Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup cooked, diced chicken
- 1/4 cup hot honey
- Salt and pepper to taste
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, melt butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Step 4: Stir in the cooked macaroni and diced chicken into the cheese sauce.
- Step 5: Drizzle hot honey over the top of the mac and cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with a sprinkle of extra cheddar and a drizzle of more hot honey for added visual appeal and flavor.
- Don't be afraid to experiment with different cheeses like Gruyere or Monterey Jack for a more complex flavor profile!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American