Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and add 1 pound of elbow macaroni. Cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and set it aside, allowing its residual heat to keep it warm while you prepare the cheesy sauce.

In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in ¼ cup of all-purpose flour, cooking for about 1 minute until you have a bubbly paste. Gradually add 3 cups of milk while continuously whisking to eliminate lumps. Stir frequently and bring the mixture to a simmer, watching for it to thicken slightly, which should take around 5-7 minutes.

Reduce the heat to low and stir in 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese, continuing to stir until fully melted and smooth. This creamy mixture is the heart of your BBQ Chicken Mac and Cheese! Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste.

Gently fold in the drained macaroni into the cheese sauce, ensuring each piece of pasta is evenly coated.

In a separate bowl, combine 2 cups of cooked and shredded chicken breast with 1 cup of BBQ sauce, mixing it well until the chicken is fully coated. Once your BBQ chicken is ready, fold it gently into the macaroni and cheese mixture.

Pour the BBQ Chicken Mac and Cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.

If desired, sprinkle ½ cup of breadcrumbs evenly over the top. Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.

Once baked, carefully remove the dish from the oven and let it cool for about 10 minutes. Drizzle additional BBQ sauce over the top and garnish with fresh sliced green onions and chopped parsley.

Your BBQ Chicken Mac and Cheese is now ready to be served! Scoop out generous portions and watch as everyone digs in with delight.