Bring a large pot of heavily salted water to a rolling boil. Add your 1 lb (450g) of elbow macaroni and cook according to the package instructions until perfectly al dente. Drain the pasta well and set it aside, reserving a splash of pasta water just in case your sauce needs thinning later.

Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat until it gently shimmers. Add the seasoned bite-sized chicken chunks in a single layer, ensuring they are not crowded. Let them sit completely undisturbed for 3-4 minutes until you hear a sharp sizzling sound and see a deep golden-brown crust form on the bottom.

Flip the chicken pieces to sear the other side for an additional 3 minutes. Reduce the heat to medium-low, then pour in the 1/2 cup (120ml) of BBQ sauce and 1/4 cup (60ml) of honey. Stir constantly for 2-3 minutes as the sugars reduce, watching closely as the liquid transforms into a thick, glossy, sticky mahogany-red sauce that clings to the caramelized edges of the chicken.

In your now-empty large pot, melt the 1/4 cup (55g) of butter over medium heat. Whisk in the 1/4 cup (30g) of all-purpose flour and cook for 1-2 minutes until it smells lightly nutty and turns a pale blonde color. Slowly stream in the 2 cups (480ml) of whole milk while continuously whisking to prevent any lumps from forming.

Allow the milk mixture to gently simmer and thicken for about 3-5 minutes, stirring frequently until it coats the back of a spoon. Remove the pot entirely from the heat. Gradually fold in the 3 cups (340g) of freshly grated orange sharp cheddar cheese, stirring gently until the sauce is luxuriously smooth, thick, and vibrantly orange-yellow.

Gently fold the cooked elbow macaroni into the creamy cheese sauce until every noodle is perfectly coated. Scoop a generous base layer of the pasta into a rustic ceramic bowl. Top it with a heaping pile of the glossy honey BBQ chicken chunks, and garnish beautifully with a sprinkle of finely chopped bright green fresh parsley.