Step 1: In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, garlic powder, black pepper, red pepper flakes, and salt. Add the chicken pieces, ensuring they are thoroughly coated in the marinade. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Step 2: Heat the olive oil in a large skillet or pan over medium-high heat. Add the marinated chicken, reserving any extra marinade. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through.
Step 3: Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and beautifully coats the chicken pieces. Remove from heat.
Step 4: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
Step 5: In the same pot (or a clean one), melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1 minute to create a roux.
Step 6: Slowly pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring occasionally, until the mixture thickens to a creamy consistency, usually 3-5 minutes.
Step 7: Reduce the heat to low. Stir in the shredded sharp cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety. If desired, stir in the grated Parmesan cheese.
Step 8: Add the drained macaroni to the cheese sauce. Stir well to ensure every noodle is coated in the rich, cheesy goodness. Serve immediately with the honey pepper chicken.