Step 1: Marinate the Chicken (Optional)

1. Marinate in Buttermilk: If you have time, marinate the chicken tenders or strips in buttermilk for 30 minutes to 1 hour. This helps tenderize the chicken and adds moisture, creating a juicy interior when fried. You can skip this step if you’re in a hurry.

Step 2: Prepare the Mac and Cheese

1. Cook the Pasta: In a large pot, bring salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture is golden brown and starts to smell slightly nutty. This forms the base of the roux, which will thicken the sauce.
3. Add Milk and Cream: Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce begins to thicken, about 3-5 minutes.
4. Add the Cheese: Remove the saucepan from heat and stir in the shredded cheddar and mozzarella cheeses, a handful at a time, until smooth and creamy. Season with salt, pepper, garlic powder, and smoked paprika, adjusting to taste.
5. Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring until the pasta is fully coated. Set aside while you prepare the chicken.

Step 3: Bread and Fry the Chicken

1. Prepare the Breading: In a shallow bowl, combine the flour, salt, pepper, and paprika. This seasoned flour mixture will give the chicken a crispy, flavorful crust.
2. Coat the Chicken: Remove the chicken from the buttermilk (if marinated) and let any excess liquid drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to adhere. Shake off any excess flour.
3. Heat the Oil: In a deep skillet or Dutch oven, heat about 1 inch of oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test by dropping a small piece of bread into the oil—it should sizzle and brown in about 1 minute.
4. Fry the Chicken: Carefully add the breaded chicken strips to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.

Step 4: Make the Honey Pepper Glaze

1. Combine the Glaze Ingredients: In a small saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using). Stir well to combine.
2. Simmer the Sauce: Bring the mixture to a gentle simmer, allowing it to bubble for 2-3 minutes until slightly thickened. The glaze should have a syrupy consistency that will coat the chicken well.
3. Coat the Chicken in Glaze: Once the glaze has thickened, add the fried chicken pieces to the saucepan and toss to coat them evenly. The honey pepper glaze will stick to the crispy chicken, adding a layer of sweet and spicy flavor.

Step 5: Assemble the Honey Pepper Chicken Mac and Cheese

1. Layer the Mac and Cheese: Transfer the mac and cheese to a large serving dish or casserole. If you like, sprinkle extra shredded cheese over the top for additional gooeyness.
2. Top with Glazed Chicken: Arrange the honey pepper chicken on top of the mac and cheese, distributing the pieces evenly for a beautiful presentation.
3. Garnish: Sprinkle with fresh chopped parsley, green onions, or extra shredded cheese if desired. These garnishes add color and flavor, making the dish even more appetizing.
4. Serve Hot: Serve the honey pepper chicken mac and cheese immediately, with additional honey pepper glaze on the side if you’d like extra sauce for dipping.