Can I use pre-shredded cheese instead of shredding my own?

Oh honey, I wish I could say yes—but trust me, it's worth the extra minute to shred your own. Those pre-shredded bags have anti-caking agents that make the cheese melt weirdly clumpy. Freshly grated cheddar melts into that dreamy, silky sauce we're after. If you're short on time, many grocery stores sell freshly shredded cheese at their deli counters—that's a happy medium!

How can I adjust the spice level?

Want more fire? I've got you! Try adding: A pinch of cayenne pepper to the cheese sauce Extra freshly ground black pepper (like, double it!) A dash of hot sauce when mixing everything together Start small—you can always add more heat, but you can't take it out!

What's the best chicken to use?

Rotisserie chicken is my weeknight hero—already seasoned and so tender! But if you're cooking chicken fresh, boneless thighs stay juicier than breasts. Just dice and sauté with a bit of oil until golden (about 5-7 minutes). Leftover grilled chicken works amazingly too—that smoky flavor plays so well with the honey!

Can I make this ahead of time?

You can prep components ahead—cook the pasta (toss with a bit of oil to prevent sticking), shred the cheese, and mix the honey-pepper chicken. But the magic happens when you combine everything fresh! If you must assemble early, keep the sauce and pasta separate, then combine with an extra splash of milk when reheating.

Why does my sauce sometimes get grainy?

Ah, the dreaded graininess! Usually happens when: The heat's too high when melting cheese (low and slow, friends!) Using pre-shredded cheese (there's that theme again!) Adding cold milk to a hot roux too quickly If it happens, whisk in a tablespoon of lemon juice—it can help smooth things out!

Creamy Honey Pepper Chicken Mac and Cheese In 30 Minutes Flat

Name: Creamy Honey Pepper Chicken Mac and Cheese In 30 Minutes Flat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 1 cup cooked chicken, diced; 1/4 cup honey; 1 tbsp black pepper; 2 cups shredded cheddar cheese; 1 cup milk; 2 tbsp butter; 1 tbsp flour; 1/2 tsp salt

Description

A delicious and creamy mac and cheese dish with honey pepper chicken for a sweet and savory twist.

Ingredients

2 cups elbow macaroni
1 cup cooked chicken, diced
1/4 cup honey
1 tbsp black pepper
2 cups shredded cheddar cheese
1 cup milk
2 tbsp butter
1 tbsp flour
1/2 tsp salt

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Instructions

Boil macaroni according to package instructions. Drain and set aside.
In a pan, melt butter and stir in flour to make a roux.
Slowly add milk while stirring until the mixture thickens.
Mix in shredded cheese until fully melted.
Add cooked macaroni and diced chicken to the cheese sauce.
Stir in honey and black pepper.
Serve warm.

Notes

Adjust honey and pepper to taste.
Use cooked rotisserie chicken for convenience.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main Dish
Method: Stovetop
Cuisine: American