Begin by boiling a large pot of salted water. Add your elbow macaroni and cook until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and keep it warm by covering it with a clean kitchen towel.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and freshly ground black pepper. Sear the chicken for about 6–7 minutes on each side, or until golden brown and cooked through.

Using the same skillet, add honey, soy sauce, apple cider vinegar, black pepper, garlic powder, and smoked paprika to create a glaze. Stir and let simmer for about 2–3 minutes until it thickens slightly.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook until fragrant. Gradually add 2 cups of whole milk, whisking continuously until smooth, about 3-5 minutes. Stir in sharp cheddar, mozzarella, and parmesan until melted.

Carefully fold the cooked macaroni into the cheese sauce, ensuring each piece is well coated. Stir for an additional minute over low heat.

To serve, spoon a generous portion of the macaroni onto each plate. Top with sliced honey-glazed chicken and garnish with parsley and a sprinkle of crushed red pepper flakes.