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 delightful combination of flavors and textures. The honey and spices create a perfect balance of heat and sweetness, while the cheesy pasta makes it a comforting meal for any day of the week.

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, mix honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Coat the chicken thighs with this marinade and refrigerate for at least 30 minutes to allow the flavors to develop.
2. Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
3. Step 3: Meanwhile, preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and juicy.
4. Step 4: To prepare the cheese sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually add 2 cups of milk, whisking constantly until the sauce thickens. Stir in the shredded sharp cheddar cheese until melted and smooth.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring to coat thoroughly. Serve the cheesy macaroni alongside the baked honey pepper chicken for a satisfying meal.

Tips & Variations

• For extra smoky flavor, try using smoked paprika instead of regular paprika.
• If you prefer less heat, reduce the cayenne pepper or omit it entirely.
• Adding a splash of hot sauce to the cheese sauce can give your macaroni a subtle kick.
• Use a mix of cheddar and mozzarella cheese for a creamier macaroni and cheese.

Storage

Store leftover chicken and macaroni and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes to retain its texture. The macaroni and cheese reheats well in the microwave or on the stovetop with a splash of milk to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster than thighs. Be sure to monitor cooking time closely and consider marinating a bit longer for tenderness.

Is it possible to make this recipe spicier?

Absolutely! Increase the amount of cayenne pepper or add a pinch of chili flakes to the marinade for extra heat. Adjust to your personal spice preference.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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★★★★★

4.8 from 63 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a flavorful and comforting meal that combines tender, honey-marinated chicken thighs baked to perfection with creamy, sharp cheddar macaroni and cheese. The spicy kick from cayenne pepper complements the sweetness of the honey and bell pepper, making it a perfect dinner option that’s both indulgent and satisfying.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (adjust to taste)
• Salt and black pepper to taste

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 or 2%)
• Salt to taste

Instructions

1. Marinate the chicken: In a medium bowl, mix together honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Coat the chicken thighs in this marinade thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
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 in a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
4. Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt to taste.
5. Combine and serve: Mix the cooked macaroni with the prepared cheese sauce until evenly coated. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a delicious sweet and spicy meal.

Notes

• Adjust cayenne pepper quantity based on preferred spice level.
• For extra flavor, allow chicken to marinate overnight.
• Use whole milk for creamier cheese sauce, or substitute with lactose-free milk for a low lactose option.
• Make sure chicken reaches the safe internal temperature of 165°F to ensure it is cooked through.
• You can add a pinch of nutmeg or mustard powder to the cheese sauce for additional depth of flavor.

Keywords: honey pepper chicken, macaroni and cheese, baked chicken, spicy chicken recipe, comfort food, easy dinner recipe, cheesy macaroni