Ingredients
Scale
- 1 lb Elbow Macaroni
- 4 tbsp Butter
- 1/4 cup All-Purpose Flour
- 3 cups Milk
- 8 oz Sharp Cheddar Cheese, shredded
- 4 oz Monterey Jack Cheese, shredded
- 1 lb Cooked Chicken, diced
- 1/4 cup Hot Honey, plus extra for drizzling
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: While macaroni cooks, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Step 3: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
- Step 4: Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted and smooth.
- Step 5: Add cooked macaroni and diced chicken to the cheese sauce. Stir to combine.
- Step 6: Stir in hot honey. Serve immediately, drizzled with extra hot honey, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with chopped green onions or a sprinkle of red pepper flakes for a pop of color and extra flavor.
- For the best flavor, use freshly grated cheese instead of preshredded, as it melts more smoothly into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American