Cook 4 strips of bacon until crispy, then chop and set aside for later.

Cook 1 lb of spiral or large elbow noodles according to package directions and set aside.

Bake 8 strips of frozen breaded chicken strips as per the package instructions and keep warm.

In a medium or small saucepan, combine all the ingredients: ¾ cup honey, 3 tbsp soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 1 tbsp white vinegar, 1 tsp black pepper, ¼ tsp cayenne pepper, ¼ tsp garlic powder, and 1 dash of paprika. Bring the mixture to a boil, then reduce the heat to a low simmer and let it cook until the rest of the dish is ready.

Melt 4 tbsp butter in a large saucepan. Whisk in 4 tbsp all-purpose flour and cook for 1 minute over low to medium heat.

Gradually whisk in 1 cup of heavy cream and 1½ cups of milk. Allow the mixture to warm up for about 5 minutes or until it thickens over medium heat.

Add in the cheeses: ½ cup parmesan cheese, 1 cup mozzarella cheese, and 1 cup Colby Jack cheese. Stir until all the cheese is melted and fully combined. Reduce the heat to low and toss in the cooked, drained pasta.

To serve, place a generous portion of mac and cheese on each plate and sprinkle with the chopped bacon.

Dip the baked chicken strips into the warm honey pepper sauce, ensuring the breading is fully coated. Be careful not to leave them in the sauce too long, or the breading may start to fall off.

Top the mac and cheese with the coated chicken and enjoy!