Creamy Honey Pepper Chicken Mac & Cheese Delight

Ingredients

• 8 ounces elbow macaroni
• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 0.5 cup honey
• 3 cups shredded sharp cheddar cheese
• 1 cup cream cheese, softened
• 0.5 cup whole milk
• 1 tablespoon Dijon mustard
• 1 cup breadcrumbs
• to taste salt
• for garnish fresh parsley, chopped

Instructions

1. In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a skillet over medium heat, add the olive oil and cooked chicken. Sprinkle with black pepper, garlic powder, and a pinch of salt. Sauté for 3-4 minutes until the chicken is heated through.
3. In a large saucepan, combine the shredded cheddar cheese, cream cheese, whole milk, honey, and Dijon mustard over low heat. Stir continuously until the cheeses have completely melted and the mixture is creamy and smooth.
4. Add the cooked macaroni and sautéed chicken to the cheese sauce. Stir gently until all ingredients are well combined and fully coated in the creamy sauce.
5. Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish.
6. Evenly sprinkle breadcrumbs over the top for a crunchy texture.
7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.