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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
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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.