Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions for al dente (it will continue to cook in the sauce). Before draining, reserve about 1 ½ cups of the starchy pasta water. Drain the pasta and set aside. You can toss it with a tiny bit of oil to prevent sticking if not saucing immediately.

Step 2: Prepare and Cook the Chicken
Pat the chicken pieces completely dry with paper towels. Season generously with ½ teaspoon of the kosher salt and the garlic powder. In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a clean plate. Do not wipe out the skillet—those browned bits are flavor gold.

Step 3: Create the Honey Pepper Glaze
In the same skillet over medium heat, add the 2 tablespoons of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Carefully add the honey, soy sauce, and apple cider vinegar. Whisk to combine, scraping up all the browned bits from the bottom of the pan. Bring to a gentle simmer. Add the freshly cracked black pepper and the remaining ½ teaspoon of salt. Let the sauce simmer for 2-3 minutes until it slightly thickens and becomes glossy. Return the cooked chicken to the skillet and toss to coat thoroughly in the glaze. Remove from heat and set aside, covered.

Step 4: Build the Cheese Sauce (Roux-Based)
In a large Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat. Once foaming subsides, whisk in the flour to form a paste (roux). Cook, whisking constantly, for 1-2 minutes until it turns a light golden color and smells nutty—this cooks out the raw flour taste. Gradually, in a slow and steady stream, whisk in the warm milk and heavy cream. Continue whisking vigorously to prevent any lumps from forming.

Step 5: Thicken and Season the Sauce
Bring the milk mixture to a gentle simmer, still whisking frequently. It will slowly thicken to the consistency of a thin gravy. Stir in the Dijon mustard, smoked paprika (if using), onion powder, ½ teaspoon salt, and white pepper. Let it simmer gently for 3-4 minutes to allow the flavors to meld and the flour to fully cook, stirring often to prevent sticking on the bottom.

Step 6: Create the Ultimate Cheese Sauce
Reduce the heat to low. Gradually add the grated cheeses (except the Parmesan) in handfuls, stirring with a wooden spoon or spatula in a figure-eight motion until each addition is fully melted and smooth before adding the next. Once all cheese is incorporated and the sauce is luxuriously smooth, stir in the grated Parmesan. If the sauce seems too thick, gradually thin it with a splash of the reserved pasta water until you reach your desired creamy consistency.

Step 7: Combine, Assemble, and Serve
Add the drained al dente pasta to the pot of cheese sauce. Gently fold until every piece of pasta is coated. To serve, portion the creamy mac and cheese into bowls or onto plates. Top generously with the honey pepper glazed chicken pieces, ensuring you drizzle any extra glaze from the skillet over the top. Garnish immediately with chopped fresh parsley, an extra crack of black pepper, and a sprinkle of Parmesan. Serve hot