In a mixing bowl, combine honey, smoked paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Toss the chicken thighs until coated, cover, and refrigerate for at least 30 minutes or overnight.

Bring a large pot of salted water to a boil, add elbow macaroni pasta, and cook for 7-9 minutes until al dente. Drain and set aside.

Preheat the oven to 375°F (190°C). Place marinated chicken on a baking sheet and bake for 25-30 minutes, brushing with reserved marinade halfway through.

In a saucepan, melt butter over medium heat, whisk in flour, and then gradually pour in milk while whisking. Cook until thickened, then stir in cheddar cheese until melted.

Combine cooked macaroni with the cheese sauce in a bowl, mixing until coated. Serve alongside the baked chicken.