Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

This Sweet and Spicy Honey Pepper Chicken paired with Creamy Macaroni Cheese is the ultimate comfort food dream team. The chicken is glazed with a sticky, flavorful honey pepper sauce that perfectly balances sweetness and heat. Paired with rich, velvety mac and cheese loaded with cheddar and mozzarella, it’s a crave-worthy meal ideal for weeknights or whenever you want to treat yourself to something truly satisfying.

Ingredients

Honey Pepper Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ½ cup honey
• ¼ cup soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground cayenne pepper

Creamy Macaroni Cheese:

• 8 ounces macaroni pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish

Instructions

Step 1: Make the Honey Pepper Chicken

1. Season the Chicken:
   Pat the chicken dry and season both sides with salt and pepper.
2. Sear the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 6–7 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C).
3. Prepare the Sauce:
   In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5–7 minutes).
4. Glaze the Chicken:
   Pour the sauce over the cooked chicken in the skillet. Simmer for another 2–3 minutes, spooning sauce over the chicken to fully coat. Remove from heat and set aside.

Step 2: Make the Creamy Macaroni Cheese

1. Cook the Pasta:
   Boil the macaroni in salted water according to package directions. Drain and set aside.
2. Make the Roux:
   In the same pot, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
3. Add the Milk:
   Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens (about 5–7 minutes).
4. Stir in the Cheese:
   Lower the heat and add the cheddar and mozzarella cheeses. Stir until fully melted and smooth. Season with salt and pepper to taste.
5. Combine:
   Fold the cooked macaroni into the cheese sauce until evenly coated.

Step 3: Serve

1. Plate It Up:
   Spoon a hearty portion of macaroni cheese onto each plate and top with the glazed honey pepper chicken.
2. Garnish:
   Sprinkle with fresh parsley for a touch of color and freshness.

Tips & Variations

• Control the Heat: Adjust the cayenne pepper to suit your heat preference. A pinch of red pepper flakes adds extra kick if you like it hot!
• Juicier Option: Chicken thighs are a great alternative for more flavor and tenderness.
• Lighter Version: Use reduced-fat cheese and low-fat milk to make a lighter mac and cheese—though you’ll sacrifice some creaminess.