Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
Introduction
Sweet and Spicy Honey Pepper Chicken paired with creamy Macaroni and Cheese is a delightful comfort meal that balances bold flavors and rich textures. This dish offers a perfect blend of honey’s sweetness, a kick of cayenne, and the cheesy goodness of classic macaroni and cheese.
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, combine honey, paprika, cayenne pepper, salt, black pepper, and the chopped bell pepper. Coat the chicken thighs evenly with this mixture, then cover and refrigerate for at least 30 minutes to marinate.
- Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- Step 4: While the chicken bakes, prepare the cheese sauce. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then gradually add milk while stirring constantly until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until smooth and melted.
- Step 5: Combine the drained macaroni with the cheese sauce, stirring gently to coat all the pasta. Serve the cheesy macaroni alongside the baked honey pepper chicken for a delicious meal.
Tips & Variations
- For a milder dish, reduce or omit the cayenne pepper. Alternatively, use smoked paprika for a subtle smoky flavor.
- Add a pinch of garlic powder or onion powder to the marinade for extra depth.
- Mix in cooked vegetables like broccoli or peas into the macaroni and cheese for added nutrition and color.
- Use a blend of cheeses such as mozzarella or Monterey Jack for a creamier macaroni and cheese.
Storage
Store leftovers in 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 juiciness. Reheat the macaroni and cheese gently on the stovetop or microwave, adding a splash of milk if needed 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, but they tend to cook faster and may dry out more easily. Adjust baking time accordingly and consider marinating longer to keep them tender.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free macaroni pasta and substitute the all-purpose flour in the cheese sauce with a gluten-free alternative like cornstarch or a gluten-free flour blend.
PrintSweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese recipe features tender baked chicken thighs marinated in a flavorful honey, paprika, and cayenne pepper sauce, paired perfectly with creamy, sharp cheddar macaroni and cheese. A delightful meal with a balance of sweetness, heat, and comforting cheesy pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
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 (preferably whole milk)
- Salt, to taste
Instructions
- Marinate the chicken: In a medium bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Mix well to create the marinade. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8 minutes. Drain and set aside.
- Bake the chicken: Preheat the oven to 375°F (190°C). Arrange the marinated chicken thighs on a baking sheet or dish. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- Prepare the cheese sauce: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a roux. Gradually add the milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt to taste.
- Combine and serve: Mix the cooked macaroni with the cheese sauce until evenly coated. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a comforting, satisfying meal.
Notes
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- Marinating the chicken longer (up to 2 hours) enhances the flavor more deeply.
- For a richer cheese sauce, use whole milk or half-and-half.
- You can substitute sharp cheddar with a blend of cheeses like gouda or Monterey Jack for a different flavor profile.
- Leftover chicken and macaroni and cheese can be stored separately in airtight containers for up to 3 days in the refrigerator.
Keywords: honey pepper chicken, baked chicken thighs, macaroni and cheese, spicy chicken, comfort food, easy dinner recipe
