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 meal that balances bold flavors and comforting textures. The honey adds sweetness while the cayenne brings just the right amount of heat, making it a perfect dish for weeknights or casual gatherings.

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 the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Add the chicken thighs and coat them well with the marinade. Cover 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. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
3. Step 3: 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 fully cooked through and tender.
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. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth.
5. Step 5: Mix the cooked macaroni with the cheese sauce until evenly coated. Serve the cheesy macaroni alongside the baked honey pepper chicken for a satisfying meal.

Tips & Variations

• Adjust the amount of cayenne pepper to control the heat level according to your preference.
• Use chicken breasts if you prefer leaner meat, but reduce baking time slightly to avoid drying out.
• Add chopped fresh herbs like parsley or chives to the macaroni and cheese for extra freshness.
• For a smokier flavor, consider using smoked paprika instead of regular paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until warmed through to keep it moist. The macaroni and cheese can be reheated gently on the stovetop or in the microwave, adding a splash of milk if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken marinade ahead of time?

Yes, you can mix the marinade and coat the chicken up to 24 hours in advance. This allows the flavors to deepen and will make the dish even more flavorful.

What can I use if I don’t have elbow macaroni?

Any small pasta shape like shells, rotini, or penne will work well with the cheese sauce in this recipe.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese combines tender, marinated chicken thighs baked to perfection with a creamy, cheesy macaroni side. The sweet honey and smoky paprika balance the heat from cayenne pepper and fresh bell peppers, creating a flavorful and comforting meal perfect for weeknight dinners or casual gatherings.

• Author: Anna
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 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 (for cheese sauce)
• 2 tablespoons all-purpose flour (for cheese sauce)
• 2 cups milk (for cheese sauce)

Instructions

1. Marinate the Chicken: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs in this spicy-sweet marinade thoroughly. Cover and refrigerate the chicken 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 7-8 minutes. Drain and set aside.
3. Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking dish or tray, ensuring they are spread out evenly. Bake for 25-30 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
4. Prepare the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly until the mixture thickens. Remove from heat and stir in shredded cheddar cheese until fully melted and smooth.
5. Combine and Serve: Mix the cooked macaroni into the cheese sauce until well coated. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a balanced and flavorful meal.

Notes

• Adjust cayenne pepper according to your preferred spice level.
• For extra flavor, you can add a pinch of garlic powder or onion powder to the marinade.
• To make the cheese sauce richer, use half-and-half instead of milk.
• Ensure chicken thighs are cooked fully by using a meat thermometer.
• Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days.

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