Method

• Prepare the chicken. Cook your preferred chicken according to the package instructions. Ensure the internal temperature reaches 165F. Set aside.
• Boil the pasta. While the chicken is cooking, bring a pot of water to a boil. Cook the pasta according to the package instructions. Drain the pasta water.
• Create the cheese sauce. While the pasta is cooking, melt a stick of butter in a large pan. Add in 3 tablespoons of flour, salt and pepper. Stir until you create a thin paste. Slowly pour in the milk while stirring over low heat. Allow the roux to simmer for 2-3 minutes. Add the cheese a little bit at a time while stirring. Do this slowly to prevent clumping. Once the cheese sauce is smooth, add in the minced garlic and allow the sauce to simmer for an additional 2-3 minutes.
• Fold together the mac and cheese. Pour the cheese sauce over the cooked and drained pasta. Gently fold them together until all of the pasta is coated in the creamy sauce.
• Make the sauce. Pour all of the ingredients for the sauce into a saucepan. Allow it to simmer on low heat for 10 minutes.
• Coat the chicken. Add the chicken to the pan of homemade honey pepper sauce. Use tongs to gently coat the crispy bites.
• Assemble and serve. Add the macaroni and cheese to a bowl. Add a generous portion of the honey pepper chicken to the top of the pasta. Use any excess sauce in the bottom of the saucepan to drizzle over the top of the bowl of chicken and pasta before serving.