Ingredients
Scale
For the Honey Pepper Chicken:
- 1 pound chicken thighs, boneless and skinless
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
For the Creamy Macaroni Cheese:
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
For the Honey Pepper Chicken:
- Marinate the Chicken: In a bowl, mix together honey, soy sauce, olive oil, black pepper, red pepper flakes, and salt. Add the chicken thighs and marinate for at least 30 minutes.
- Cook the Chicken: Preheat a skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side, or until cooked through and caramelized. Remove from heat and let it rest before slicing.
For the Creamy Macaroni Cheese: 3. Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add Cheese and Seasoning: Remove from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until well coated. If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and broil for a few minutes until golden.
Serve: Plate the sliced honey pepper chicken alongside a generous scoop of creamy macaroni cheese. Enjoy this delightful meal! 🍽️❤️