Dinner

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

ByElla Hart February 2, 2026February 2, 2026

Introduction

This Sweet and Spicy Honey Pepper Chicken paired with creamy macaroni and cheese is a delightful twist on a comforting favorite. The honey glaze adds a perfect balance of sweetness and heat, while the cheesy pasta complement makes for a satisfying meal everyone will love.

A white plate filled with creamy mac and cheese as the base layer, with small pasta shapes coated in yellow cheese sauce creating a smooth, rich texture. On top, there are four pieces of grilled chicken with a slightly charred and glossy golden-brown surface, sprinkled with green herbs and black pepper for added detail. The background is a white marbled texture. 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
Butter and flour (amount for cheese sauce – see instructions)
Milk (amount for cheese sauce – see instructions)

Instructions

Step 1: In a bowl, mix honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs thoroughly with this marinade. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8 minutes. Drain well and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking tray and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
Step 4: To prepare the cheese sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually add 1.5 cups of milk, whisking constantly until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring gently to coat each piece. Serve the creamy macaroni alongside the baked honey pepper chicken for a delicious meal.

Tips & Variations

Adjust the cayenne pepper to control the heat level—use less for milder flavor or more if you like it spicy.
Try adding a splash of smoked paprika for a subtle smoky depth.
For an extra creamy macaroni, stir in a little cream or cream cheese into the cheese sauce.
You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave to retain moisture. For the macaroni and cheese, reheat on the stove with a splash of milk to restore creaminess.