Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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).
- 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.
- 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
