Spicy Honey Pepper Chicken Paired with Creamy Mac and Cheese
Irresistible Spicy Honey Pepper Chicken with Mac and Cheese made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 3 lbs bone-in chicken thighs
- ½ cup pure honey
- 1 tsp freshly ground black pepper
- ¼ cup unsalted butter plus 2 tbsp for cheese sauce
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 3 cloves fresh garlic minced
- 2 tbsp all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Pat chicken dry and season with salt and black pepper.
- In a small saucepan over medium heat, melt ¼ cup butter. Add minced garlic and sauté until fragrant.
- Stir in honey and black pepper until smooth. Remove from heat.
- Place chicken in a baking dish and pour half the glaze over it. Bake for 25-30 minutes, until internal temperature reaches 165°F (75°C).
- Meanwhile, boil salted water in a large pot and cook macaroni until al dente. Drain and set aside.
- In another pot over medium heat, melt 2 tbsp butter. Stir in flour to create a roux; cook for about 1 minute.
- Gradually whisk in milk until the mixture thickens; add shredded cheddar cheese until melted and smooth.
- Serve chicken drizzled with remaining glaze alongside mac and cheese.