Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.

Cook pasta for 8–9 minutes until tender. Reserve 1 cup pasta water before draining.

Return drained pasta to the pot over very low heat. Add reserved pasta water and milk, stirring to combine.

Gradually fold in 8 oz shredded cheese, 1–2 oz at a time, stirring until smooth and creamy. Season with salt and pepper.

Transfer mac and cheese to an oven-safe baking dish or skillet. Stir in the pulled BBQ chicken evenly.

Sprinkle remaining 2 oz cheese over the top. Drizzle with additional BBQ sauce if desired.

Bake for 8–10 minutes until cheese is melted and bubbly.

Let rest for 5 minutes before serving your BBQ Chicken Mac and Cheese.