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Featured image of Spicy Honey Pepper Chicken And Mac and Cheese, a delicious and comforting meal.

Irresistible Spicy Honey Pepper Chicken and Mac and Cheese

This recipe combines the comfort of creamy mac and cheese with the sweet and spicy kick of honey pepper chicken. The chicken thighs are coated in a flavorful sauce with honey, soy sauce, and sriracha, while the mac and cheese is made with a classic roux-based cheese sauce and a blend of cheddar and Monterey Jack cheese.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 red bell peppers, sliced
  • 3 green onions, chopped
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional
  • 1 lb elbow macaroni
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Equipment

  • Large skillet or wok
  • Large saucepan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • colander
  • wooden spoon or spatula
  • cutting board
  • knife

Method
 

  1. Cook the macaroni according to package directions. Drain and set aside.
  2. While the macaroni is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth.
  3. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  5. Stir in the salt, pepper, and nutmeg.
  6. Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
  7. Add the cooked macaroni to the cheese sauce and stir to coat.
  8. In a bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
  9. In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
  10. Remove the chicken from the skillet and set aside.
  11. In the same skillet, add the garlic, ginger, and bell peppers. Cook until the peppers are tender-crisp, about 3-4 minutes.
  12. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, sesame oil, and red pepper flakes (if using).
  13. Pour the sauce over the peppers and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  14. Add the chicken back to the skillet and toss to coat with the sauce.
  15. Garnish with green onions and serve the chicken immediately over the mac and cheese.

Notes

Adjust the amount of sriracha and red pepper flakes to your liking. Remember, you can always add more spice, but you can't take it away! For a smoother cheese sauce, shred your own cheese instead of buying pre-shredded. Store leftovers separately and reheat before combining.