Introduction

This Sweet and Spicy Honey Pepper Chicken paired with creamy macaroni and cheese is a delightful combination of bold flavors and comforting textures. The honey glaze adds a perfect balance of sweetness and heat, making this dish a crowd-pleaser for any occasion.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe - Recipe Image

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

Step 1: In a bowl, mix the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Add the chicken thighs and coat them thoroughly with the marinade. Refrigerate for at least 30 minutes to allow the flavors to develop.
Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 4: While the chicken bakes, prepare the cheese sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually whisk in 2 cups of milk, stirring constantly until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing well. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a satisfying meal.

Tips & Variations

For extra heat, increase the cayenne pepper or add a pinch of crushed red pepper flakes to the marinade.
Use smoked paprika for a deeper, smoky flavor in the chicken marinade.
If you prefer a lighter dish, swap chicken thighs for chicken breasts, but reduce baking time to avoid drying out the meat.
Add finely chopped jalapeños or hot sauce to the cheese sauce for a spicy mac and cheese twist.
Fresh herbs like parsley or chives sprinkled on top brighten the dish just before serving.

Storage

Store leftover chicken and macaroni and cheese in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until warmed through to maintain texture. Microwave the macaroni and cheese gently, stirring occasionally, or reheat on the stovetop with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used for a leaner option; just watch the baking time carefully to prevent overcooking, as breasts cook faster than thighs.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free flour or a cornstarch substitute to make the cheese sauce, and ensure the macaroni pasta is gluten-free as well.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese recipe features tender, marinated chicken thighs baked to perfection with a flavorful honey, paprika, and cayenne pepper glaze. Served alongside creamy, sharp cheddar macaroni and cheese, this comforting dish balances a spicy kick with a touch of sweetness and rich cheesy goodness, perfect for a satisfying weeknight dinner.

Author: Zane
Prep Time: 15 minutes (plus 30 minutes marinating)
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

Instructions

Marinate the Chicken: In a bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Add the chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs in a baking dish and bake for 25-30 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 1-2 minutes to create a roux. Gradually add the milk while whisking continuously to prevent lumps. Cook until the sauce thickens, then stir in the shredded cheddar cheese until melted and smooth. Season with salt to taste.
Combine and Serve: Mix the cooked elbow macaroni into the cheese sauce until well coated. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a complete meal.

Notes

Adjust the amount of cayenne pepper to suit your preferred spice level.
For extra flavor, marinate the chicken overnight.
You can use a mix of cheeses like Monterey Jack or mozzarella along with cheddar for a creamier texture.
Leftover macaroni and cheese can be reheated with a splash of milk to restore creaminess.
Make sure not to overcook the macaroni to keep it firm and avoid mushiness.

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