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 bold flavors and comforting textures. The honey glaze balances the heat from the cayenne, while the cheesy pasta makes it a perfect family meal.

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 chopped bell pepper. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
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: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet and bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear.
4. Step 4: To make 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 continuously until the sauce thickens. Stir in the shredded cheddar cheese until melted and smooth.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring well to coat. Serve the cheesy macaroni alongside the baked honey pepper chicken.

Tips & Variations

• Adjust the cayenne pepper to control the heat level, or substitute with smoked paprika for a milder smoky flavor.
• Use chicken breasts if preferred, but reduce baking time to avoid drying out the meat.
• For an extra creamy macaroni, add a splash of cream or a dollop of cream cheese to the cheese sauce.
• Add finely chopped onions or garlic to the marinade for a deeper flavor.

Storage

Store leftover chicken and macaroni in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to the macaroni if it has thickened. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without baking the chicken?

Yes, you can cook the marinated chicken in a skillet on medium heat until fully cooked, about 6-8 minutes per side. Baking helps keep it juicy, but pan-cooking works well too.

What can I use instead of elbow macaroni?

Any small pasta shape like shells, penne, or fusilli can be used as a substitute. Just adjust cooking time according to the pasta you choose.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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4.9 from 127 reviews

A flavorful Sweet and Spicy Honey Pepper Chicken paired with creamy, cheesy macaroni and cheese. This dish combines tender baked chicken marinated in a honey and spicy pepper sauce with classic sharp cheddar macaroni for a comforting and balanced meal.

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

Ingredients

Scale 1x2x3x

Chicken and 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, preferably whole milk
• Salt to taste

Instructions

1. Marinate the chicken: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
2. Cook the macaroni: Bring a large pot of salted water to boil. Add the elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain the macaroni and set aside.
3. Bake the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with caramelized edges.
4. Prepare cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a smooth roux. Gradually pour in the milk while continuously whisking to avoid lumps. Continue cooking until the sauce thickens, then remove from heat and stir in shredded sharp cheddar cheese until melted and smooth. Season with salt to taste.
5. Combine and serve: Toss the cooked macaroni with the cheese sauce until coated evenly. Serve the creamy macaroni and cheese on the side alongside the baked honey pepper chicken for a delicious meal.

Notes

• Adjust the cayenne pepper amount according to your preferred spice level.
• For extra flavor, marinate the chicken overnight if time allows.
• You can substitute elbow macaroni with other small pasta shapes like shells or penne.
• Use sharp cheddar for a rich cheese sauce or mix with mild cheddar for a milder taste.
• Leftover chicken and macaroni can be refrigerated and reheated within 3 days.

Keywords: Honey pepper chicken, spicy chicken thighs, baked chicken recipe, macaroni and cheese, comfort food, cheesy pasta, spicy honey chicken