Hey there! So, let me tell you about this utterly delightful dish I stumbled upon one rainy Saturday afternoon when I couldn’t decide between my love for spicy chicken and creamy pasta. Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese—sounds like a mouthful, right? But trust me, each bite is a piece of heaven. I remember the first time I made it, I was trying to impress my in-laws. Let’s just say I earned a few brownie points that day!
Why You’ll Love This
I make this whenever I want to impress without spending hours in the kitchen. My family goes crazy for this because it’s the perfect balance of sweet, spicy, and cheesy. (And let’s be honest, who doesn’t love cheese?) The secret ingredient is a dash of love, or maybe that’s just me being cheesy!
Ingredients You’ll Need
- 4 chicken breasts (or thighs if you’re feeling adventurous)
- 1/4 cup honey (I’ve used maple syrup in a pinch)
- 2 tablespoons soy sauce
- 1 tablespoon freshly ground black pepper (white pepper works too!)
- 250g macaroni pasta (I reckon any short pasta will do)
- 2 cups of cheddar cheese, grated (or whatever cheese your heart desires)
- 1 cup of whole milk (cream is indulgent but oh so good)
- Salt and a pinch of love
How To Make It
Start by preheating your oven to 180°C (350°F). I like to marinate the chicken first. Mix honey, soy sauce, and black pepper, then smother the chicken with it. Let it sit for 20 minutes or so—time to sip some coffee.
Cook the macaroni according to package instructions. Or if you’re like me, until it feels right. Meanwhile, melt butter in a saucepan, add the milk, then slowly add the cheese. Stir until it’s all melty and divine.
Now, pop the chicken into the oven for about 25 minutes. Don’t worry if it looks a bit too dark—it’s all part of the charm.
Mix the cooked pasta with the cheese sauce. I usually sneak a taste here, you know, just to make sure it’s good. Once the chicken is done, let it rest a bit (if you can resist). Serve it up with the creamy macaroni and brace yourself for compliments!
Notes From My Kitchen
I’ve found that adding a bit of paprika to the honey mix gives it a nice kick. And, I once tried using almond milk; it was a disaster, to be honest!
Variations I’ve Tried
One time, I used turkey instead of chicken—didn’t quite hit the spot. But adding a sprinkle of nutmeg to the cheese sauce was a surprisingly good idea!
Equipment Check
No baking dish? No worries, just use a deep pan. I’ve even used a foil tray once while camping (don’t ask!)
How to Store
You can store leftovers in an airtight container for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I think it pairs beautifully with a crunchy green salad. My kids love having it with garlic bread (carb overload, but hey!).
Pro Tips
Trust me, don’t skip marinating the chicken. I once tried rushing this step and regretted it because the flavors didn’t quite meld. Oh, and always grate your own cheese; pre-grated stuff just doesn’t melt the same.
FAQ – Real Questions I’ve Gotten
Can I use boneless chicken thighs instead of breasts? Absolutely, they actually stay juicier!
Is there a way to make it gluten-free? Sure thing, just swap the pasta for a gluten-free version and use tamari instead of soy sauce.
Do I have to use cheddar? Not at all, though cheddar gives it that classic taste. Try gouda or mozzarella for a change!