Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.

Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-5 minutes.

Reduce the heat to low and stir in the cheddar, mozzarella, blue cheese, and Parmesan until melted and smooth. Add garlic powder, onion powder, salt, and pepper. Mix well.

Combine the cooked macaroni with the cheese sauce, stirring to coat evenly. Remove from heat.

In a small bowl, mix honey, black pepper, and paprika. Set aside.

Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through.

Brush the honey pepper mixture over the chicken during the last minute of cooking.

Serve the creamy mac and cheese topped with the honey pepper chicken.