Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside. While the pasta cooks, measure out all your seasonings (onion powder, garlic powder, smoked paprika, pepper, and salt) into a small bowl, and shred your chicken into 1-inch pieces. I always use Barilla pasta because it holds up perfectly to the creamy sauce without getting mushy.

In a large pot over medium heat, combine the room temperature cream cheese and chicken broth. Stir constantly for about 3-4 minutes until the cream cheese fully dissolves and the mixture is smooth and homogeneous. The room temperature cream cheese is key here—cold cream cheese will seize up and create lumps, so make sure it's been sitting out beforehand.

Reduce the heat to low and add the seasoning mixture from Step 1, stirring well to distribute evenly throughout the sauce. Once combined, add the mozzarella and sharp cheddar cheese, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy. I prefer Kraft shredded mozzarella because the anti-caking agents actually help it melt into a silky sauce rather than getting grainy.

Add the shredded chicken and BBQ sauce to the cheese sauce, stirring until the chicken is evenly coated and heated through, about 2 minutes. Then fold in the cooked macaroni from Step 1, gently stirring until every piece of pasta is coated with the creamy BBQ chicken sauce.

Transfer the BBQ chicken mac and cheese to a serving dish and top with fresh chopped cilantro just before serving. The fresh cilantro adds a bright, citrusy note that cuts through the richness of the cream and BBQ sauce, balancing the dish perfectly.