Bring the mixture to a simmer while stirring constantly, then reduce the heat to low and let it simmer for 5 to 7 minutes until thickened.
- Add Cheese and Seasonings: Remove from heat and stir in salt, black pepper, nutmeg, and all the cheeses — cheddar, Monterey Jack, and Parmesan — until fully melted and smooth.
- Combine Pasta and Cheese Sauce: Gently fold the cooked macaroni into the cheese sauce, mixing until well combined.
- Prepare Honey Garlic Sauce: In a medium bowl, whisk together honey, soy sauce, rice vinegar, and minced garlic to create the sauce for the chicken.
- Make Cornstarch Slurry: In a small bowl, combine cornstarch and water, whisking until smooth to help thicken the sauce later.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add cubed chicken and cook for 6 to 8 minutes until browned and cooked through.
- Add Honey Garlic Sauce to Chicken: Pour the honey garlic mixture over the cooked chicken and cook for 2 to 3 minutes, allowing the flavors to meld.
- Thicken Sauce: Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the chicken nicely.
- Assemble in Baking Dish: Transfer the macaroni and cheese into a greased 9×13 inch baking dish, spreading evenly.
- Add Chicken on Top: Layer the honey garlic chicken over the macaroni and cheese.
- Bake: Bake for 20 to 25 minutes in the preheated oven until the dish is bubbly and the top is golden brown.
- Rest: Remove from oven and let the casserole rest for 5 to 10 minutes to set before serving.
- Garnish and Serve: Sprinkle chopped green onions on top if desired for a fresh, mild onion flavor and serve warm.
Notes
- For extra crispiness, broil the casserole for 2-3 minutes after baking to brown the top further.
- Substitute chicken thighs for a juicier meat option.
- Use whole milk or 2% milk for a creamier cheese sauce.
- Make sure to cook the pasta just until al dente to avoid mushiness after baking.
- Adjust honey amount for a sweeter or milder sauce according to preference.
