1. Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
2. While the pasta cooks, prepare the chicken. Pat the breasts dry and season both sides with salt and plenty of freshly ground black pepper. The pepper’s bite will shine through as part of this dish’s signature flavor.
3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a plate to rest.
4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
5. Whisk in the butter until melted, then stir in the flour, cooking for about 1-2 minutes. This creates your roux, the base for that creamy sauce Mama Lu would have been proud of.
6. Slowly pour in the milk while whisking constantly to avoid lumps. Keep stirring until the mixture thickens, about 5 minutes.
7. Remove the skillet from heat and stir in the shredded cheddar and Parmesan cheese until smooth and melted. Add smoked paprika if using, then season with salt and pepper to taste.
8. Slice the rested chicken into strips or bite-sized pieces.
9. Return the drained macaroni to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and stir gently to coat every piece.
10. Fold in the honey and a little extra black pepper, then add the chicken pieces on top. Give it one last gentle stir to combine flavors without breaking up the chicken.
11. Serve immediately, garnished with freshly chopped parsley for a pop of color and freshness.

I love to think of this step as the moment everything comes together—the sweetness, the peppery heat, the creamy cheese, and the tender chicken. It’s like hearing Mama Lu’s stories on the porch, where every ingredient had a purpose and every bite a memory.