First Step: COOK THE MACARONI

1. Boil the Pasta: In a large pot of salted water, bring the pasta to a boil and cook according to the package instructions (usually around 8-10 minutes) until al dente. Once done, drain the pasta and set it aside. You can toss it with a little olive oil to prevent sticking while you prepare the cheese sauce.
2. Keep the Pasta Warm: Return the pasta to the pot or place it in a large bowl, cover, and keep warm while you work on the cheese sauce.

Second Step: PREPARE THE HONEY PEPPER CHICKEN

1. Cook the Chicken: Heat the olive oil over medium-high heat in a large skillet. Season the chicken breasts with salt and black pepper. Place the chicken in the skillet and cook for 6-7 minutes per side until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and set aside.
2. Make the Glaze: In the same skillet, reduce the heat to medium. Add the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, and smoked paprika. Stir to combine, scraping up any bits left in the pan from the chicken. Let the sauce simmer for 2-3 minutes until it thickens slightly and becomes syrupy.
3. Glaze the Chicken: Return the cooked chicken to the skillet and spoon the honey pepper glaze over the top. Cook for an additional 2-3 minutes, allowing the chicken to absorb the glaze and get a nice, sticky coating. If desired, flip the chicken to coat both sides in the glaze.
4. Slice the Chicken: Once the chicken is coated in the glaze, remove it from the skillet and let it rest for a few minutes. Slice it thinly against the grain and set aside.

Third Step: MAKE THE CREAMY MACARONI CHEESE

1. Make the Roux: In the same large skillet (or a separate saucepan), melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until the flour turns golden and becomes fragrant. This is your roux, which will thicken the cheese sauce.
2. Add the Milk: Gradually whisk in the milk, making sure to break up any lumps of flour. Continue to whisk until the mixture begins to thicken and turn creamy, about 3-4 minutes.
3. Stir in the Cheese: Once the milk mixture has thickened, reduce the heat to low and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
4. Season the Sauce: Add the garlic powder, mustard powder, salt, and black pepper to the cheese sauce. Taste and adjust the seasonings to your liking. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
5. Combine with the Pasta: Add the cooked macaroni to the cheese sauce and stir gently to coat the pasta evenly with the creamy cheese mixture. Make sure every piece of pasta is covered in the velvety sauce.

Fourth Step: ASSEMBLE AND SERVE

1. Plate the Dish: Serve the creamy macaroni and cheese in individual bowls or on plates. Arrange the sliced honey pepper chicken on top of the macaroni cheese or beside it, depending on your preference.
2. Garnish: Sprinkle with chopped parsley for a pop of freshness and color. You can also add a dash of extra black pepper or a few crushed red pepper flakes if you prefer a bit more spice.
3. Enjoy: Serve this dish hot and enjoy the combination of tender, flavorful chicken and creamy, cheesy pasta. It’s the ultimate comfort meal that’s sure to satisfy.