Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is the ultimate comfort food dinner! Tender chicken thighs are baked in a sticky, sweet-and-spicy honey glaze and served alongside the creamiest, cheesiest mac and cheese. A family-friendly meal that's pure perfection. For another incredible chicken dish, try our Creamy Tuscan Garlic Chicken.
Servings: 4 servings
Calories: 550kcal
Equipment
- Baking Sheet For baking the chicken.
- Large Pot For cooking the macaroni.
- Saucepan For making the cheese sauce.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 0.5 cup pure honey
- 1 large bell pepper (red or yellow), chopped
- 2 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 8 oz elbow macaroni pasta
- 2 cups shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
Instructions
- In a bowl, mix honey, paprika, cayenne, salt, pepper, and chopped bell pepper. Place chicken in a bag or dish, pour half the marinade over, and coat well. Reserve remaining marinade. Refrigerate for at least 30 minutes.
- Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- Preheat oven to 375°F. Place marinated chicken on a lined baking sheet. Bake for 25-30 minutes, brushing with reserved marinade halfway through, until chicken reaches 165°F internal temperature.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer, stirring until thickened. Remove from heat and stir in cheddar until smooth. Season with salt and pepper.
- Add cooked macaroni to the cheese sauce and stir to coat evenly.
- Serve the baked honey pepper chicken alongside the creamy macaroni and cheese. Garnish with fresh parsley if desired.
Notes
Pro Tips: For the creamiest mac and cheese, grate your own cheddar cheese from a block – pre-shredded cheese contains anti-caking agents that prevent smooth melting. Don't skip marinating the chicken; even 30 minutes makes a huge difference in flavor. For an extra-caramelized glaze, brush the chicken with the reserved marinade halfway through baking. Let the chicken rest for 5 minutes after baking to lock in the juices. Adjust the cayenne pepper to your preferred spice level.