Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Drizzle honey over the chicken and sprinkle with black pepper. Set aside.

Place the seasoned chicken in a baking dish and bake for about 15-20 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Set aside to rest before slicing.

Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Meanwhile, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in flour to create a roux, whisking until it bubbles and turns light golden.

Gradually whisk in the milk and heavy cream, cooking until thickened and smooth. Remove from heat and stir in shredded cheddar cheese until fully melted. Optionally mix in melted mozzarella.

Drain the cooked macaroni and fold it gently into the cheese sauce, ensuring every piece is coated.

In a greased baking dish, layer the macaroni and cheese, then place the sliced chicken on top. Drizzle any leftover honey glaze over the chicken.

Place the assembled dish under the broiler for 2-3 minutes if desired for a crispy finish. Serve warm and enjoy!