Honey Pepper Chicken Mac and Cheese

Ingredients:
For the Honey Pepper Chicken:
2 boneless, skinless chicken breasts
2 tbsp honey
1 tbsp olive oil
1 tbsp soy sauce
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Salt, to taste
For the Mac and Cheese:
250g elbow macaroni (or your favorite pasta shape)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese (grated)
1/2 cup mozzarella cheese (grated)
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper, to taste
1/2 tsp paprika (optional, for a little smoky flavor)
Fresh parsley (for garnish, optional)
Instructions:
1. Make the Honey Pepper Chicken:
In a small bowl, mix together honey, olive oil, soy sauce, black pepper, garlic powder, onion powder, and a pinch of salt.
Heat a pan over medium heat and cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it thinly against the grain.
Drizzle the honey-pepper sauce over the chicken and toss to coat. Set aside.
2. Prepare the Mac and Cheese:
Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.
Make the cheese sauce: In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
Slowly whisk in the milk and cream, making sure there are no lumps. Bring the mixture to a simmer and cook for about 3–4 minutes, stirring frequently, until the sauce thickens.
Add the cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until melted and smooth. Season with garlic powder, paprika (if using), salt, and pepper to taste.
3. Combine the Mac and Cheese:
Add the cooked macaroni to the cheese sauce and stir until well-coated. If the sauce is too thick, add a little more milk to reach your desired consistency.
4. Assemble and Serve:
Serve the creamy mac and cheese in individual bowls, topping each with the honey-pepper chicken slices.
Garnish with fresh parsley and a little extra black pepper, if desired.