Honey Pepper Chicken Mac and Cheese

Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and crushed red pepper flakes. Pour the mixture over the cooked chicken in the skillet and toss to coat. Cook for an additional 2-3 minutes, until the sauce thickens slightly. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.
Gradually whisk in the milk, stirring constantly, until smooth and thickened.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked macaroni, honey pepper chicken, and cheese sauce. Toss until everything is well coated.
Serve hot, garnished with chopped green onions if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 480 kcal | Servings: 4 servings