Bring a large pot of salted water to a rolling boil and cook the macaroni 1–2 minutes less than package directions (usually 8–9 minutes). Cooking al dente prevents the pasta from going mushy when baked — it will finish cooking in the sauce and oven. Reserve 1 cup of the pasta cooking water before draining.

While the pasta cooks, season the chicken evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 3–4 minutes per side until golden (this caramelization adds deep flavor); it does not need to be fully cooked through. Transfer to a plate and let rest 5 minutes, then dice into 1/2-inch pieces. Resting keeps the juices inside the chicken.

Turn the skillet to medium and add 2 tablespoons butter. Add the chopped onion and a pinch of salt and sweat for 4–5 minutes until translucent — sweating (gently softening) releases the onion’s sugar without browning, creating sweet base notes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the Dijon and another 1/2 teaspoon smoked paprika to bloom the spices and anchor the BBQ flavor.

Make a roux: push the onion/garlic to the side and add 3 tablespoons butter to the skillet. Once melted, sprinkle in the 1/4 cup flour and whisk constantly for 60–90 seconds to cook the raw flour taste and create a nutty, fragrant base. Cooking the roux briefly ensures the sauce will be smooth and not floury.

Slowly whisk in the 2 cups whole milk in a steady stream to avoid lumps. Bring to a gentle simmer, whisking, until thickened to a creamy sauce that coats the back of a spoon — about 4–6 minutes. Simmering activates the starches in the roux and yields a silky béchamel base.

Lower the heat to medium-low and stir in 6 tablespoons of the shredded cheddar and all the shredded mozzarella, one handful at a time, stirring until fully melted and smooth. Add the BBQ sauce, honey and the remaining 2 tablespoons shredded cheddar and whisk to combine. Taste and adjust salt/pepper; add 1 teaspoon lemon juice if the sauce needs a little brightness. Adding cheese off high heat prevents grainy, separated sauce — low, gentle heat keeps the emulsion stable.

Stir the drained pasta and diced chicken into the cheese-BBQ sauce. If the sauce seems too thick, stir in up to 1/2 cup of the reserved pasta water a little at a time — the starchy water helps loosen and bind the sauce to the pasta for the ideal cling.

Transfer the mac-and-cheese to a 9x9-inch (or similar) ovenproof baking dish. In a small skillet, melt 1 tablespoon butter over medium heat, add the panko and toast 2–3 minutes until golden and fragrant; toss with a pinch of salt and the remaining smoked paprika. Sprinkle the panko evenly over the top — the contrast of crunchy topping to creamy interior is key to an elevated dish.

Bake in a preheated 400°F (200°C) oven for 10–12 minutes until bubbling and the top is golden. For a deeper crust, broil 1–2 minutes watching closely. Broiling adds color quickly, but watch to prevent burning.

Let the dish rest 5 minutes before serving so the sauce sets slightly. Garnish with chopped parsley and a light drizzle of extra honey-BBQ (mix 1 tablespoon BBQ sauce + 1 teaspoon honey) if you like a glossy, sticky finish.