1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, honey, and freshly ground black pepper. Stir frequently so the chicken is evenly coated and warmed through, about 4-5 minutes. Remove from heat and set aside.
3. In a separate large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux, whisking constantly, for about 2 minutes until it turns a light golden color—this step ensures the sauce will be smooth and thick.
4. Gradually pour in the warmed milk, whisking constantly to avoid lumps. Continue to cook for about 5-7 minutes until the sauce thickens and coats the back of a spoon.
5. Lower the heat and add garlic powder, smoked paprika, salt, and a generous amount of shredded cheddar and mozzarella cheeses. Stir gently until all the cheese has melted and the sauce is creamy.
6. Add the cooked macaroni to the cheese sauce and mix well to coat every piece.
7. Fold in the honey pepper chicken carefully, distributing the chicken evenly throughout the mac and cheese.
8. For an extra special touch, transfer the mac and cheese to a baking dish, sprinkle with Parmesan cheese, and broil for 2-3 minutes until the top is golden and bubbly. Watch closely to prevent burning.
9. Remove from the oven and let it rest for a few minutes before serving. This allows the flavors to meld beautifully.

One thing Mama Lou always reminded me was patience—good food takes time but is always worth it. I keep this close in my heart and kitchen and encourage you to savor each step, especially as the aroma fills your home.