Let’s dive into crafting this dish that’s as much about the process as it is about the result. Remember, each step is a chance to infuse a little love into your cooking.

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni in a large pot of boiling salted water until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour, cooking for about 1 minute until it forms a paste.
4. Gradually whisk in the milk, bringing the mixture to a simmer. Continue cooking until it thickens slightly, about 3-5 minutes.
5. Stir in the garlic powder, onion powder, salt, and pepper. Add the cheddar and mozzarella cheeses, stirring until fully melted and smooth.
6. Combine the cooked macaroni, cheese sauce, shredded chicken, and BBQ sauce in a large mixing bowl. Stir until well combined.
7. Transfer the mixture to a greased baking dish. Sprinkle additional cheese on top if desired.
8. Bake in the preheated oven for 20 minutes or until the top is bubbly and golden.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.