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- 2 boneless, skinless chicken breasts - 1/4 cup sweet honey - 2 tablespoons zesty sriracha sauce - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste To make this chicken, start with fresh chicken breasts. The marinade is key for flavor. Honey adds sweetness. Sriracha gives it a nice kick. Soy sauce adds saltiness. Garlic powder and smoked paprika bring depth. Season with salt and pepper for extra taste. - 2 cups elbow macaroni - 2 cups sharp cheddar cheese, shredded - 1 cup whole milk - 2 tablespoons unsalted butter - 1/4 teaspoon cayenne pepper (optional) For the mac and cheese, use elbow macaroni for the best texture. Sharp cheddar cheese melts well and has a great flavor. Whole milk gives it creaminess. Butter enhances richness. If you love heat, add cayenne pepper for a spicy twist. - Fresh parsley, finely chopped - Tips for additional garnishes: extra honey drizzle Garnishing is important for presentation. Fresh parsley adds color and freshness. A drizzle of honey on top makes it look fancy. You can get creative with garnishes. Try adding crushed red pepper flakes for spice or extra cheese for richness. {{ingredient_image_2}} To start, gather your marinade ingredients. You need honey, sriracha, soy sauce, garlic powder, smoked paprika, salt, and pepper. In a medium bowl, mix them well. Make sure to whisk until they blend nicely. Once the marinade is ready, add the chicken breasts. Coat them fully in the mix. Cover the bowl and place it in the fridge. For best flavor, marinate for at least 30 minutes or even overnight. Next, grab a large pot. Fill it with water and add a pinch of salt. Bring the water to a rapid boil. Once boiling, add your elbow macaroni. Cook it according to the package instructions until it is al dente, meaning it should be firm to the bite. When done, drain the pasta using a colander and set it aside for later. Now, it’s time for the cheese sauce! Use the same pot you cooked the macaroni in. Melt the butter over medium heat. Slowly add the milk, stirring it gently. Heat until it simmers, but don’t let it boil. Gradually whisk in the shredded cheddar cheese. Keep stirring until the cheese melts and the sauce becomes creamy. If you like a kick, mix in the cayenne pepper now. For the chicken, heat a grill pan or skillet over medium-high heat. Take the marinated chicken from the fridge. Let any extra marinade drip off. Cook the chicken for about 6-7 minutes on each side. Check that the internal temperature reaches 165°F (75°C) for juicy chicken. In the last minute, brush on some reserved marinade. This adds a lovely glaze. Now it’s time to bring it all together! Pour the drained macaroni into the cheese sauce. Stir well, making sure each piece of pasta is covered in the creamy goodness. Remove it from heat. Slice the cooked chicken into strips. Serve the chicken on top of the macaroni. For a beautiful finish, sprinkle with chopped parsley. You can also drizzle extra honey over the chicken for sweetness. To make your chicken taste great, marinate it right. Combine honey, sriracha, soy sauce, garlic powder, smoked paprika, salt, and pepper. Mix these well in a bowl. - Best practices for marinating chicken: Use a shallow dish so the marinade covers the chicken fully. Marinate for at least 30 minutes, but letting it sit overnight gives the best flavor. - Alternative marinade options for flavor variety: You can try mustard instead of soy sauce or add lime juice for a tangy twist. Want to mix things up? There are fun ways to change your mac and cheese. - Suggestions for cheese substitutions: Instead of sharp cheddar, use pepper jack for heat or mozzarella for a creamy texture. - Adding veggies or proteins for a unique twist: Toss in steamed broccoli or cooked bacon for extra flavor. You can also add cooked chicken or shrimp for more protein. Cooking chicken can be tricky, but I have some tips to help you succeed. - How to avoid dry chicken and ensure juiciness: Use a meat thermometer to check for 165°F (75°C). This keeps the chicken juicy. Let it rest for a minute after cooking. - Glazing techniques for enhanced flavor and appearance: Brush the reserved marinade on the chicken in the last minute of cooking. This gives a nice glaze and more flavor. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate overnight for a more intense flavor profile. The longer the chicken sits in the marinade, the more it absorbs those delicious spicy and sweet notes. Perfectly Al Dente Pasta: To achieve the perfect mac and cheese, cook the elbow macaroni just until al dente. This prevents the pasta from becoming mushy when mixed with the cheese sauce. Customize Your Heat: Adjust the amount of sriracha and cayenne pepper according to your heat preference. Start with less if you’re unsure and add more for that extra kick! Garnish for a Fresh Touch: Always finish your dish with a sprinkle of fresh herbs like parsley or chives. It not only adds color but also enhances flavor with a fresh, earthy note. {{image_4}} You can switch out chicken for shrimp or tofu. If using shrimp, cook it for just 3-4 minutes. Shrimp cooks fast, so watch it closely. For tofu, press it first to remove extra water. Cut it into cubes and sauté for about 5-7 minutes. This lets it soak up flavor. Adjust the marinade time to 15-30 minutes for tofu to get the best taste. You can use different pasta shapes like shells or penne. Each shape holds cheese sauce differently. For a baked version, mix mac and cheese with breadcrumbs on top. Bake at 350°F (175°C) for 20 minutes until golden. You can also add spices like garlic powder or paprika to the cheese sauce. Try mixing in some cooked spinach or jalapeños for fun flavors. To make this dish gluten-free, use gluten-free pasta. You can swap regular flour with a gluten-free blend in your cheese sauce. For a dairy-free version, choose nut milk and dairy-free cheese. Always check labels to ensure they meet your needs. You can also replace butter with olive oil in the cheese sauce. These swaps keep the dish tasty while fitting different diets. To keep your Spicy Honey Chicken and mac and cheese fresh, start by cooling them down. Place leftovers in shallow containers to speed up the cooling time. Cover the containers with tight-fitting lids. Store them in the fridge if you plan to eat them within three to four days. If you want to keep them longer, freeze them. To freeze, let the food cool completely first. Then, place it in freezer-safe containers. For extra protection, wrap the containers in plastic wrap. This helps prevent freezer burn. When reheating, warm the chicken and mac and cheese slowly in the oven or microwave. Add a splash of milk to the mac and cheese to keep it creamy. Heat them until hot but not overcooked, as this keeps the texture nice. Use airtight containers to store your Spicy Honey Chicken and mac and cheese. Glass containers are great because they don’t stain or retain odors. Plastic containers work too, but make sure they are BPA-free. For long-term storage, vacuum sealing is a smart choice. It removes air and keeps food fresh. Place the chicken and mac and cheese in vacuum seal bags. Seal them tightly and label them with the date. This way, you can easily track how long they have been stored. In the fridge, your Spicy Honey Chicken and mac and cheese will last about three to four days. If you freeze them, they can last up to three months. Watch for signs of spoilage. If you see mold, a strange smell, or a slimy texture, throw it away. It is better to be safe than sorry when it comes to food safety. Yes, you can prepare Spicy Honey Chicken ahead of time. Marinate the chicken the night before. This makes it juicy and flavorful. For meal prep, store the marinated chicken in the fridge. You can cook it later. For reheating, grill or pan-sear the chicken again. This keeps it moist. If you have leftovers, store them in an airtight container in the fridge for up to three days. You can serve a fresh salad or steamed veggies. A simple green salad with a light vinaigrette works well. Roasted broccoli or green beans also add color and nutrition. For something heartier, consider garlic bread. It balances the richness of the mac and cheese. To adjust the spice level, modify the sriracha. Use less for a milder flavor. You can also skip the cayenne pepper. If you want more heat, add extra sriracha or cayenne. Another option is to use hot sauce in the cheese sauce. Taste as you go to find your perfect balance. To ensure creamy macaroni, focus on the cheese sauce. Start with warm milk and melt the butter first. Add cheese in small amounts, stirring well between each addition. This prevents clumping. If the sauce is too thick, add a bit more milk. For extra creaminess, use a mix of cheeses. A blend of sharp cheddar and mozzarella works great. Making Spicy Honey Chicken and Mac and Cheese is fun and rewarding. We covered key ingredients, from chicken and spices to pasta and cheese. You learned cooking techniques that ensure juicy chicken and creamy cheese sauce. Remember to use fresh garnish for a nice touch. With various options for dietary needs, you can customize your dish. Store leftovers properly to enjoy another day. Cooking is about experimenting and enjoying your food. Now, get in the kitchen and have fun creating your masterpiece!

