Description
A comforting and flavorful dish combining creamy, cheesy macaroni with tender chicken coated in a sweet and savory honey garlic glaze. This easy recipe is perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound elbow macaroni
- 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
- 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
- 1/4 cup chopped green onions, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour until smooth to create a roux.
- Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
- Remove from heat and stir in salt, pepper, nutmeg, cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
- Gently fold in the cooked macaroni.
- In a medium bowl, whisk together honey, soy sauce, rice vinegar, and minced garlic.
- In a separate small bowl, whisk together cornstarch and water until smooth to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides and cooked through, about 6-8 minutes.
- Pour the honey garlic mixture over the chicken and cook for 2-3 minutes, or until the sauce begins to thicken slightly.
- Stir in the cornstarch slurry and cook for another minute, or until the sauce has thickened to your desired consistency.
- Pour the macaroni and cheese into a greased 9×13 inch baking dish.
- Top the macaroni and cheese with the honey garlic chicken.
- Bake for 20-25 minutes, or until the macaroni and cheese is bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with chopped green onions, if desired.
Notes
- For a spicier chicken, add a pinch of red pepper flakes to the honey garlic sauce.
- Experiment with different cheeses like Gruyere or Fontina.
- Add roasted broccoli or cauliflower to the casserole for extra vegetables.
- The macaroni and cheese and honey garlic chicken can be prepared separately ahead of time and assembled just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 750-850
- Sugar: 15-20g
- Sodium: 1000-1200mg
- Fat: 40-50g
- Saturated Fat: 20-25g
- Unsaturated Fat: 20-25g
- Trans Fat: <1g
- Carbohydrates: 60-70g
- Fiber: 3-5g
- Protein: 40-50g
- Cholesterol: 150-180mg