Bring a large pot of salted water to a lively boil and cook the elbow macaroni 1–2 minutes less than package directions (usually 7–8 minutes for al dente). Cooking slightly under ensures the pasta doesn’t go mushy after baking — it will finish cooking in the sauce and under heat.

While pasta cooks, pat the chicken dry and season both sides with 3/4 tsp kosher salt, 1/4 tsp pepper, smoked paprika, and garlic powder. Drying the chicken removes surface moisture so you can get a quick browning that builds flavor.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 3–4 minutes per side until golden (internal temp ~155°F / 68°C). Searing creates Maillard browning — the flavor backbone of the dish. Remove chicken to a plate and let rest (it will finish cooking when glazed).

In a small bowl, whisk together BBQ sauce and honey (and 1 tsp apple cider vinegar if using) to create the honey-BBQ glaze. Toss the rested chicken in most of the glaze (reserve ~2–3 tbsp for finishing the assembled dish) and place on a rimmed baking sheet. Broil 2–4 minutes, watching closely, to caramelize the glaze — the heat quickly concentrates sugars into a sticky, shiny coating. Remove and loosely tent with foil to keep warm.

Drain the pasta, reserving 1 cup of pasta cooking water. Set the pasta aside; do not rinse — the starchy surface helps the sauce cling to each bite.

In the same skillet (wipe if there’s large blackened bits, but keep fond for flavor), melt 2 tbsp butter over medium heat. Add the flour and whisk to form a roux; cook 1–2 minutes until it loosens and smells toasty. Cooking the flour removes the raw flavor and thickens the sauce.

Slowly whisk in the milk and cream, starting with a splash to smooth the roux, then the rest. Bring gently to a simmer while stirring — heating slowly prevents lumps and allows the sauce to thicken. Simmer 3–4 minutes until it coats the back of a spoon.

Turn heat to low and stir in Dijon, cayenne (if using), and the shredded cheeses in two additions, stirring until each addition melts fully before adding more. Add the grated Parmesan last for depth. Low heat prevents the cheese from breaking or becoming grainy; patience keeps the sauce silky.

Taste and adjust seasoning with the remaining salt and pepper. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water until it reaches a creamy, pourable consistency that will cling to the pasta.

Fold the cooked (still slightly firm) pasta into the cheese sauce and gently toss to coat. Arrange the glazed chicken on top or dice it and fold half into the pasta, reserving some for garnish. The fold gives pockets of chicken rather than all on top so each bite has balance.

Preheat your broiler to high. In a small skillet, melt 1 tbsp butter with the panko and toast for 2–3 minutes until golden; this toasting adds nutty crunch and prevents sogginess on the mac's surface.

Transfer the mac and cheese to a shallow 9x9 or similar baking dish. Sprinkle the toasted panko and remaining Parmesan over the top, and drizzle the reserved honey-BBQ glaze on the chicken pieces. Broil 2–4 minutes until the topping is golden and the glaze bubbles — this step adds texture contrast and finishes the sauce with a glossy bite.

Remove from the oven and let rest 5 minutes; the sauce will settle and thicken slightly, making it easier to portion. Finish with chopped parsley for brightness and a final crack of black pepper.