Dinner

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

BySarah Summers February 3, 2026February 3, 2026

Introduction

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese combines tender, flavorful chicken thighs with a creamy, cheesy pasta. The honey glaze provides a perfect balance of sweetness and heat, making it a comforting meal for any night of the week.

A white plate filled with creamy mac and cheese as the base layer, with small pasta shapes coated in yellow cheese sauce creating a smooth, rich texture. On top, there are four pieces of grilled chicken with a slightly charred and glossy golden-brown surface, sprinkled with green herbs and black pepper for added detail. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Coat the chicken thighs thoroughly with this mixture and refrigerate for at least 30 minutes to marinate.
Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions, then drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking tray and bake for 25 to 30 minutes, or until fully cooked and juices run clear.
Step 4: To prepare the cheese sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 2 cups of milk while stirring continuously until thickened. 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 cheesy macaroni alongside the baked honey pepper chicken for a delicious, comforting meal.

Tips & Variations

For milder heat, reduce the amount of cayenne pepper or omit it entirely.
Add a dash of smoked paprika for a subtle smoky flavor.
Use a mix of cheddar and Monterey Jack cheese for a creamier sauce.
Include sautéed onions with the bell pepper in the marinade for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain crispness, and warm the macaroni and cheese gently on the stove or microwave, adding a splash of milk if needed to loosen the sauce.

How to Serve

The image shows a white plate filled with creamy yellow macaroni covered in a smooth cheese sauce as the bottom layer. On top, there are several grilled chicken pieces with a golden brown color, slightly charred with a glaze that gives a shiny and textured look. The chicken is sprinkled with green herbs and ground black pepper, adding small dark and green spots. The background is a white marbled surface with soft lighting, highlighting the glossy and rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust baking time accordingly and consider marinating longer for extra moisture.