Ingredients:

For the Honey Pepper Chicken:

2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup honey
1/4 cup soy sauce
1 tablespoon apple cider vinegar
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

For the Creamy Macaroni Cheese:

8 ounces macaroni pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Chopped parsley for garnish

Instructions:

Prepare the Honey Pepper Chicken:

Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and fully cooked, about 6-7 minutes per side. Transfer to a plate and set aside.
In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Simmer, stirring occasionally, until the mixture thickens slightly, about 2-3 minutes.
Slice the cooked chicken breasts into strips and return them to the skillet, ensuring they are evenly coated with the sauce. Set aside while preparing the macaroni cheese.

Prepare the Creamy Macaroni Cheese:

Cook the macaroni pasta according to package instructions. Drain and set aside.
In a separate pot, melt butter over medium heat. Stir in flour and cook for about one minute, stirring constantly.
Gradually whisk in milk until a smooth sauce forms. Continue stirring and cooking until the sauce thickens, about 2-3 minutes.
Remove from heat and stir in shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
Mix the cooked pasta with the cheese sauce until well coated.

Serve:

Plate the creamy macaroni cheese and top with honey pepper chicken strips.
Garnish with chopped parsley for a touch of freshness.
Serve hot and enjoy the delightful combination of flavors!