Spicy Honey Chicken with Mac and Cheese

A delicious combination of spicy marinated chicken served over creamy mac and cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2
Calories 700 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 0.25 cup sweet honey
  • 2 tablespoons zesty sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 2 cups elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 0.25 teaspoon cayenne pepper (optional)
  • for garnishing fresh parsley, finely chopped

Instructions
 

  • In a medium-sized bowl, combine honey, sriracha, soy sauce, garlic powder, smoked paprika, salt, and pepper. Whisk together until well blended. Immerse the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for a minimum of 30 minutes, or for best results, up to overnight.
  • In a large pot, bring salted water to a rapid boil. Add the elbow macaroni and cook according to the package instructions until they are al dente. Once done, drain the pasta in a colander and set aside.
  • In the same pot used for the macaroni, melt the butter over medium heat. Add the milk and heat it until it just starts to simmer gently. Gradually whisk in the shredded cheddar cheese, stirring consistently until the cheese is fully melted and the sauce is creamy. For an added kick, mix in cayenne pepper at this stage.
  • Pour the drained macaroni into the creamy cheese sauce, stirring to ensure each elbow pasta is thoroughly coated with the rich sauce. Remove from heat and set aside.
  • Preheat a grill pan or skillet over medium-high heat. Take the marinated chicken from the refrigerator, allowing excess marinade to drip off. Cook the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring a juicy finish.
  • In the final minute of cooking, generously brush the reserved marinade over the chicken. Allow it to caramelize slightly, enhancing the chicken's flavor and texture.
  • Once cooked, remove the chicken from the heat and let it rest for a minute. Slice the chicken into strips and serve it atop a generous portion of mac and cheese. Garnish the dish with finely chopped fresh parsley.

Notes

For an enticing finish, drizzle a hint of extra honey over the chicken.
Keyword chicken, honey, mac and cheese, spicy