Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Introduction

This Sweet and Spicy Honey Pepper Chicken paired with creamy Macaroni and Cheese is a comforting meal that balances bold flavors and smooth textures. The honey glaze adds a lovely sweetness with a hint of heat, making it perfect for a satisfying family dinner.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/2 cup pure honey
• 1 large bell pepper (red or yellow), chopped
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (to taste)
• 8 ounces elbow macaroni pasta
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper to taste

Instructions

1. Step 1: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Coat the chicken thighs thoroughly with this mixture and refrigerate for at least 30 minutes to let the flavors develop.
2. Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking tray and bake for 25–30 minutes, or until the chicken is cooked through and juices run clear.
4. Step 4: While the chicken bakes, prepare the cheese sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 2 cups of milk, whisking constantly until smooth and slightly thickened. Stir in the shredded cheddar cheese until melted and creamy.
5. Step 5: Toss the cooked macaroni with the cheese sauce until well coated. Serve the cheesy macaroni warm alongside the baked honey pepper chicken.

Tips & Variations

• For extra flavor, add a splash of smoked paprika to the cheese sauce.
• Swap chicken thighs for breasts if you prefer leaner meat, adjusting baking time accordingly.
• Add a pinch of nutmeg to the cheese sauce for a subtle warm note.
• If you like it spicier, increase the cayenne pepper gradually to suit your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its texture and warm the macaroni gently on the stove or microwave, stirring occasionally to keep the cheese sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for the mac and cheese?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, penne, or rotini. Just adjust the cooking time as needed based on the pasta choice.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free butter and milk alternatives for the cheese sauce, and opt for vegan cheese or nutritional yeast to maintain the cheesy flavor.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful blend of tender, marinated chicken thighs baked to perfection with a flavorful honey and pepper glaze. Paired with creamy, sharp cheddar macaroni and cheese, this dish offers a comforting and balanced meal with a perfect mix of sweet heat and cheesy goodness.

• Author: Lena
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 2 pounds boneless skinless chicken thighs
• 1/2 cup pure honey
• 1 large bell pepper (red or yellow), chopped
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (to taste)
• Salt and black pepper to taste

For the Macaroni and Cheese

• 8 ounces elbow macaroni pasta
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk recommended)
• Salt to taste

Instructions

1. Marinate the Chicken: In a large bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
3. Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or oven-safe dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
4. Prepare the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for about 1-2 minutes without browning. Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens. Remove from heat and stir in shredded cheddar cheese until smooth and melted. Season with salt to taste.
5. Combine and Serve: Mix the cooked macaroni with the cheese sauce until evenly coated. Plate the macaroni and cheese alongside the baked honey pepper chicken and serve hot.

Notes

• Adjust cayenne pepper quantity to control spiciness according to taste.
• For a richer cheese sauce, use whole milk or substitute half with cream.
• Leftover chicken can be sliced and added to salads or sandwiches.
• To save time, marinate chicken overnight for more intense flavor.

Keywords: honey pepper chicken, spicy chicken, baked chicken thighs, macaroni and cheese, comfort food, sweet and spicy chicken