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 balance of flavors. The honey glaze adds a touch of sweetness that complements the smoky heat of the paprika and cayenne, while the macaroni and cheese provides a comforting, cheesy side.

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. Coat the chicken thighs thoroughly with this mixture. Cover and refrigerate for at least 30 minutes to marinate.
2. Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain and set aside.
3. Step 3: Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs on a baking dish and bake for 25-30 minutes, or until fully cooked and juices run clear.
4. Step 4: While the chicken bakes, prepare the cheese sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour until smooth, then gradually add 2 cups of milk, whisking constantly to avoid lumps. Cook until thickened, then stir in the shredded cheddar cheese until melted and smooth.
5. Step 5: Mix the cooked macaroni with the cheese sauce until well combined. Serve the cheesy macaroni alongside the hot, baked honey pepper chicken.

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper according to your taste preference.
• Try adding smoked paprika instead of regular paprika for a deeper smoky flavor.
• Use a mix of cheeses like mozzarella or Monterey Jack for a different cheese sauce twist.
• Marinate the chicken overnight for more intense flavor.

Storage

Store any leftover chicken and macaroni and cheese in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk to the macaroni and cheese if it feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine but may cook faster and can dry out more easily. Adjust baking time accordingly and monitor to avoid overcooking.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute regular macaroni with gluten-free pasta and use gluten-free flour or cornstarch to thicken the cheese sauce.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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★★★★★

4.7 from 743 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a deliciously balanced meal combining tender, honey-marinated chicken thighs with a creamy, cheesy macaroni side. The chicken is infused with a sweet heat from pure honey and cayenne pepper, complemented by the fresh crunch of bell peppers. Served alongside a rich cheddar macaroni and cheese, this dish is perfect for a cozy dinner that satisfies both savory and sweet cravings.

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Ingredients

Scale 1x2x3x

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 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 (whole milk preferred)
• Salt to taste

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Instructions

1. Marinate the Chicken: In a medium bowl, mix the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper until well combined. Add the boneless skinless chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld.
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 8 minutes. Drain and set aside.
3. Bake the Chicken: Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs on a baking sheet or in a baking dish. Bake for 25 to 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
4. Prepare the Cheese Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in the flour to create a roux and cook for about 1 minute. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt to taste.
5. Combine and Serve: Mix the cooked macaroni with the cheese sauce until well coated. Serve the creamy macaroni and cheese alongside the baked sweet and spicy honey pepper chicken thighs for a comforting and flavorful meal.

Notes

• Adjust the cayenne pepper based on your preferred spice level.
• For extra flavor, marinate the chicken overnight.
• Use sharp cheddar for a more pronounced cheese taste.
• Butter and flour quantities for the cheese sauce can be adjusted for thicker or thinner sauce.
• Leftover chicken and macaroni can be refrigerated and reheated within 2 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Honey Pepper Chicken, Sweet and Spicy Chicken, Baked Chicken Thighs, Macaroni and Cheese, Comfort Food, Weeknight Dinner