Heat the skillet by warming 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, taking about 2 minutes.

Season 4 boneless, skinless chicken breasts generously with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.

Cook the seasoned chicken breasts in the hot skillet for 6-7 minutes on each side, or until golden brown and reaching an internal temperature of 165°F.

Prepare the glaze by adding ½ cup of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of Dijon mustard in the same skillet, stirring well.

Glaze the chicken by returning it to the skillet, ensuring it’s fully coated in the sticky glaze, and simmer for an additional 2 minutes.

Cook the elbow macaroni in a large pot of boiling salted water for 7-9 minutes until al dente, then drain and set aside.

In a separate saucepan, melt 4 tablespoons of butter over medium heat, whisk in ¼ cup of flour, and then gradually add 2 cups of whole milk, whisking until thickened.

Add 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese to the thickened sauce, stirring until melted and smooth.

Fold in the drained macaroni into the cheese sauce, mixing gently to ensure every piece is covered.

Serve the glazed chicken alongside a generous helping of creamy mac and cheese.