1. Season your chicken breasts with some salt and pepper.
2. Heat up olive oil in a skillet over medium heat. Cook your chicken until it’s golden and fully cooked, about 6-7 minutes per side. Once done, take them out of the skillet and set them aside.
3. In the same skillet, mix together honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and ground cayenne pepper. Let it simmer until it thickens a bit, stirring occasionally, for around 2-3 minutes.
4. Slice up your cooked chicken into strips and put them back into the skillet with the honey pepper sauce. Make sure the chicken gets coated evenly with the sauce, then set it aside while you tackle the macaroni cheese.
5. Cook your macaroni pasta following the instructions on the package, then drain it and set it aside.
6. In a separate pot, melt your butter over medium heat. Stir in the flour and cook for about a minute, stirring constantly. Gradually whisk in the milk until you’ve got a smooth sauce. Keep stirring and cooking until the sauce thickens up, which should take around 2-3 minutes.
7. Take the pot off the heat and stir in your shredded cheddar and mozzarella cheese until they melt and blend smoothly. Season the sauce with salt and pepper to your liking.
8. Mix your cooked pasta with the cheese sauce until everything’s well coated.
9. To serve, plate up your creamy macaroni cheese and pile on the honey pepper chicken. Sprinkle some chopped parsley on top for a bit of freshness.
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