Make the hot honey

• Combine the honey, Frank's RedHot and chili flakes in a small bowl.
• Stir until well blended and set aside.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain.

Make the roux

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook until golden.

Build the cheese sauce

• Slowly pour in the milk, whisking constantly until smooth and creamy.
• Stir in the chipotle in adobo, smoked paprika, garlic powder, salt, pepper and the chicken bouillon cube.
• Add the fontina, mozzarella and marble cheddar and stir until melted.

Combine and bake

• Fold the drained pasta into the cheese sauce.
• Transfer to a baking dish and bake until golden and bubbling.

Finish and serve

• Drizzle the hot honey over the mac and cheese.
• Serve hot.