Honey Chipotle Chicken Mac and Cheese Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and toss with the chipotle seasoning. Grate both cheeses on the large holes of a box grater and set them aside. Measure out the milk, butter, flour, and honey chipotle sauce.

Bring a large pot of salted water to a boil for the macaroni. Have a large skillet and a saucepan ready. The prep takes about 20 minutes, and the cooking takes about 30 minutes.

Instructions

Season and Sear

1. 1Prep the Chicken and Cheese
   Cut the chicken breasts into 1-inch cubes and place them in a bowl. Sprinkle with the smoky chipotle seasoning and toss until every piece is evenly coated. Grate the sharp cheddar and smoked gouda on the large holes of a box grater; set aside.
   Look for The chicken is evenly coated with seasoning; the cheeses are finely grated.
   Tip Grating your own cheese ensures a smooth sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer and cook, without stirring too often, until they are golden brown and crispy on the outside, about 6-8 minutes. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The chicken is browned and crispy on the edges, with no pink remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; if needed, cook in batches to get a good sear.
3. 3Glaze the Chicken
   Reduce the heat to low. Pour the honey chipotle sauce over the cooked chicken and stir to coat every piece. Let it simmer for 1-2 minutes until the sauce thickens and clings to the chicken. Remove from heat and set aside.
   Look for The sauce is sticky and coats the chicken like a glaze.
   Tip Keep the heat low so the honey doesn't burn.

The chicken cubes are evenly coated with chipotle seasoning and have a deep golden-brown crust after searing. The cheese is grated and ready. The kitchen smells smoky and spicy. The chicken is cooked through and glistening with honey chipotle sauce.

Cook Pasta and Make Sauce

4. 4Cook the Macaroni
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and return to the pot.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve a cup of pasta water before draining in case you need to loosen the sauce later.
5. 5Make the Cheese Sauce
   In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly, and cook until the mixture thickens, about 5 minutes. Remove from heat and stir in the grated cheddar and gouda until melted and smooth.
   Look for The sauce is thick, creamy, and the cheese is fully melted.
   Tip Stir in the cheese off the heat to prevent it from becoming grainy.
6. 6Combine Pasta and Sauce
   Pour the cheese sauce over the cooked macaroni and stir until every piece is coated. Season with salt to taste. If the sauce is too thick, add a splash of reserved pasta water.
   Look for The macaroni is glossy and coated in a smooth, creamy sauce.
   Tip Taste and adjust salt; the cheese adds saltiness, so start with a little.

The macaroni is al dente and drained. The cheese sauce is thick, smooth, and pale orange from the cheddar and gouda.

It coats the back of a spoon and has a rich, creamy aroma. The pasta is folded into the sauce, and the mixture is glossy and cohesive.

Assemble and Serve

7. 7Assemble and Serve
   Spoon the honey chipotle chicken over the creamy mac and cheese. Use a large spoon to lift a scoop from the center, letting the cheese stretch and show its gooey texture. Serve hot.
   Look for The cheese pulls into long ribbons as you lift the spoon.
   Tip Serve immediately for the best texture; the sauce will thicken as it cools.

The honey chipotle chicken is piled over the mac and cheese. When you lift a spoonful, the cheese stretches into long, gooey strands. The dish is hot, with a sweet-smoky aroma and a visible contrast between the crispy chicken and creamy pasta.

Common mistakes

One common mistake is using pre-shredded cheese, which can make the sauce grainy. Another is overheating the sauce, which can cause it to separate. Stir the cheese in off the heat and keep the heat low when adding the honey glaze to prevent burning.

Overcooking the chicken can make it dry, so use a thermometer to check for doneness. Finally, don't skip the searing step; it gives the chicken its crispy texture that contrasts with the creamy mac.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown and crispy on the outside. The macaroni should be tender but still have a slight bite.

The cheese sauce should be smooth and thick enough to coat the back of a spoon, and the cheese should be fully melted with no lumps. When you lift a scoop of the assembled dish, the cheese should stretch into long ribbons.

• Poultry: 165°F (74°C) in the thickest part