Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, but undercook it by 2 minutes so it’s very al dente. It will finish cooking in the oven. Drain and set aside.

Prepare and Cook the Chicken: While the pasta cooks, pat the chicken breasts dry and season them generously with salt, pepper, and the smoked paprika. Heat the olive oil in a large skillet or frying pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C according to the FSA. Remove from the pan and let it rest for a few minutes before shredding with two forks. Toss the shredded chicken with 180ml of BBQ sauce.

Start the Cheese Sauce: In a large saucepan or Dutch oven, melt 70g of butter over medium heat. Whisk in the plain flour and cook, stirring constantly, for 2 minutes. This step cooks out the raw flour taste. What works best for me is keeping the whisk moving to prevent any catching.

Build the Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to create a smooth, lump-free sauce. Bring to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.

Add the Cheese: Remove the pan from the heat. Stir in the Dijon mustard and garlic powder. Add the 300g of grated mature cheddar and 100g of mozzarella, a handful at a time, stirring until each addition is fully melted and the sauce is velvety smooth. Season with salt and pepper to your liking.

Combine Everything: Preheat your oven to 180°C (160°C fan). Add the drained pasta and the saucy shredded chicken to the cheese sauce. Stir gently until everything is well combined. Pour the mixture into a large (approx. 2.5-litre) casserole or baking dish and spread evenly. If you love savory chicken dishes, you might also enjoy these Smoky Grilled Chicken Skewers for another day.

Prepare the Topping and Bake: In a small bowl, mix the breadcrumbs, 30g of grated cheddar, and 1 tbsp of melted butter. Sprinkle this mixture evenly over the mac and cheese. Drizzle a little extra BBQ sauce over the top. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5-10 minutes before serving.