Make the hot honey

• Combine the honey, Frank's RedHot and chili flakes in a small saucepan.
• Warm gently over low heat, stirring, until well blended.

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 lightly golden.
• Slowly pour in the milk, whisking constantly until smooth and creamy.

Season the sauce

• Stir the chipotle in adobo and the chicken bouillon cube into the sauce.
• Add the smoked paprika, garlic powder, salt and pepper and mix well.

Melt in the cheese

• Add the mozzarella, fontina and marble cheddar to the sauce.
• Stir over low heat until fully melted and smooth.

Combine and serve

• Fold the drained pasta into the cheese sauce until evenly coated.
• Transfer to a baking dish, drizzle with the hot honey and serve.