Description
A delightful blend of sweet honey and spicy black pepper in a creamy mac and cheese bake, topped with a crunchy breadcrumb crust. Perfect for cozy dinners and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni pasta
- 2 cups cooked chicken, shredded
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 1/2 cup honey
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Boil macaroni pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked macaroni, shredded chicken, cheddar cheese, cream cheese, honey, black pepper, paprika, garlic powder, and salt. Stir until evenly coated.
- Gradually pour in the milk while stirring to create a creamy mixture.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Mix panko breadcrumbs with melted butter and sprinkle over the macaroni mixture.
- Bake for 25-30 minutes until the topping is golden and bubbly.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the microwave or oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg