Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
Introduction
This Sweet and Spicy Honey Pepper Chicken served with creamy macaroni and cheese is a comforting meal with a perfect balance of flavors. The honey glaze adds sweetness, while the cayenne brings a subtle kick, making every bite deliciously satisfying.
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
- Step 1: In a bowl, mix the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs thoroughly with this marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
- Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet and bake for 25-30 minutes, or until fully cooked and juices run clear.
- 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. Remove from heat and stir in the shredded cheddar cheese until smooth.
- Step 5: Combine the cooked macaroni with the cheese sauce, stirring gently until well coated. Serve the cheesy macaroni hot alongside the baked sweet and spicy chicken.
Tips & Variations
- Adjust the cayenne pepper to suit your spice preference, or omit it for a milder dish.
- Use sharp white cheddar for a tangier cheese sauce or mix cheeses for added depth.
- Marinate the chicken overnight for even more intense flavor.
- Add a pinch of smoked paprika for smoky undertones.
- For extra creaminess, stir a little cream cheese into the macaroni and cheese sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave until warmed through. Warm the macaroni and cheese gently on the stovetop or in the microwave, adding a splash of milk if needed 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 may cook faster and can dry out more easily. Adjust baking time and watch closely to avoid overcooking.
How can I make this recipe dairy-free?
Substitute the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk like almond or oat milk to prepare the cheese sauce.
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Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a deliciously comforting meal featuring tender, marinated chicken thighs baked to perfection and served alongside creamy, cheesy macaroni. The combination of honey, paprika, and cayenne pepper creates a perfect balance of sweetness and heat that complements the rich cheddar macaroni, making it a crowd-pleasing dinner ideal for any occasion.
Ingredients
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
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
- Marinate the chicken: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Add the boneless skinless chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni pasta and cook until al dente, about 7-8 minutes. Drain the macaroni and set aside.
- Bake the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs on a baking tray lined with parchment paper or lightly greased. Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.
- Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt to taste.
- Combine and serve: Mix the cooked elbow macaroni with the cheese sauce until well coated. Plate the creamy macaroni and cheese alongside the baked honey pepper chicken. Serve warm for a satisfying meal.
Notes
- You can adjust the cayenne pepper quantity to make the dish milder or spicier according to your preference.
- For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the marinade.
- If you prefer a thicker cheese sauce, use less milk or cook it a bit longer to reduce.
- Use sharp cheddar for a more pronounced cheese flavor, but feel free to substitute with mild cheddar or a cheese blend.
- Leftover macaroni and cheese can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: honey pepper chicken, baked chicken thighs, macaroni and cheese, spicy chicken recipe, comfort food, easy dinner
