1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.

2. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.

3. Slowly add the warm milk and cream, whisking to avoid lumps. Simmer until slightly thickened.

4. Add cheddar and mozzarella cheeses gradually, stirring until fully melted. Season with salt and pepper.

5. Pat chicken dry and season with garlic powder, paprika, black pepper, and salt.

6. Set up three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

7. Dredge chicken in flour, dip in egg, then coat in breadcrumbs. Repeat for extra crunch.

8. Heat oil in a skillet and fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side.

9. Transfer chicken to a paper towel-lined plate.

10. In a small saucepan, combine honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper. Simmer.

11. Add cornstarch slurry to thicken glaze, then remove from heat.

12. Pour cheese sauce over cooked macaroni and stir to combine.

13. Top with crispy chicken and drizzle honey pepper glaze over the top.

14. Garnish with parsley or extra cheese if desired.

15. Serve immediately while hot and cheesy.