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

Season and Cook the Chicken: While the pasta is cooking, pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with the garlic powder, onion powder, smoked paprika, salt, and 1 teaspoon of black pepper until evenly coated.

Sear the Chicken: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. For guidance on safe chicken temperatures, you can refer to the FSA's advice on cooking food safely. Remove the chicken from the pan and set it aside on a plate.

Make the Honey Pepper Glaze: Reduce the heat to low. In the same pan, add the honey, soy sauce, and water. Stir constantly for 1-2 minutes until the glaze bubbles and thickens slightly, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the pan and toss to coat it in the sticky glaze. Remove from the heat.

Start the Cheese Sauce: In a large saucepan, melt the butter over a medium heat. Whisk in the plain flour to form a paste (this is your roux) and cook for 1 minute, stirring constantly.

Build the Sauce: 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.

Add the Cheese: Remove the saucepan from the heat. Add the grated cheddar, Gruyère, and ground nutmeg. Stir until the cheeses are completely melted and the sauce is smooth and velvety. Season with a little salt, but be mindful that the cheese is already salty. I find this is the most crucial step—adding cheese off the heat prevents it from splitting.

Combine and Serve: Add the drained macaroni to the cheese sauce and stir gently to combine. Fold in the glazed honey pepper chicken. Serve immediately in warm bowls, garnished with a sprinkle of fresh parsley and an extra grinding of black pepper.