Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the macaroni and cook until al dente, about 8–9 minutes.

3. Drain the pasta and set aside. Toss with a little oil to prevent sticking.

Step 2: Prepare and Cook the Chicken

1. In a bowl, combine the chicken strips with paprika, garlic powder, onion powder, salt, pepper, and chili flakes (if using).

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the seasoned chicken and sauté for 5–6 minutes, turning occasionally, until golden brown and fully cooked.

4. In a small bowl, whisk together honey, Dijon mustard, and soy sauce.

5. Pour the honey sauce over the cooked chicken in the skillet.

6. Toss the chicken in the sauce and cook for 1–2 more minutes until glazed and sticky. Remove from heat and set aside.

Step 3: Make the Cheese Sauce

1. In a large saucepan, melt the butter over medium heat.

2. Whisk in the flour and cook for 1 minute to form a roux.

3. Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps.

4. Cook for 3–4 minutes until the mixture thickens slightly.

5. Reduce heat to low and stir in the cheddar, mozzarella, and parmesan cheese. Mix until melted and smooth.

6. Season with salt, pepper, and paprika. Taste and adjust seasoning as needed.

Step 4: Combine Everything

1. Add the cooked pasta to the cheese sauce and mix well until every piece is coated.

2. Gently fold in half of the honey pepper chicken. Reserve the rest for topping.

3. Pour the mac and cheese into a large serving dish or oven-safe casserole.

Step 5: Optional Bake (For a Golden Crust)

1. Preheat your oven to 375°F (190°C).

2. Sprinkle a little extra cheese on top and bake uncovered for 10–12 minutes, or until golden and bubbly on top.

3. Remove from oven and top with the remaining chicken.

Step 6: Garnish and Serve

1. Garnish with chopped parsley, a dash of cracked pepper, and a light drizzle of honey.

2. Serve warm and enjoy the creamy, savory-sweet delight!