1. Prepare the Crispy Chicken

1. In a bowl, add the chicken pieces and cover with buttermilk. Let it marinate for at least 15 minutes (or up to 2 hours for extra tenderness).
2. In another bowl, mix flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne.
3. In a separate bowl, beat one egg.
4. Remove chicken from buttermilk, dip into the egg, then coat thoroughly with the flour mixture. Shake off excess.
5. Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry chicken in batches for 5-7 minutes until golden brown and crispy. Drain on a paper towel.

2. Make the Honey Pepper Sauce

1. In a small saucepan, combine honey, brown sugar, black pepper, red pepper flakes, soy sauce, apple cider vinegar, Dijon mustard, and butter.
2. Heat over medium, stirring until well combined. Let it simmer for 3-5 minutes until slightly thickened.
3. Toss the crispy chicken in the sauce until evenly coated.

3. Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

4. Make the Cheese Sauce

1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
2. Slowly add milk and heavy cream, whisking constantly until smooth. Cook for 2-3 minutes until slightly thickened.
3. Reduce heat and stir in cheddar, mozzarella, salt, black pepper, smoked paprika, and garlic powder. Stir until melted and smooth.

5. Assemble the Dish

1. Add the cooked pasta to the cheese sauce, stirring to coat evenly.
2. Spoon the mac and cheese into serving bowls.
3. Top with honey pepper chicken.
4. Sprinkle with Parmesan cheese if desired. Serve immediately!