Description

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful combination of tender, marinated chicken thighs baked to perfection, paired with creamy, sharp cheddar macaroni that creates a comforting and flavorful meal. The honey and spices add a beautiful balance of sweetness and heat to the dish, making it perfect for a satisfying dinner.

Ingredients

Scale

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 recommended)
Salt to taste

Instructions

Marinate the chicken: In a mixing bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Stir well to create the marinade. Add the boneless skinless chicken thighs, ensuring they are evenly coated with the mixture. Cover and refrigerate for at least 30 minutes to allow the flavors to 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 the oven to 375°F (190°C). Place the marinated chicken thighs in a baking dish, spreading out the peppers as well. Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.
Prepare the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes, stirring constantly. Gradually whisk in the milk and continue cooking until the sauce thickens. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt to taste.
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 for a complete meal.

Notes

Adjust cayenne pepper quantity to control the spice level.
Marinating the chicken overnight will enhance the flavor further.
Use whole milk for a richer cheese sauce, or substitute with low-fat milk for a lighter version.
For extra creaminess, add a splash of heavy cream to the cheese sauce.
Leftover baked chicken can be stored in the refrigerator up to 3 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, honey chicken recipe, spicy chicken dinner