High Protein Honey Garlic Chicken Mac & Cheese (Print Version)
High protein honey garlic butter chicken mac & cheese. Savor tender chicken, sweet-savory sauce, and creamy pasta for a satisfying, muscle-building meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Golden Glazed Chicken
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/4 cup honey
03 -
2 tbsp unsalted butter
04 -
4 cloves garlic, minced
05 -
2 tbsp low-sodium soy sauce
06 -
1 tsp apple cider vinegar
07 -
1 tsp smoked paprika
08 -
Salt and black pepper to taste
→ The Creamy Cheesy Embrace
09 -
12 oz elbow macaroni
10 -
3 cups whole milk
11 -
2 cups sharp cheddar cheese, shredded
12 -
1 cup Gruyere cheese, shredded
13 -
3 tbsp all-purpose flour
14 -
3 tbsp unsalted butter
→ Aromatic Foundations & Finishing Touches
15 -
1/2 small yellow onion, finely diced
16 -
1 tsp Dijon mustard
17 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Cut 1 1/2 lbs boneless, skinless chicken thighs into 1-inch pieces. In a bowl, whisk together 1/4 cup honey, 2 tbsp unsalted butter (melted), 4 cloves minced garlic, 2 tbsp low-sodium soy sauce, 1 tsp apple cider vinegar, and 1 tsp smoked paprika. Season chicken with salt and black pepper.
02 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned, about 5-7 minutes. Pour in the honey-garlic glaze mixture. Simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens. This forms the "High Protein" part of your High Protein Honey Garlic Butter Chicken Mac & Cheese.
03 -
While the chicken cooks, bring a large pot of salted water to a boil. Add 12 oz elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
04 -
In a large pot or Dutch oven, melt 3 tbsp unsalted butter over medium heat. Add 1/2 small finely diced yellow onion and cook until softened, about 3-5 minutes. Stir in 3 tbsp all-purpose flour and cook for 1 minute, creating a roux.
05 -
Gradually whisk in 3 cups whole milk into the roux until smooth. Bring to a gentle simmer, then reduce heat to low. Stir in 1 tsp Dijon mustard, 2 cups shredded sharp cheddar cheese, and 1 cup shredded Gruyere cheese until melted and smooth. Season with salt and black pepper. This creamy base is essential for your High Protein Honey Garlic Butter Chicken Mac & Cheese.
06 -
Add the cooked elbow macaroni and the honey garlic butter chicken (with its sauce) to the cheese sauce. Stir gently to combine everything thoroughly. Garnish with 2 tbsp fresh chopped parsley. Serve immediately and enjoy your delicious High Protein Honey Garlic Butter Chicken Mac & Cheese!
# Notes:
01 -
For a leaner option, boneless, skinless chicken breast can be used instead of thighs; just be mindful not to overcook it to maintain tenderness.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
03 -
Feel free to experiment with other cheeses like Monterey Jack, smoked gouda, or even a touch of cream cheese for extra richness in your mac & cheese.
04 -
For a touch of heat, add a pinch of red pepper flakes to the chicken glaze or the cheese sauce.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet or Dutch oven
03 -
Whisk
04 -
Grater
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 1282 kcal
Total Fat: 65 g
Total Carbohydrate: 98 g
Protein: 74 g