Why did my cheese sauce turn out grainy?

A grainy sauce usually happens when the cheese is added to milk that is too hot or boiling. The proteins seize up and separate. To fix this, always remove the sauce from the heat before adding the cheese, and stir until it melts slowly and evenly. Using freshly grated cheese (not pre-shredded) also helps, as pre-shredded cheese contains anti-caking agents that hinder smooth melting.

Can I prepare this mac and cheese ahead of time?

Yes, you can prepare the mac and cheese up to the point of baking. Assemble the mac and cheese (without the chicken) in the baking dish, cover it, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5–10 minutes to the baking time since it’s starting cold. Prepare and glaze the chicken just before serving.

What kind of pepper should I use in the glaze?

Freshly cracked black pepper is the best choice for this recipe. Cracking it right before you add it to the glaze releases the volatile oils, giving a much stronger, more aromatic pepper flavor than pre-ground pepper. You can also experiment with a combination of black and white peppercorns for a more complex profile.

Honey Pepper Chicken Mac and Cheese Recipe: Creamy & Tested

The Ultimate Honey Pepper Chicken Mac and Cheese Homemade Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Pepper Chicken Mac and Cheese homemade recipe is the ultimate marriage of two culinary favorites. It features a silky, smooth cheese sauce and crispy chicken glazed in a sweet and peppery sauce.

Author: Emily Parker
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Yield: 8 servings 1x
Category: Main Dish
Method: Stovetop, Oven
Cuisine: American

Ingredients

Scale

2 large boneless chicken breasts (or 4 thighs)

1 cup all-purpose flour

1 teaspoon salt (for dredging)

1/2 teaspoon black pepper (for dredging)

1/2 teaspoon garlic powder

2 tablespoons olive oil

1 pound elbow macaroni or shell pasta

4 tablespoons unsalted butter (for sauce)

4 tablespoons all-purpose flour (for roux)

3 cups whole milk, warmed

1 teaspoon dry mustard powder

1/2 teaspoon cayenne pepper (optional)

8 ounces sharp cheddar cheese, shredded

4 ounces Monterey Jack cheese, shredded

1/2 cup liquid honey

2 tablespoons apple cider vinegar

1 tablespoon hot sauce

1 teaspoon freshly cracked black pepper (for glaze)

1/2 teaspoon smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta until al dente. Drain and set aside.

2. Bread and pan-fry the chicken pieces until golden brown and cooked through. Set aside.

3. Melt butter in a large pot, whisk in flour for 1–2 minutes to create a roux.

4. Slowly whisk in warmed milk until the sauce thickens.

5. Remove pot from heat. Gradually add shredded cheeses and seasonings (mustard, cayenne, salt, pepper), stirring until smooth.

6. Fold the cooked pasta into the cheese sauce. Pour into a 9×13-inch baking dish and bake at 375°F (190°C) for 15–20 minutes.

7. Combine honey, vinegar, hot sauce, black pepper, and paprika in a small saucepan and simmer for 2–3 minutes.

8. Toss the cooked chicken with three-quarters of the glaze. Arrange chicken on top of the baked mac and cheese and drizzle with the remaining glaze. Serve hot.

Notes

To ensure a smooth sauce, always add cheese off the heat.

Use freshly cracked black pepper for maximum flavor in the glaze.

Best served with a light side salad to cut the richness.

Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 700
Sugar: 15g
Sodium: 950mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 40g
Cholesterol: 135mg

Find it online: https://www.flavourrecipe.com/honey-pepper-chicken-mac-and-cheese-recipe/