Preheat your oven to 375 F. Prepare a large sheet tray, lined with foil and with a wire rack set into the tray.

In a large bowl add the blended chipotle peppers in adobo, honey, spices and chicken thighs. Toss to combine and let sit for 10-15 minutes. Arrange the chicken on the prepared sheet tray along with the halved bell peppers. Roast in the preheated oven for 12-15 minutes, until the chicken is browned and the internal temperature reaches 165 F.

While the chicken cooks prepare your cheese sauce: In a wide shallow pan or pot add the butter and let melt over medium high heat. Add in the cream and bring to a light simmer. Add in the salt, pepper, garlic powder, cayenne and paprika and whisk to combine. Add in the grated, sharp cheddar, gouda and colby jack cheeses.

Add the cooked pasta to a large mixing bowl. Stir the sauce over medium heat until the cheese all melts and the sauce thickens slightly. Remove from heat and pour over the cooked pasta. Toss to coat all the pasta in sauce.

Remove the chicken and peppers from the oven and dice into small pieces. Add to the bowl set aside.

Decrease your oven temperature to 350 F

To a large baking dish or casserole dish, add about ⅓ of the cheesy sauced pasta, Sprinkle with ½ the mozzarella and sharp cheddar, then ½ of the diced chicken and peppers. Repeat this layering with the rest of the ingredients.

Bake the mac and cheese until bubbling and slightly browned on top, about 12-15 minutes. Let cool for 10 minutes before serving.