Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful and comforting meal featuring tender, honey-marinated chicken thighs baked to perfection, paired with creamy, sharp cheddar macaroni and cheese. The dish balances sweet, spicy, and savory flavors, making it perfect for a hearty family dinner or special occasion.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the 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 (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 mixing bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Mix thoroughly to create a flavorful marinade. Coat the chicken thighs evenly with the marinade, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- 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 7-8 minutes. Drain the pasta and set aside.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or oven-safe dish. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 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 without browning. Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste.
- Combine and Serve: Mix the cooked macaroni with the cheese sauce until well coated. Serve this creamy macaroni and cheese alongside the sweet and spicy baked honey pepper chicken for a satisfying meal.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- For extra flavor, marinate the chicken overnight if time permits.
- Use whole milk for a richer cheese sauce; low-fat milk can also be used for a lighter version.
- Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Keywords: Honey Pepper Chicken, Sweet and Spicy Chicken, Baked Chicken Thighs, Macaroni and Cheese, Comfort Food, Family Dinner
