Step 1: Boil the Pasta
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes). Drain and set aside. Do not rinse.

Step 2: Season and Dredge the Chicken
While the pasta water heats, pat the chicken chunks very dry with paper towels. In a bowl, toss them with 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons flour until evenly coated. This light dredge will help create a golden crust and thicken the sauce later.

Step 3: Pan-Sear the Chicken
Heat 2 tablespoons of olive oil or butter in your large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through. Transfer the seared chicken to a clean plate. It will finish cooking in the sauce.

Part 2: Prepare the Honey Pepper Glaze

Step 4: Build the Glaze Sauce
In the same skillet (with the browned bits still in there), reduce heat to medium. Add 2 tablespoons butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the honey, soy sauce, and apple cider vinegar. Whisk continuously, scraping up the flavorful browned bits from the pan bottom.

Step 5: Simmer and Thicken
Add the 2-3 teaspoons of coarsely ground black pepper. Bring the mixture to a simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly into a glossy glaze.

Step 6: Glaze the Chicken
Return all the seared chicken chunks and any accumulated juices to the skillet. Toss continuously for 1-2 minutes until the chicken is evenly coated in the sticky honey pepper sauce. Transfer the glazed chicken to a bowl and cover to keep warm. Rinse the skillet briefly—you’ll use it again for the cheese sauce.

Part 3: Make the Creamy Cheese Sauce

Step 7: Create the Roux
In the now-clean skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour. Cook, whisking constantly, for 1-2 minutes until the mixture (the roux) turns a light golden color and smells nutty. This cooks out the raw flour taste.

Step 8: Form the Béchamel
Slowly pour in the warmed milk and cream while whisking constantly to prevent lumps. Add the Dijon mustard, garlic powder, onion powder, and smoked paprika. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Step 9: Create the Cheese Sauce
Remove the skillet from the heat. Gradually add the shredded cheese, one handful at a time, whisking until each addition is fully melted and smooth before adding the next. This prevents the sauce from breaking. Season the creamy cheese sauce with salt and white pepper to taste.

Part 4: Assemble the Final Dish

Step 10: Combine Pasta and Sauce
Add the drained, cooked pasta to the skillet with the cheese sauce. Stir until every piece of macaroni is luxuriously coated.

Step 11: Add the Chicken and Serve
Gently fold the honey pepper chicken and all its glorious glaze into the mac and cheese, or simply pile it on top for presentation. Garnish with chopped fresh parsley and an extra crack of black pepper. Serve immediately while hot and gooey.