Dinner

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

ByZoe Lane February 2, 2026February 2, 2026

Introduction

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful blend of bold flavors and comforting textures. Juicy, marinated chicken pairs perfectly with creamy, cheesy pasta for a satisfying meal that’s sure to please the whole family.

The image shows a close-up of a white plate filled with creamy yellow macaroni pasta at the bottom, topped with four grilled chicken thighs that have a golden-brown color with charred marks and sprinkled green herbs. The chicken pieces look juicy and slightly shiny, sitting neatly over the pasta. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs in this mixture and refrigerate for at least 30 minutes to marinate.
Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions, then drain and set aside.
Step 3: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
Step 4: While the chicken bakes, prepare the cheese sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 2 cups of milk, whisking constantly until the sauce thickens. Stir in the shredded cheddar cheese until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring well to coat the pasta evenly. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken.

Tips & Variations

For milder heat, reduce the cayenne pepper or omit it entirely.
Add a pinch of garlic powder to the marinade for extra flavor.
Swap sharp cheddar for a blend of cheeses like Monterey Jack and mozzarella for a different cheesy taste.
Use bone-in chicken thighs for juicier meat, but increase baking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to keep it tender, and warm the macaroni and cheese gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

A white plate on a white marbled surface holds a serving of creamy macaroni and cheese with small, soft pasta pieces coated in a smooth yellow cheese sauce. On top, there are four golden-brown grilled chicken thighs with a slightly charred, shiny crust sprinkled with finely chopped green herbs and black pepper. The chicken thighs are arranged closely in the center, while the macaroni fills the plate underneath and around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and could be less juicy. Adjust baking time accordingly and watch carefully to avoid drying out.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness of the chicken, but if short on time, you can bake it right after coating. The flavor may be less intense but still delicious.