Cook the macaroni according to package directions until just al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking for about 1 minute.
Gradually whisk in the milk until smooth and thickened. Add garlic powder, onion powder, paprika, salt, and pepper.
Stir in cheddar, mozzarella, and Parmesan cheeses until melted and creamy.
Fold in the cooked macaroni, shredded chicken, and BBQ sauce until everything is well coated.
Pour the mixture into a greased baking dish. If using breadcrumbs, toast them in olive oil and sprinkle on top.
Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.
Serve warm and enjoy the cheesy, smoky goodness.