Pat chicken dry with paper towels. Season both sides lightly with salt and about 1 teaspoon of the cracked black pepper.

Heat 1 tablespoon butter in a skillet over medium heat until it foams. Add the chicken and cook 5 to 6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Remove chicken to a plate and let it rest.

In the same skillet, reduce heat to medium-low and add the minced garlic. Cook for 30 seconds until fragrant.

Pour in the honey and soy sauce. Add the remaining 1/2 teaspoon black pepper and red chili flakes if using. Increase heat slightly and simmer until the sauce thickens to a glaze—about 2 to 4 minutes.

Return the chicken to the skillet and spoon the glaze over both sides until well coated and glossy. Keep warm.

Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 1 minute less than package instructions. Drain and set aside.

In a saucepan, melt the remaining 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

Slowly whisk in the milk and cook, stirring, until thickened and bubbling.

Remove from heat and stir in the shredded cheddar until melted and smooth. Season with salt to taste.

Toss the cooked macaroni in the cheese sauce until coated.

Plate a scoop of mac and cheese, slice the honey pepper chicken, place on top or to the side, and drizzle extra pan sauce over the chicken and pasta before serving.