Preheat the oven to 400°F (200°C).

In a bowl, whisk together honey, crushed red pepper flakes, black pepper, and salt. Brush or toss chicken thighs in the glaze until evenly coated.

Arrange the glazed thighs skin-side up on a baking sheet and bake for about 30 to 35 minutes, or until a thermometer inserted into the thickest part reads 165°F.

Meanwhile, bring a pot of salted water to a boil and cook elbow macaroni according to package instructions until al dente, then drain.

In a saucepan over medium heat, melt butter, stir in flour and cook for 1 to 2 minutes to form a roux.

Gradually whisk in milk until smooth; add garlic powder, onion powder, a pinch of salt, and stir in cheddar until melted.

Combine cooked macaroni with cheese sauce in a saucepan or mixing bowl and toss until coated and heated through.