In a bowl, combine honey, soy sauce, black pepper, and red pepper flakes. Place the chicken breasts in the marinade, ensuring they are well coated. Let them sit for at least 20 minutes.

Boil a pot of salted water, add the elbow macaroni, and cook according to the package instructions until al dente. Drain and set aside.

Preheat your oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Cook the chicken for about 5-6 minutes per side, or until golden brown and cooked through.

Transfer the chicken to a baking dish, drizzle the reserved marinade over it, and bake in the oven for 15-20 minutes until the glaze is bubbly and slightly caramelized.

In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for about 2 minutes to create a roux.

Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 5 minutes.

Remove the sauce from heat and stir in the garlic powder, onion powder, and shredded cheese until melted and smooth.

Combine the cooked macaroni with the cheese sauce, mixing well.

Slice the baked chicken and serve it over the macaroni and cheese. Garnish with parsley if desired.