Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup raw honey
- 1/4 cup low-sodium soy sauce
- 1 tsp freshly cracked black pepper
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp paprika
Instructions
- Preheat oven to 375°F (190°C). Pat chicken breasts dry and season with salt and pepper.
- In a bowl, combine honey, soy sauce, garlic, and black pepper; whisk well.
- Place chicken in a baking dish and pour the glaze over it. Bake for 25-30 minutes until cooked through.
- Cook elbow macaroni according to package instructions until al dente; drain.
- In a saucepan, melt butter over medium heat. Stir in flour until golden brown. Gradually whisk in milk until smooth. Add cheddar cheese, stirring until melted.
- Fold cooked macaroni into the cheese sauce. Serve alongside or atop baked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with macaroni (250g)
- Calories: 550
- Sugar: 24g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg