Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded cooked chicken
- 2 tablespoons hot honey
- 3 cups sharp cheddar cheese, shredded
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Boil salted water, cook elbow macaroni until al dente, then drain.
- Melt butter in a saucepan, stir in flour, and whisk for 1 minute.
- Gradually whisk in milk and cream, stirring until thick and bubbly (about 5 minutes). Add garlic powder, onion powder, salt, and pepper.
- Remove from heat, stir in cheddar cheese until melted and creamy.
- In a bowl, mix cooked pasta, shredded chicken, and hot honey; stir in cheese sauce until well-coated.
- Preheat oven to 350°F (175°C), transfer to a greased baking dish, and bake for 20 minutes until golden and bubbly.
Notes
- For added flavor, consider topping with breadcrumbs before baking.
- Garnish with chopped parsley for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free