Cooking is an art, and this dish is no exception. Here’s how to bring it to life:

1. Begin by cooking the macaroni pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning with black pepper, garlic powder, paprika, and a pinch of salt. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes.
3. Reduce the heat to medium and add honey, soy sauce, and apple cider vinegar to the skillet. Stir until the chicken is well-coated, allowing the sauce to thicken slightly, about 2-3 minutes.
4. In a separate saucepan, heat heavy cream over low heat, gradually adding the shredded cheddar cheese. Stir continuously until the cheese melts completely into a smooth sauce.
5. Combine the cooked macaroni, cheese sauce, and honey pepper chicken in a large bowl. Mix until the pasta is evenly coated with the sauce and the chicken is well-distributed.
6. Serve hot, garnished with chopped chives for a fresh burst of color and flavor.

I recall my mum’s gentle reminders to taste as you go, letting the flavors guide you to perfection. It’s a practice I cherish and encourage you to embrace as well.