Four Cheese Mac & Honey Pepper Chicken Pressure Cooker Recipe
This cozy pressure cooker recipe blends tender chicken with creamy four-cheese macaroni, all infused with the bold-sweet kick of honey and black pepper for weeknight dinner perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound elbow macaroni classic shape holds all that cheese
- 2 tablespoons unsalted butter for a smooth start to your sauce
- 2 tablespoons all-purpose flour to thicken the creamy cheese base
- 2 cups whole milk adds rich flavor and body to the sauce
- 1 cup heavy cream makes everything thick and silky
- 1 cup shredded mozzarella cheese melts stretchy and gooey
- 1 cup shredded cheddar cheese brings sharp classic mac and cheese taste
- ½ cup grated Parmesan cheese adds salty, tangy punch
- ½ cup crumbled blue cheese tangy twist for depth
- 1 tablespoon honey paired with pepper for sweet-spicy combo
- 1 teaspoon freshly ground black pepper for a kick
- 2 boneless, skinless chicken breasts juicy and tender
- 1 tablespoon olive oil for sautéing chicken
- salt to taste
Instructions
Instructions
- Cook elbow macaroni according to package directions until tender. Drain and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side until golden and cooked through. Set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour to make a roux and cook 1–2 minutes.
- Gradually whisk in whole milk and heavy cream until thickened, about 5 minutes.
- Add in mozzarella, cheddar, Parmesan, and blue cheese. Stir until melted and smooth.
- Stir in honey and freshly ground pepper. Adjust seasoning with more salt or pepper if needed.
- Combine cooked pasta with cheese sauce. Mix well. Plate and top with sliced cooked chicken.
Notes
Store leftovers in the fridge up to 4 days. Add splash of milk when reheating. Freeze portions for longer storage.