Season boneless, skinless chicken breasts with salt and pepper. Heat a skillet over medium heat and add a drizzle of olive oil. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through.

In a large pot, bring salted water to a boil and add the macaroni. Cook according to package instructions until al dente, typically around 7-8 minutes, then drain well.

In a medium saucepan, melt ¼ cup of butter over medium heat. Whisk in ¼ cup of flour to create a roux, cooking until it’s light golden and bubbling, about 2-3 minutes. Gradually pour in 2 cups of whole milk, whisking continuously until the sauce thickens and is smooth.

Lower the heat to medium-low and mix in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese into the hot sauce. Stir until the cheeses have melted completely.

In a large mixing bowl, combine the shredded chicken, cooked macaroni, and about ½ cup of your favorite BBQ sauce. Pour the cheese sauce over the mixture and gently stir until everything is well combined.

Scoop the BBQ Chicken Mac and Cheese into bowls while hot. Optionally, drizzle additional BBQ sauce on top for extra flavor.