Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Why make this recipe

Spicy Honey Pepper Chicken with Creamy Mac and Cheese is a perfect dish for anyone looking to enjoy a delightful blend of flavors. The sweetness from honey and the heat from pepper combine beautifully, while the creamy mac and cheese brings comfort to the meal. This recipe is great for weeknight dinners or any special occasion. It’s simple to make and loved by both adults and kids!

How to make Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon pepper
• 1 teaspoon garlic powder
• Salt to taste
• 8 ounces elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix honey, soy sauce, pepper, garlic powder, and salt to create a marinade.
3. Coat the chicken thighs in the marinade and let it sit for at least 30 minutes.
4. Place the marinated chicken on a baking sheet and bake for 25-30 minutes or until cooked through.
5. Meanwhile, cook the elbow macaroni according to package directions.
6. In a saucepan, melt the butter, then add milk and cheese, stirring until melted and smooth.
7. Drain the pasta and combine it with the cheese sauce.
8. Serve the chicken alongside the creamy mac and cheese.

How to serve Spicy Honey Pepper Chicken with Creamy Mac and Cheese

You can serve Spicy Honey Pepper Chicken hot from the oven alongside a generous portion of creamy mac and cheese. Adding a sprinkle of chopped parsley or green onions on top can enhance the presentation. A side salad can also complement this dish nicely.

How to store Spicy Honey Pepper Chicken with Creamy Mac and Cheese

To store leftovers, allow them to cool completely. Then, place them in airtight containers. You can keep the chicken and mac and cheese in the refrigerator for up to three days. For longer storage, you can also freeze the components individually. Just make sure to thaw them fully before reheating.

Tips to make Spicy Honey Pepper Chicken with Creamy Mac and Cheese

• Marinate the chicken longer if you have time, as this will deepen the flavors.
• Adjust the amount of pepper based on your spicy preference. You can also try adding other spices like paprika for extra flavor.
• Stir the mac and cheese continuously while adding cheese to prevent lumps and ensure a smooth sauce.

Variation

For a unique twist, you can add vegetables like broccoli or spinach to the mac and cheese. You could also swap the chicken thighs for chicken breasts or even tofu for a vegetarian option.

FAQs

1. Can I use a different type of cheese for the mac and cheese?
Yes, you can try different cheeses such as mozzarella or gouda for a different flavor.

2. Can I grill the chicken instead of baking it?
Absolutely! Grilling the chicken will add a nice smoky flavor. Just be sure to cook it thoroughly.

3. What can I serve with this dish?
A simple green salad or steamed vegetables make great sides, adding freshness and balance to the meal.

Spicy Honey Pepper Chicken with Creamy Mac and Cheese

This delightful recipe combines crispy, spicy honey pepper chicken with a rich and creamy homemade macaroni and cheese, offering a perfect balance of sweet, spicy, and savory flavors.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

Spicy Honey Pepper Chicken

• 1.5 lbs Chicken Thighs boneless, skinless, cut into 1-inch pieces
• 2 tbsp Cornstarch
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 0.25 cup Honey
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 2 cloves Garlic minced
• 1 tsp Ginger grated
• 0.5 tsp Red Pepper Flakes or to taste
• 1 large Bell Pepper sliced
• 2 Green Onions chopped, for garnish

Creamy Mac and Cheese

• 8 oz Elbow Macaroni
• 4 tbsp Unsalted Butter
• 4 tbsp All-Purpose Flour
• 3 cups Milk whole
• 2 cups Cheddar Cheese shredded
• 1 cup Monterey Jack Cheese shredded
• 1 tsp Dijon Mustard
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Equipment

• Large skillet
• Whisk
• Saucepan
• Mixing bowls
• Cutting board
• Knife
• Colander

Method

 

For the Chicken

1. Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
2. Heat oil in a large skillet over medium-high heat, then cook chicken until browned on all sides; remove and set aside.
3. In a bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the sauce.
4. Add sliced bell pepper to the skillet and cook until tender, then pour in the sauce and simmer until it thickens slightly.
5. Return the cooked chicken to the pan, toss to coat in the sauce, and garnish with chopped green onions before serving.

For the Mac and Cheese

1. Cook elbow macaroni according to package directions until al dente, then drain well.
2. In a saucepan, melt butter over medium heat, then whisk in flour to form a roux and cook for one minute.
3. Gradually whisk in milk, bring the mixture to a simmer, and cook, stirring constantly, until the sauce thickens.
4. Remove the saucepan from heat, then stir in shredded cheddar and Monterey Jack cheeses, Dijon mustard, salt, and pepper until the cheese is completely melted and the sauce is smooth.
5. Combine the creamy cheese sauce with the drained macaroni, stirring until thoroughly mixed.

Notes

For extra heat, increase the amount of red pepper flakes in the chicken sauce. You can also bake the mac and cheese with a breadcrumb topping for a crispy finish.