1. Preheat the oven to 400°F (200°C). Pat chicken dry and season with salt and black pepper.

2. In a small saucepan, melt ¼ cup butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

3. Stir in honey and freshly ground black pepper until combined into a glossy glaze.

4. Place the seasoned chicken in a baking dish and pour half of the glaze over it.

5. Bake for 25–30 minutes, or until internal temperature reaches 165°F (75°C).

6. Meanwhile, cook the macaroni in salted water until al dente. Drain and set aside.

7. In a pot, melt 2 tbsp butter and whisk in flour to create a light roux. Gradually add milk, whisking until thickened.

8. Stir in shredded cheddar cheese until fully melted into a creamy sauce.

9. Combine macaroni with the cheese sauce and season to taste.

10. Serve baked chicken drizzled with remaining honey pepper glaze alongside creamy mac and cheese.