Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese recipe offers a delightful balance of flavors—juicy, marinated chicken thighs baked to perfection paired with creamy, sharp cheddar macaroni and cheese. Spiced with paprika and cayenne for a subtle kick and sweetened with pure honey, this comforting dish is perfect for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken
- 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, to taste
- Black pepper, to taste
For the 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
- Black pepper, to taste
Instructions
- Marinate the chicken: In a large bowl, combine the 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 the flavors to infuse the meat.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 7 to 8 minutes. Drain the pasta and set aside.
- Bake the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or in a baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually pour in the milk while whisking constantly, and cook until the sauce thickens, about 5 minutes. Remove from heat, then stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
- Combine and serve: Mix the cooked macaroni into the cheese sauce until well coated. Serve the cheesy macaroni alongside the baked honey pepper chicken for a complete meal.
Notes
- For milder heat, reduce the cayenne pepper or omit it entirely.
- Use whole milk for a richer cheese sauce, or substitute with low-fat milk for a lighter version.
- Marinating the chicken overnight will deepen the flavor even more.
- Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days.
- Ensure the chicken is fully cooked to avoid any foodborne illness; use a meat thermometer if possible.
Keywords: Honey Pepper Chicken, Macaroni and Cheese, Baked Chicken, Spicy Chicken, Comfort Food, Easy Dinner Recipe, Cheesy Pasta
