Cook the macaroni according to package directions until al dente. Drain and set aside.

For the cheese sauce, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute.

Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat. Stir in salt, pepper, and nutmeg. Add the cheddar and Gruyère cheeses, stirring until fully melted and smooth. Add the cooked macaroni to the cheese sauce and stir to combine. Pour the mixture into a 9×13 inch baking dish.

For the chicken, toss the cubed chicken with olive oil, garlic powder, and paprika.

Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.

While the chicken cooks, mix the honey, soy sauce, apple cider vinegar, and red pepper flakes in a small bowl to make the glaze.

Pour the honey pepper glaze over the cooked chicken in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken pieces.

Spoon the honey pepper chicken evenly over the macaroni and cheese mixture in the baking dish.

Bake at 375 degrees Fahrenheit for 15 minutes, or until the top is lightly golden and bubbly.