Preheat and prep: Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a rolling boil for the pasta—salting the water seasons the pasta from the inside and balances the richness of the sauce.

Cook the pasta al dente: Add the elbow macaroni and cook until 1–2 minutes shy of package directions (about 7–8 minutes). Drain and reserve about 1 cup of the pasta cooking water. Undercooking by a couple minutes prevents the macaroni from becoming mushy during baking; the final bake will finish them perfectly.

Make the honey-BBQ glaze: In a small bowl, whisk together the BBQ sauce and honey. Taste and adjust—if your BBQ sauce is very sweet, reduce honey to 2 tbsp. This glaze will be tossed with the cooked chicken to create sticky, caramelized flavor that contrasts the creamy cheese.

Season and sear the chicken: Pat the chicken dry and season all over with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown (not fully cooked through). Searing creates Maillard browning, adding deep savory notes. Transfer to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Glaze the chicken: Toss the warm sliced chicken with 3/4 of the honey-BBQ glaze in the bowl—reserve 1/4 cup of glaze for finishing. Tossing while warm helps the glaze adhere and caramelize in the oven rather than soaking into the meat, keeping pieces glossy and flavorful.

Sauté the aromatics: Using the same skillet, lower heat to medium and add the remaining 1 tbsp olive oil. Sauté the diced onion 4–5 minutes until translucent and just beginning to color—this develops sweetness. Add the garlic and cook 30 seconds until fragrant; do not brown the garlic or it will turn bitter.

Make the béchamel base: Reduce heat to medium-low and add the 4 tbsp butter to the aromatics. Once melted, sprinkle in the flour and whisk constantly for 1–2 minutes to cook the raw flour taste and create a blond roux—this thickens the sauce and adds a nutty backbone. Slowly whisk in the milk and cream in a steady stream to avoid lumps. Bring to a gentle simmer until the sauce thickens to coat the back of a spoon (3–5 minutes).

Finish the cheese sauce: Off the heat, whisk in the cream cheese until smooth, then add shredded cheddar and Gruyère in two additions, stirring until melted and silky. Add Dijon, remaining smoked paprika, salt and pepper. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water to loosen—this ensures a glossy, not gluey, sauce.

Combine pasta, sauce and chicken: In a large mixing bowl or pot, combine the drained pasta, cheese sauce, and the glazed chicken, folding gently so the chicken remains in chunks. Stir in up to 1/2 cup more reserved pasta water if needed to achieve a saucy consistency—this step integrates starch for cohesion and keeps the bake creamy.

Assemble the topping: In a small bowl, stir together the panko breadcrumbs and melted butter (and a pinch of salt). Use 3/4 of the mixture and sprinkle evenly over the mac and cheese; reserve the remainder for extra crunch after baking if desired. The butter-coated panko crisps quickly to create a satisfyingly textured contrast.

Bake: Transfer the mac and cheese to a 9x13-inch (or similar) baking dish. Scatter any extra glazed chicken on top and spoon the reserved 1/4 cup honey-BBQ glaze over the surface for shiny pockets of flavor. Bake at 400°F (200°C) for 12–15 minutes until bubbling and golden. For extra color, broil for 1–2 minutes—watch closely so the topping doesn't burn.

Finish and rest: Remove from oven and let rest 5 minutes—the sauce will thicken slightly for cleaner serving. Scatter chopped parsley and remaining panko if you reserved some for crunch. Serve immediately while warm.