Honey Pepper Chicken Mac and Cheese

INGREDIENTS:

For Honey Pepper Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs

Vegetable oil, for frying

1/4 cup honey

2 tablespoons soy sauce

1 teaspoon black pepper

1/2 teaspoon garlic powder

For Mac and Cheese:

8 oz elbow macaroni or your preferred pasta

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

DIRECTIONS:

Honey Pepper Chicken:

Season the chicken pieces with salt and pepper.

Dredge each piece in flour, then dip in beaten eggs, and coat with breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat. Fry the chicken until golden brown and cooked through. Set aside.

In a small saucepan, mix honey, soy sauce, black pepper, and garlic powder. Heat over low heat until well combined. Pour the sauce over the fried chicken and toss to coat.

Mac and Cheese:

Cook the pasta according to the package instructions. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.

Gradually whisk in the milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens.

Reduce heat to low and stir in the shredded cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Add the cooked pasta to the cheese sauce and stir until well coated.

Serve the honey pepper chicken over the mac and cheese and drizzle with extra honey pepper sauce if desired.