Cook the macaroni according to package directions until al dente, about 8-10 minutes. Drain and mix in cheddar and mozzarella until melted.

Season cooked chicken to taste with salt, pepper, and spices. Shred or chop into bite-sized pieces.

Combine cooled mac and cheese with seasoned chicken and shape into 1-2 inch balls.

Set up a dredging station with flour, beaten eggs, and crushed pretzels. Coat each ball first in flour, then eggs, then pretzels.

Chill the coated bombs in the refrigerator for 20-30 minutes to help hold their shape.

Preheat oven to 375°F or heat oil for frying. Bake for 15-20 minutes or fry for about 4-5 minutes each.

Drizzle each bomb with hot honey before serving warm with additional hot honey or dipping sauce.