Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually about 8-10 minutes). Drain well and set aside.

Start the Cheese Sauce: While the pasta cooks, melt the butter in a large saucepan or pot over a medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step cooks out the raw flour taste.

Build the Béchamel: Gradually pour in the warm milk, whisking continuously to avoid lumps. Continue to cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon. For a deep dive into this technique, Serious Eats has a great guide on making a perfect Béchamel.

Make it Cheesy: Remove the saucepan from the heat. Add the Dijon mustard, smoked paprika, and nutmeg. Stir in the grated cheddar and Gruyère a handful at a time until completely melted and the sauce is smooth. Season with salt and white pepper. I find that it’s best to add the cheese off the heat to prevent the sauce from splitting.

Prepare the Chicken: While the cheese sauce is resting, heat the olive oil in a large frying pan over a medium-high heat. Season the chicken chunks with a little salt and add them to the pan. Cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed.

Glaze the Chicken: Reduce the heat to low. Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the honey and soy sauce, and add the coarsely ground black pepper. Stir everything together to coat the chicken. Let it bubble gently for a minute.

Thicken the Glaze: Pour in the cornflour slurry and stir. The sauce will thicken almost immediately into a beautiful glaze. Give it a taste and add more black pepper if you like a bit more of a kick.

Combine and Serve: Add the cooked macaroni to the pot with the cheese sauce and stir until every piece is coated. Divide the mac and cheese among four bowls. Top each portion with a generous amount of the honey pepper chicken, spooning over any extra glaze. Garnish with fresh chives and an extra crack of black pepper, if desired, and serve immediately.