Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sriracha sauce
1 teaspoon black pepper
2 cloves garlic, minced
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Chopped parsley for garnish

1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix together the honey, soy sauce, sriracha sauce, black pepper, and minced garlic.

3. Place the chicken breasts in a baking dish and pour the honey mixture over them, ensuring they are well coated.

4. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is caramelized and sticky.

5. While the chicken is baking, cook the elbow macaroni according to the package instructions. Drain and set aside.

6. In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for about 2 minutes.

7. Gradually whisk in the milk, continuing to stir until the mixture thickens and comes to a simmer.

8. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

9. Combine the cooked macaroni with the cheese sauce, stirring until well coated.

10. Serve the chicken breasts alongside the creamy macaroni cheese, garnished with chopped parsley for an extra burst of color and flavor.