Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-9 minutes. Drain and add a splash of olive oil.

In a non-stick skillet over medium heat, add oil and cook grilled or shredded chicken for 6-8 minutes until heated through. Set aside.

In the same skillet, add chopped bacon and cook until crispy, about 5-7 minutes. Remove and crumble.

In a saucepan, heat milk and cheeses over medium, stirring until melted and smooth, about 4-5 minutes, then mix in BBQ sauce, salt, and pepper.

Fold the shredded chicken and cheese sauce into the pot with the macaroni until well coated.

Optional: Preheat oven to 350°F. Transfer mixture to a baking dish, top with cheese, and bake for 15-20 minutes until bubbly.

Serve hot, garnished with crumbled bacon.