Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
A delightful meal that balances sweet and spicy flavors, featuring honey-coated chicken and creamy macaroni and cheese.
Ingredients
For the Sweet and Spicy Honey Pepper Chicken
- 4 pieces chicken thighs, boneless and skinless
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Macaroni and Cheese
- 1 cup macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon paprika
- to taste Salt
- optional Chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the honey, soy sauce, crushed red pepper flakes, black pepper, and garlic powder.
- Place the chicken thighs in a baking dish and pour the honey mixture over them, ensuring they're well coated. Set aside to marinate while you prepare the macaroni and cheese.
- Bring a pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
Cooking the Chicken
- Transfer the chicken to the oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Making the Cheese Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute, creating a roux.
- Slowly whisk in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and let it thicken.
- Once thickened, add the shredded cheddar cheese and paprika. Stir until the cheese melts completely and the sauce is smooth. Season with salt to taste.
- Combine the cooked macaroni with the cheese sauce, stirring well to coat the pasta.
Serving
- Serve the honey pepper chicken over a generous scoop of macaroni and cheese. Garnish with chopped parsley if desired.
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Notes
For added crispiness, consider searing the chicken in a hot skillet for a few minutes before baking. Marinating the chicken longer enhances the flavor, ideally overnight. To ensure a smooth cheese sauce, whisk the milk slowly into the roux to avoid lumps.