Bring a large pot of salted water to a boil over high heat. Add elbow macaroni and cook until al dente, about 7-9 minutes. Drain the pasta and set aside.

In a medium saucepan, heat the fat-free evaporated milk over low heat. Stir in shredded light cheddar cheese and light cream cheese, whisking until smooth, about 3-5 minutes.

In a separate bowl, combine shredded chicken, BBQ sauce, and honey. Mix until chicken is coated. Fold into the cheese sauce.

Add the cooked macaroni to the sauce, stirring well to coat evenly. Simmer on low heat for 2-3 minutes until heated through.

Season with salt and pepper to taste. Garnish with chopped green onions if desired and serve warm.