Introduction

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful dish that balances honey’s natural sweetness with a kick of cayenne pepper. Tender chicken thighs marinated and baked to perfection pair wonderfully with creamy, cheesy macaroni for a comforting and flavorful meal.

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
2 tablespoons butter (for cheese sauce)
2 tablespoons all-purpose flour (for cheese sauce)
2 cups milk (for cheese sauce)

Instructions

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, 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 until al dente, about 8-10 minutes. Drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking tray 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. Melt butter in a saucepan over medium heat. Stir in flour and cook for about 1 minute, whisking constantly. Gradually add milk, whisking until smooth and thickened. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
Step 5: Mix the cooked macaroni with the cheese sauce until well combined. Serve the cheesy macaroni alongside the baked honey pepper chicken for a satisfying meal.

Tips & Variations

Adjust the cayenne pepper to control the heat level; omit for a milder flavor.
Use smoked paprika for a deeper, smoky taste.
Add a splash of hot sauce to the cheese sauce for extra zing.
Swap cheddar with a blend of gouda and mozzarella for a different cheesy profile.
Marinate the chicken overnight for even more flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to retain its crispness, and warm the macaroni and cheese gently on the stove or in the microwave, adding a splash of milk if it has thickened.

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 may cook faster and can dry out more easily. Adjust baking time accordingly and consider marinating longer to keep them juicy.

How do I prevent the macaroni and cheese from becoming too thick when reheated?

Add a small amount of milk or cream while reheating and stir frequently to loosen the sauce and maintain a creamy texture.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful combination of tender, honey-glazed chicken thighs with a hint of heat from paprika and cayenne, paired perfectly with creamy, cheesy macaroni. It’s a comforting, flavorful meal that balances sweetness, spice, and rich textures, ideal for a family dinner or special occasion.

Author: Cleo
Prep Time: 10 minutes (plus at least 30 minutes marination)
Cook Time: 40 minutes (10 minutes macaroni, 25-30 minutes chicken, 5 minutes cheese sauce)
Total Time: 50 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 and 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
Salt to taste

Instructions

Marinate the Chicken: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the boneless, skinless chicken thighs thoroughly with this mixture 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 elbow macaroni and cook until al dente, typically about 8-10 minutes depending on package instructions. Drain the pasta and set aside.
Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or in a baking dish. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, then 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 evenly coated. Serve the creamy macaroni and cheese alongside the baked sweet and spicy honey pepper chicken for a balanced and satisfying meal.

Notes

Marinating the chicken longer, up to 2 hours, will intensify the flavors.
Adjust cayenne pepper based on your preferred spice level.
Use sharp cheddar for a more pronounced cheesy flavor.
The cheese sauce can be customized by adding a pinch of mustard powder or smoked paprika for depth.
Leftover macaroni and cheese can be refrigerated and reheated gently on the stovetop with a splash of milk.

Keywords: Honey Pepper Chicken, Spicy Chicken, Macaroni and Cheese, Baked Chicken, Comfort Food, Family Dinner