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When it comes to comfort food, few dishes evoke feelings of nostalgia and warmth like mac and cheese. This classic comfort food has a magical ability to transport us back to our childhood, reminding us of family gatherings, cozy nights in, and simple pleasures. It’s a dish that transcends age and culture, offering a deliciously creamy and cheesy experience that warms the heart and soul. In our modern culinary landscape, we are constantly seeking ways to elevate and reinvent beloved classics. Enter the Creamy Honey Pepper Chicken Mac and Cheese Delight — a delightful fusion of flavors that takes the traditional mac and cheese to a whole new level.

Creamy Honey Pepper Chicken Mac and Cheese Delight

Indulge in the ultimate comfort food with this Creamy Honey Pepper Chicken Mac and Cheese Delight! This delightful dish combines tender elbow macaroni, shredded chicken, and a luscious cheese sauce infused with honey and a kick of black pepper. Topped with crispy panko breadcrumbs, it's the perfect mix of creamy and crunchy. Easy to make and ready in an hour, this recipe is sure to become a family favorite. Garnish with fresh parsley for a pop of color. Enjoy!
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Ingredients
  

2 cups elbow macaroni

2 cups cooked, shredded chicken breast

2 tablespoons unsalted butter

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons honey

1 teaspoon freshly cracked black pepper (adjust to taste)

1 teaspoon smoked paprika

1 teaspoon salt (to taste)

3 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup grated parmesan cheese

1 tablespoon Dijon mustard

1/2 cup panko breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, smoked paprika, and freshly cracked black pepper, and cook for an additional 1-2 minutes until fragrant.

      Create the Sauce: Stir in the honey and Dijon mustard. Pour in the whole milk and bring the mixture to a gentle simmer. Gradually whisk in the shredded cheddar and parmesan cheese, stirring continuously until the cheeses are melted and the sauce is creamy.

        Combine Chicken and Pasta: Add the shredded chicken and cooked macaroni into the cheese sauce. Mix well to ensure the pasta is evenly coated.

          Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the creamy mac and cheese mixture into a greased 9x13 inch baking dish.

            Add Topping: In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Mix to combine. Sprinkle the breadcrumb mixture evenly over the mac and cheese to create a crunchy topping.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.

                Garnish and Serve: Once out of the oven, let it cool for a few minutes. Garnish with freshly chopped parsley before serving for a touch of color.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8