Ingredients
Scale
- 2 cups elbow macaroni (or any small pasta you prefer)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 tablespoons honey (use local honey for best flavor)
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- 1 teaspoon garlic powder
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt to taste
- 1/2 cup chopped fresh parsley (optional, for garnish)
- Substitution suggestions: For a lighter version, swap whole milk for 2% milk, and use reduced-fat cheeses. You can also substitute chicken with turkey or tofu for a twist.
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and garlic powder, and cook until golden and cooked through, about 6-8 minutes. Remove from heat and keep warm.
- In a separate large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step is crucial—it gives the sauce its creamy body, just like Nonna Rosa taught me when we made bechamel for lasagna.
- Slowly pour in the warmed milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Lower the heat and gradually add the cheddar, mozzarella, and Parmesan cheese, stirring until smooth. Stir in the honey and freshly cracked black pepper, tasting and adjusting the pepper level to your preference.
- Add the cooked pasta and chicken into the cheese sauce, gently folding until everything is evenly coated and creamy. If the sauce feels too thick, you can add a splash of milk to loosen it up.
- Transfer the mac and cheese to a greased baking dish if you prefer a baked finish. Sprinkle a little extra cheese and cracked black pepper on top. Bake in a preheated oven at 350°F for 15-20 minutes until bubbly and golden on top.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley to add a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
