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–+ servings
Honey Pepper Chicken with Macaroni and Cheese

Indulge in Honey Pepper Chicken with Creamy Mac and Cheese

A delightful Honey Pepper Chicken with Macaroni and Cheese recipe that blends sweet and spicy flavors, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Marinating Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Honey Pepper Chicken Ingredients
  • 1.5 pounds boneless skinless chicken thighs Chicken breasts can be used for a leaner option but may vary in moisture and flavor.
  • 1/2 cup pure honey Consider using local honey for enhanced flavor.
  • 1 chopped bell pepper (red or yellow) Other colors can be used, but red or yellow offers a sweeter profile.
  • 2 tablespoons paprika Smoked paprika can also be substituted for more depth.
  • 1 teaspoon cayenne pepper Quantity can be adjusted based on spice preference.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Macaroni and Cheese Ingredients
  • 2 cups elbow macaroni pasta Cavatappi is a great substitute for added texture.
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese Mixing with mozzarella can achieve a more gooey texture.
  • to taste salt and black pepper Experiment with garlic powder for additional seasoning.

Equipment

  • Medium bowl
  • Large zip-top bag
  • Large pot
  • Baking Sheet
  • medium saucepan
  • Colander

Method
 

Step-by-Step Instructions
  1. In a medium bowl, mix together pure honey, paprika, cayenne pepper, salt, and black pepper. Then, add the chopped bell pepper and stir until well combined.
  2. Place the boneless skinless chicken thighs into a large zip-top bag or shallow dish. Pour the prepared marinade over the chicken and seal or cover. Refrigerate for at least 30 minutes or overnight.
  3. In a large pot of salted water, bring to a boil and add elbow macaroni. Cook until al dente, approximately 7-9 minutes. Drain and set aside.
  4. Preheat oven to 375°F (190°C). Arrange marinated chicken thighs on a lined baking sheet and bake for 25-30 minutes, until internal temperature reaches 165°F (75°C).
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until bubbly, about 2 minutes. Gradually pour in milk, whisking constantly until thickened.
  6. Stir in shredded cheddar cheese until melted and creamy. Fold the drained macaroni into the cheese sauce and serve alongside the baked Honey Pepper Chicken.

Nutrition

Serving: 1plateCalories: 720kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Marinate the chicken ideally overnight for maximum flavor. Choose quality ingredients for best results. Adjust spice levels to preference and consider adding a crunchy topping with breadcrumbs before baking the mac and cheese.

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