Season the chicken breast with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 5-7 minutes on each side until fully cooked and golden brown. Remove and let rest.

Whisk together honey and black pepper in a small bowl. Slice rested chicken into bite-sized pieces and toss in the glaze.

Boil salted water in a large pot, add macaroni, and cook until al dente for 8-10 minutes. Drain and set aside.

Melt butter in the same pot, whisk in flour for 1-2 minutes until golden. Gradually add milk while whisking continuously for 5-7 minutes until the sauce thickens.

Stir in cheddar cheese into the sauce, mixing until melted. Optionally add mozzarella cheese for creaminess.

Mix drained macaroni into the cheese sauce until well-coated.

Transfer mac and cheese to a serving dish, top with honey pepper chicken, garnish if desired.

Serve hot with a side salad or veggies for a balanced meal.